Ingredients
2 large eggs, beaten1-1/4 cups sugar1/4 cup vegetable oil1 teaspoon vanilla extract4 cups all-purpose flour1/3 cup baking cocoa4 teaspoons baking powder1 teaspoon ground cinnamon3/4 teaspoon salt1/4 teaspoon baking soda3/4 cup buttermilkOil or shortening for deep-fat fryingGLAZE:4 cups sifted confectioners’ sugar1 teaspoon vanilla extract1/2 teaspoon ground cinnamon6 tablespoons milk
Preparation
In a bowl, beat eggs. Add sugar and beat until mixture is thickened and lemon-colored. Stir in oil and vanilla.
In another bowl, combine the flour, cocoa, baking powder, cinnamon, salt and soda. Add to egg mixture alternately with buttermilk. Chill.
Divide dough in half; refrigerate one portion. On a lightly floured surface, roll remaining dough to 1/2-in. thickness. Cut with a 2-1/2-in. floured doughnut cutter. Repeat with remaining dough. Heat oil to 375°; fry doughnuts in batches for 3 minutes, turning once. Drain on paper towels.
Combine glaze ingredients and dip tops of warm doughnuts.
