4 hour doughnuts

Bakers dozen

13.13

1.  1 Tbsp  spoon yeast. or 1 pk  
2. 1 cup warm water
3. margarine 1/4 cup
4. sugar 1/3 cup
5. milk 1 cup
6. egg 1 beaten
7. 1/2 tsp. Salt 
8. flour 4 1/2 cup

Method:

1. whip up the eggs sugar margarine and warm water in a bowl.
2. measure out the flour and mix the yeast in equally (this is important)
3. mix it up in a large mixing bowl (metal is the best)
4. add another 1/2 cup flour to the dough as is needed to firm up the texture.
5. let the dough rise for 2 hours, then roll out on floured counter top into a shape that works best
6. cut out the circle shapes using a large cup or small bowl. Continue remixing the left over edges.
7. cut out the middles using a smaller glass or cup
8. left them rise for 2 more hours 
9. they will be soft and fluffy be carful not to squish them transferring them into preheated oil.
10. boil both side each approximately  10 seconds or until golden brown

Glaze:

1/2 cup soft margarine

icing sugar 2 cup

vanilla 2 tsp

water 5 tsp

Method:

Mix and heat glaze in sauce pan dip doughnuts into glaze turn to coat.

Fancy icing:

soft margarine 1/4 cup

icing sugar 1/2 cup

egg 1

vanilla 1 tsp

icing sugar 1/2 cup