Chocolate Glazed Cake Doughnuts

Directions

1. Sift together the flour, baking pwdr, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the Large eggs till foamy, gradually add in the sugar and continue to beat till thick and yellow.
2. Heat butter in a saucepan over low heat and combine with lowfat milk and vanilla extract. Stir the lowfat milk mix into the egg mix till blended. Add in the dry ingredients to the wet ingredients and mix just till incorporated. Refrigeratefor 30 min to make it easier to roll and cut.
3. Roll or possibly pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 min. The dough will form a slight crust and absorb less fat when fried.
4. Heat 3-inches of vegetable oil or possibly shortening to 375 degrees in an electric fryer or possibly deep saucepan. Fry doughnuts till golden brown, about 5 min each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.
5. For the Chocolate Glaze: Heat butter and chocolate in a saucepan till melted, remove from heat. Whisk in confectioners' sugar till smooth. Gradually stir in the water till the mix reaches the desired consistency. Dip the tops of the doughnuts in the glaze.
6. This recipe yields 6 doughnuts.
7. Variation: For chocolate donuts, heat 3 ounces of unsweetened chocolate along with the butter and continue as directed.