Fresh, warm doughnuts are an irresistible morning treat. You can make the dough the night before, then roll, cut, and fry the doughnuts in the morning.

About 3 1/2 cups all-purpose flour
3 tsp. baking powder
1 tsp. each salt and ground nutmeg
1/4 tsp. each ground cloves and mace
4 eggs
2/3 c. sugar
1/3 c. milk
1/3 c. butter, melted and cooled
1 tsp. each vanilla and grated lemon peel
1 1/2 to 2 qts. salad oil for frying
Powdered sugar frosting (directions follow)
Flaked coconut or chopped nuts (optional)

In a bowl, stir 3 cups of the flour together with baking powder, salt, nutmeg, cloves, and mace. In a large mixing bowl, beat eggs on high speed until very light and fluffy. Gradually add sugar, beating until mixture is very thick and lemon-colored. Reduce speed to low, then blend in milk, butter, vanilla, and lemon peel.

Gradually beat flour mixture into egg mixture to form a stiff dough (if dough seems soft, beat in about 1/4 cup of the remaining flour). Cover and refrigerate until very cold (2 hours or overnight).

When ready to shape doughnuts, divide dough in half; cover and refrigerate one half. Turn other half out onto a floured board and dust lightly with some of the remaining 1/4 cup of flour. Roll dough out to 1/2-inch thickness. Using a well-floured 3-inch doughnut cutter, cut out doughnuts and holes (dip cutter in flour each time) and place slightly apart on a lightly floured baking sheet. Reroll and cut the scraps. Repeat with remaining half of dough. Let doughnuts and holes stand, uncovered, at room temperature for 15 to 20 minutes.

To fry doughnuts, pour 2 inches oil into a deep 2 or 4-quart pan and heat to 375 to 400 degrees on a deep-frying thermometer. Gently add 2 or 3 doughnuts or holes at a time and fry, turning often, until golden brown (about 1 1/2 to 2 minutes). Lift from oil with a slotted spoon; drain on paper towels.

Serve plain or cool completely and spread with powdered sugar frosting and sprinkle flaked coconut or chopped nuts over frosting, if desired. Makes about 2 dozen doughnuts and holes.

Powdered Sugar Frosting: Blend together 3 cups unsifted powdered sugar, 2 tablespoons soft butter, 1/4 teaspoon vanilla, and 2 or 3 tablespoons warm water. Makes enough frosting for 1 to 1 1/2 dozen doughnuts.