3 1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 beaten eggs
2/3 c. sugar
1 tsp. vanilla
2/3 c. milk
1/4 c. butter
oil or shortening for deep frying
1 lg. bowl
1 sm. bowl

In small bowl, combine the first 5 ingredients. In large bowl, combine eggs, sugar, and vanilla; beat until thick. Combine milk and butter. Add flour and milk mixtures alternately to egg mixture. Beat until blended. Cover; refrigerate for 2 hours.

Roll out dough on a floured surface to 1/2 inch. Cut with a flour-dipped doughnut cutter or two biscuit cutters (one small and one large). A glass works well, too.

Fry in hot oil for about 1 minute on each side. Drain on paper towels.

GLAZE AND COATINGS FOR DOUGHNUTS:

1/2 c. sugar
1/2 tsp. cinnamon
1 1/2 c. powdered sugar
1 tsp. vanilla
Boiling water

CHOCOLATE GLAZE:

2 tbsp. butter
1 1/2 oz. chocolate

Roll doughnuts in sugar and cinnamon mix. OR: Mix in small bowl powdered sugar and vanilla. Slowly add water until sugar is of a drizzling consistency. For Chocolate Glaze: follow above but add melted butter and chocolate.