Pennsylvania Dutch Square Doughnuts

In your 2-cup measure dissolve the 1 teaspoons sugar in the 1/2 cup lukewarm water. Sprinkle over yeast, give it one stir and let soak 10 minutes.
Meanwhile pour scalded milk into large beater bowl. Add the 1/4 cup sugar, shortening or oil, salt, cinnamon and raisins and stir to combine and cool to lukewarm. Beat in egg. Stir in risen yeast liquid, along with 2 1/4 cups of the flour and beat for 5 minutes. Scrape down sides of bowl, cover and let rise 2 hours in a warm place. Punch down dough and turn out on board floured with remaining flour and knead 100 times about 10 minutes.
Roll dough out to 1/3 inch thickness and cut into 3 inch squares. Gather up scraps, roll and cut them too. Let rise, uncovered, at least 2 inches apart on board until risen to almost double thickness, about 1 1/2 hours.
Lift carefully one at a time and slide into hot fat or oil 3 inches deep in pot, at 375u0b0F Do 2 or 3 at a time depending on size of pot. As they show a golden color on bottom, turn them over, frying about 3 minutes to brown both sides.
Lift out and place on absorbent paper towels to drain. Let partially cool on cake racks but while still warm dip all sides into the Honey Glaze.
Honey Glaze: Combine and stirring until smooth 2 tablespoons honey, 1/8 teaspoons salt, 2 cups icing sugar and 7 tablespoons boiling water. Dip warm doughnuts into this warm glaze and let cool and dry on cake rack.
The Mary Moore Cookbook.