Hi Kristen,

I hope this is what you're looking for.

Betsy


Author: HELEN PEAGRAM
Date: 1999/01/14
Forum: rec.food.baking

Title: Basic Cake Doughnuts with Variations
Categories: Breads
Yield: 24 Servings

3 1/3 c Flour, all-purpose
1 c Sugar
3 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon, ground
1/4 ts Nutmeg, ground
2 tb Shortening
2 Eggs
3/4 c Milk

Heat 2 or 3 inches of oil in a deep-fat fryer or heavy kettle to 375.
Beat 1 1/2 cup flour and the remaining ingredients in large mixer
bowl on low speed, scraping bowl constantly, 30 seconds. Beat on
medium speed, scraping bowl occasionally, 2 minutes. Stir in
remaining flour.

Turn dough onto a well-floured cloth-covered board; roll around
lightly to coat with flour. Roll gently 3/8-inch thick. Cut with
floured doughnut cutter. Slide doughnuts into hot oil with wide
spatula. Turn doughnuts as they rise to the surface. Fry until
golden brown, 1 to 1 1/2 minutes on each side. Remove from oil; do
not prick doughnuts. Drain on paper towels. Serve plain, sugared or
frosted.

***** Sugared: Shake doughnuts one at a time in a bag of powdered
sugar.

***** Glazed: Mix 1 cup powdered sugar and 1/3 cup boiling water; dip
warm doughnuts into warmed glaze. Sprinkle with chopped nuts, if
desired.

***** Buttermilk Doughnuts: Decrease baking powder to 2 tsp and beat
in 1 tsp baking soda. Substitute buttermilk for the milk. DO NOT use
self-rising flour.

Original Source not noted on file