The doughnut recipes on this page include chocolate, potato, cinnamon, and a couple for just plain doughnuts.
In a mixing bowl combine melted butter, sugar, eggs, milk and vanilla.
Add flour, baking powder, salt, cinnamon and nutmeg. Mix well.
In a deep fryer heat fat to 375 deg. F.
Roll out dough 1/4 inch thick on floured surface. Cut out with doughnut cutter. Drop into hot fat a few at a time. When light brown turn over. Place on paper towel to drain and cool. For sugared doughnuts, place in paper bag with 1/4 cup granulated sugar and shake. Cinnamon can also be added to the bag if desired.
This doughnut recipe makes about 3 dozen.
Place cooking oil, sugar, eggs, milk and vanilla in mixing bowl and mix well. Add flour, baking powder, salt and cocoa. Mix.
Heat fat to 375 deg. F.
On floured surface roll dough 1/4 inch thick. Cut with doughnut cutter. Drop carefully into hot fat a few at a time. When light brown turn to cook other side. Stand on edge on paper towels to drain. Glaze if desired.
Mix enough milk with 1 cup icing sugar and 1/4 cup cocoa to make a fairly thick runny icing. Dip top side of doughnuts. Dry on tray.
Add soaked yeast to cooled milk, add sugar, eggs, margarine, salt, mashed potatoes, and nutmeg. Stir well, add enough flour to make soft dough. Let rise until double in size, knead, let rise again. Roll out to 1/2 inch thickness. Cut with doughnut cutter. Let rise 1/2 hour. Fry in deep fat.
Pour boiling water over oil, sugar, cream and salt. Cool to lukewarm. Add yeast and egg yolks, well beaten. Add flour and knead well. Let rise about 2 hours. Roll and cut out. Then let rise for 1/2 hour and fry in deep fat.