|Milk||1 1⁄2 Cup (24 tbs)|
|Light molasses||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Warm water||1⁄2 Cup (8 tbs)|
|Sifted flour||4 1⁄2 Cup (72 tbs)|
|Cooking oil||200 Milliliter|
|Sugar||1⁄2 Cup (8 tbs)|
Scald milk; add molasses, salt and butter.
Stir to melt butter; cool to lukewarm.
Soften yeast in warm water in large bowl; add milk mixture, egg and 2 1/2 cups flour.
Beat to a smooth soft dough.
Cover; let rise until doubled in bulk.
Spread remaining flour on board; turn dough onto board.
Knead dough, work- ing in enough flour to stiffen.
Shape into ball; cover with bowl.
Let rest for 10 minutes.
Roll dough, half at a time, to 1/2-inch thick rectangle.
Cut with 3- inch doughnut cutter; cover with towel.
Let rise until doubled in bulk.
Fry doughnuts, 3 or 4 at a time, in hot deep oil until brown on both sides.
Drain on absorbent paper; roll in sugar.