4 to 4 1/2 c. all-purpose flour
  1/2 c. sugar
  1 (1/4 oz.) pkg. active dry yeast
  1 tsp. salt
  1 c. milk
  1/2 c. butter or margarine
  1 egg
  Vegetable oil
  Powdered sugar
    Insert dough hook attachment to mixer.  Mix 1 1/2 cups of the
  flour, sugar, yeast and salt on low speed.  Heat milk and butter in
  small saucepan until warm, 85 degrees.  Add to flour mixture, mixing
  at medium speed.  Add egg; mix at medium speed 2 minutes.  Add 1 cup
  of the flour, beating at medium speed until smooth.  Add remaining
  flour as necessary to make a soft elastic dough; mix at medium speed
  until dough climbs hook.  Place dough in a greased bowl; cover and
  rise in warm place free from draft until doubled in bulk, about 1 to
  1 1/2 hours.  Punch dough down; roll on floured surface to 1/4 inch
  thickness.  Cut dough into 2 1/2 inch squares; cover and let rise
  until doubled in bulk, about 1 hour.  Heat 2 inch oil in large
  saucepan to 350 degrees.  Fry doughnuts until golden, about 2
  minutes on each side.  Drain on paper towels.  Sprinkle with
  powdered sugar.