Cake Doughnuts with Chocolate or Honey Glaze
rec.food.recipes/Linda Johansen/2000
Yield: 1 1/2 dozen Doughnuts

2 eggs
2/3 cup sugar
1 teaspoon vanilla
3 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2/3 cup milk
1/2 stick butter, melted
Vegetable oil, for deep-frying
Honey or Chocolate Glaze (recipes follow) or confectioners' sugar or cinnamon-sugar

In a large mixing bowl beat eggs, sugar and vanilla until thick and smooth. In another bowl combine flour, baking powder, spices and salt.

Whisk together milk and butter. Add flour mixture and milk mixture alternately to egg mixture, in about 3 additions of each, stirring to form a firm dough. Roll out dough 1/2- inch thick. Use a doughnut cutter or 3-inch and 1/2 inch biscuit cutters to cut out doughnut shapes.

Heat oil in a deep-fryer to 360 degrees. Fry doughnuts, in batches, turning them several times, until golden all over. Using a slotted spoon remove doughnuts to a rack set over a baking sheet to drain. If using

Honey Glaze, immediately spoon over hot doughnuts, letting excess drain onto sheet below.; if using Chocolate Glaze, allow doughnuts to cool slightly first. Or let doughnuts cool and dredge in confectioners' sugar or cinnamon-sugar.

CHOCOLATE GLAZE
Yield: enough to glaze about 1 1/2 Dozen Doughnuts

4 ounces semisweet chocolate, chopped
3 tablespoons butter
1 1/2 cups sifted confectioners' sugar

In a heavy-based saucepan or in top of a double boiler, melt chocolate with butter. Whisk in sugar, a little at a time. Whisk in about 3 tablespoons water to thin sauce to glazing consistency. Use immediately or keep warm until ready to use.

HONEY GLAZE
Yield: enough to glaze about 1 1/2 Dozen Doughnuts

1/2 cup confectioners' sugar
1/2 cup honey
1/2 teaspoon vanilla

In a mixing bowl whisk sugar with honey and vanilla to a maple sugar consistency. Add about 3 tablespoonfuls hot water, a spoonful at a time, until thinned to glazing consistency.