FRIED CINNAMON BUNS

3/4 cup milk 
1/4 cup sugar
1 teaspoon salt
1/4 cup (1/2 stick) Fleischmann's Margarine
1/4 cup warm water (105-115 F.)
1 package Fleischmann's Active Dry Yeast
1 egg, beaten 
3 to 3 1/2 cups unsifted flour 
3/4 cup sugar
1 teaspoon ground cinnamon
Planters Peanut Oil
Confectioners' sugar glaze

    Scald milk; stir in 1/4 cup sugar, salt and Fleischmann's 
Margarine.  Cool to lukewarm.  Measure warm water into large 
warm bowl.  Sprinkle in Fleischmann's Yeast; stir until 
dissolved.  Add lukewarm milk mixture, egg and 1 1/2 cups flour; 
beat until smooth.  Add enough additional flour to make a stiff 
dough.  Turn out onto lightly floured board; knead until smooth 
and elastic, about 8 to 10 minutes.  Place in greased bowl, 
turning to grease top.  Cover; let rise in warm place, free from 
draft, until doubled in bulk, about 1 hour.
    Combine 3/4 cup sugar and cinnamon.  Punch dough down; 
divide in half.  Roll each half into a rectangle, 14 x 9 inches.  
Sprinkle with cinnamon-sugar mixture.  Roll up tightly to form 
9-inch rolls.  Seal edges firmly.  Cut each roll into 9 equal 
pieces.  Place on greased baking sheets, cut side up.  Press 
down to flatten rolls.  Cover; let rise in warm place, free from 
draft, until doubled in bulk, about 30 minutes.
    Fry in deep hot (375 F.) Planters Peanut Oil 2 to 3 minutes, 
or until golden brown on both sides.  Drain on paper towels.  
While warm, drizzle confectioners' sugar glaze over doughnuts.