1 pc active dry yeast.
1/3 c butter.
1/4 c warm water.
1 ea egg.
1 1/2 c sugar.
3 ea egg yolks.
1 ts grated lemon peel.
1 ts vanilla extract.
3/4 ts salt.
3 1/2 c all-purpose flour.
oil to fry.
confectioners` sugar

Dissolve yeast in warm water. Cream butter and sugar until fluffy. Beat in egg, then egg yolks, one at a time. Add vanilla extract, lemon peel, dissolved yeast, and salt. Beat up until well mixed. Stir in flour gradually, adding enough to make a stiff dough. Turn dough onto a floured surface. Knead until smooth and elastic for about 10 minutes. Place in a floured bowl. Cover. Let rise until doubled. Shape little flat rounds. Fry in hot oil for 2 to 3 minutes; turn to brown all sides. Drain doughnuts on paper towels and sprinkle with confectioners` sugar, if desired.
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