Instructions: Scald milk; stir in sugar, salt, and margarine. Cool to lukewarm. Measure warm water into large bowl. Sprinkle 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 a lightly floured board. Knead until smooth and elastic, about 10 minutes.

Place in bowl, cover, let rise until double in bulk. Punch down; roll out about 1/2 inch thick and cut with a donut cutter. Place on floured sheet pans. Let rise until double in size. Fry in Wesson oil at 375 degrees. Dip in glaze.

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