Chocolate cinnamon doughnuts
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Eggs -- beaten |
| 1¼ | cup | Sugar |
| ¼ | cup | Vegetable oil |
| 1 | teaspoon | Vanilla extract |
| 4 | cups | All-purpose flour |
| ⅓ | cup | Unsweetened cocoa powder |
| 4 | teaspoons | Baking powder |
| 4 | cups | Confectioner's sugar -- |
| Sifted | ||
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Ground cinnamon |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| ¾ | cup | Buttermilk |
| Oil or shortening for | ||
| Deep-fat frying | ||
| ½ | teaspoon | Ground cinnamon |
| 6 | tablespoons | Milk |
Directions
GLAZE
In a mixing bowl, beat eggs. Add sugar and beat until mixture is thick and lemon-colored. Stir in oil and vanilla. In another bowl, combine flour, cocoa, baking powder, cinnamon, salt and soda. Stir into egg mixture alternately with buttermilk. Chill. Divide dough in half and put half in the refrigerator. On a lightly floured board, roll to ½ inch thickness. Cut with a 2½ in. floured doughnut cutter. Repeat with remaining dough. Deep-fry in fat heated to 375 deg. for 3 min. turning once. Place on a paper towels. Combine glaze ingredients and dip tops of warm doughnuts. Yield: 2 dozen.
Recipe By : Country Woman