Fastnachtkuchles Fast Night Doughnuts

Mix the lukewarm water, yeast, and 1 teaspoon sugar in a small bowl. Place in a dry, non-drafty spot and wait for bubbles to rise; let it rise to double. Combine the scalded, cooled milk with 2 cups of flour in a large bowl, then add the risen yeast mixture. Stir until just mixed. This becomes a sponge; let it rise to double. Cream the softened butter with the salt and 1/3 cup sugar, then beat in the egg. Add this creamed mixture to the milk-yeast sponge. Add additional flour, one cup at a time, until the dough is no longer runny. Mix until well blended and let rise until doubled in size. Gramie always beat this by hand, much like the kuchen; if you have a good mixer, you can use it. Once risen, divide the dough in 2 and roll until about 1/4 inch thick. Cut into triangles about 2 by 2 1/2 inches. Tear a small hole in the center of each triangle. Allow the dough to rest about 15 minutes. Fry at 350 degrees in deep Crisco. The doughnut will rise to the top of the fat and should be turned at this point; you want them golden on both sides. If you don't have a deep fryer you can do this in a deep frying pan. Cool on paper towels. While still warm, shake in confectioners' sugar in a small paper bag.