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Makes 2 dozen doughnutsDoughnuts: 2 eggs, beaten 1-1/4 cups granulated sugar 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick, melted 1 teaspoon vanilla 4 cups all-purpose flour 1/3 cup unsweetened cocoa powder 4 teaspoons baking powder 1 teaspoon cinnamon 3/4 teaspoon salt 1/4 teaspoon baking soda 3/4 cup buttermilk CRISCO Shortening or CRISCO Stick for deep frying Cinnamon Glaze: 4 cups confectioners sugar 1 teaspoon vanilla 1/2 teaspoon cinnamon Milk For doughnuts, place eggs in large bowl. Beat at medium speed of electric mixer. Add granulated sugar gradually. Beat until thick and lemon colored. Stir in 1/4 cup melted Crisco and one teaspoon vanilla. Combine flour, cocoa, baking powder, one teaspoon cinnamon, salt and baking soda. Stir into egg mixture alternately with buttermilk. Cover. Chill 2 hours. (Dough will be slightly sticky.) Heat 2 or 3 inches shortening to 365ºF in deep fryer or deep saucepan. Flour rolling surface and pin lightly. Roll one half dough at a time to 1/2 inch thickness. Keep remaining dough chilled. Cut with floured 2-1/2 inch doughnut cutter. Fry, a few at a time, in shortening heated to 365ºF. Fry about 3 minutes or until golden brown. Turn once. Remove with slotted metal spoon. Drain on paper towels. Dip warm doughnuts in Cinnamon Glaze. For cinnmon glaze, combine confectioners sugar, one teaspoon vanilla and 1/2 teaspoon cinnamon in medium bowl. Add enough milk for desired consistency. |
