• Sprinkle yeast over warm water (110 degrees, about 50 sec in the microwave) and let the yeast activate for 5 minutes.
• Cream butter and sugar. Then add the eggs and salt.
• Add the activated yeast and flour into the creamed butter mixture. Knead with dough attachment in a stand mixer, or on the counter until the dough is smooth
• Place the dough in a greased bowl, and let it rise until it has doubled.
• Once the dough has risen, roll out into a 1/4 inch thick sheet. Cut into rectangle shapes.
• Let the cut rectangle dough rise for another 1 hour.
• After the dough has risen for a second time, fry in oil. Use a candy theremometer to make sure the oil stays at or around 375 degrees. Fry for 1 minute, then flip over the donut and fry for 1 more minute.
• Remove the doughnut from the oil, onto a paper towel to remove excess grease.
• Allow the doughnuts to cool slightly before frosting.

FROSTING

• Mix approx 1 1/2 cups of powdered sugar, and 2 Tbs of hot water, and 10 drops of maple extract to make the maple glaze.