Light as a Feather Doughnuts

Scald milk, stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm mixing bowl. Sprinkle or crumble in yeast; stir until dissolved. Add lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in enough additional flour to make a soft dough. Turn dough out onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease all sides. Cover, let rise in warm place, free from draft, until doubled in bulk, about one hour. Punch dough down. Roll out about 1/2 inch thick. Cut with 2-1/2 inch doughnut cutter. Place on greased baking sheets. Cover, let rise in warm place, free from draft, until doubled in bulk, about one hour. Handle doughnuts as little as possible to prevent falling. Fry in deep fat (375 degrees) for 2-3 minutes, or until brown on both sides. Drain on absorbent paper. While warm, dip in Glaze or Cinnamon-Sugar. GLAZE- Blend together 2C sifted confectioners sugar, 1/3C milk and 1tsp vanilla. Dip warm doughnut into glaze. Drain on rack set over waxed paper or platter to catch icing so it may be reused. CINNAMON SUGAR- Combine 1/2C sugar and 2tsp cinnamon. Dip warm doughnuts into mixture.