3 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
2/3 c. granulated sugar
1/2 tsp. ground nutmeg
1 tsp. grated lemon peel
2 eggs
1/3 c. butter, melted
2 tsp. vanilla extract
1/2 c. milk
Peanut oil or vegetable oil for deep frying
Granulated or powdered sugar
Glaze of choice (opt.)

In a large bowl, combine flour, baking powder, salt, 2/3 cup granulated sugar, nutmeg and lemon peel; set aside.

In a medium bowl, lightly beat eggs. Stir in butter, vanilla and milk. Stir into flour mixture only until dry ingredients are moistened. Cover tightly with plastic wrap; refrigerate 1 hour. Lightly flour a large baking sheet; set aside.

On a generously floured surface, roll out refrigerated dough until 1/2" thick. Cut with a floured 2 1/2" to 3" doughnut cutter. Or cut with a 3" biscuit cutter and a 1" canape cutter for center. Arrange cut out dough on floured baking sheet. Cover with a dry towel. Refrigerate until ready to cook, but not longer than 2 hours.

Pour oil for deep frying 2" to 3" deep in a large deep skillet, 4 quart saucepan or a deep fat fryer. Heat oil to 370 degrees or until a 1" cube of bread turns golden brown in 50 seconds. Fry doughnuts and doughnut holes a few at a time until golden brown on both sides, 2 to 3 minutes. Use a slotted spoon to remove cooked doughnuts from oil. Drain on paper towels. Coat with granulated sugar while warm or, cool and dip in powdered sugar or glaze of your choice. Serve warm or at room temperature.

Cake doughnuts do not keep well. Serve same day made or before dipping in glaze, freeze on day they are made. To reheat, place frozen doughnuts on an ungreased baking sheet. Lightly cover with foil. Heat 10 to 15 minutes in a preheated 350 degree oven. Makes about 18 doughnuts with 18 doughnut holes.

VARIATIONS:

GINGERBREAD DOUGHNUTS: Substitute 2/3 cup packed brown sugar for 2/3 cup granulated sugar. Substitute 1 tablespoon molasses for vanilla. Add 2 teaspoons ground ginger. Add 1 tablespoon minced crystallized ginger, if desired. Glaze with Spicy Glaze, substituting 1 teaspoon ground ginger for 1/2 teaspoon each ground cinnamon and ground nutmeg, or glaze with Maple Glaze.

CHOCOLATE DOUGHNUTS: Add 1/3 cup unsweetened cocoa powder. Increase granulated sugar to 1 cup. Glaze with Chocolate Glaze.

SPICED DOUGHNUTS: Add 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves. Glaze with Spicy Glaze.