Doughnuts:
1 c. milk
2 T. shortening
2 T. sugar
1 t. salt
1 T. or pkg. dry yeast
1/4 c. lukewarm water
1 egg
3 c. flour, sifted
Cooking oil

Frosting:
2 c. confectioners sugar, sifted
1/2 c. soft butter or regular margarine
1/2 tsp. maple flavoring
Hot water

1 c. milk 2 T. shortening 2 T. sugar 1 t. salt 1 T. or pkg. dry yeast 1/4 c. lukewarm water 1 egg 3 c. flour, sifted 2 c. confectioners sugar, sifted 1/2 c. soft butter or regular margarine 1/2 tsp maple flavoring

Scald milk. Stir in shortening, sugar and salt. Cool to lukewarm.

Sprinkle yeast on lukewarm water; stir to dissolve. Add yeast mixture, egg and 1 c. flour to milk mixture. Bet with electric mixer at medium speed until smooth, about 2 minutes, scraping bowl occasionally. Or beat with spoon until batter is smooth.

Gradually add remaining flour, blending well. Cover and let rise in warm place until doubled, about 1 hour.

Roll out dough 1/4" thick on floured surface. Cut with floured knife into 3 x 1-1/2" bars. Place on floured waxed paper. cover and let rise until doubled, about 45 minutes.

Fry a few doughnuts at a time in hot cooking oil (375 degrees) until golden brown, turning once. Drain on paper towels. When cool, spread with Maple Frosting, below.

Maple Frosting:
Combine confectioners sugar, butter/margarine, maple flavoring and enough hot water to make a creamy frosting. Beat until smooth.

Makes about 3 dozen.