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1
Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl.
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2
In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow.
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3
Melt butter in a saucepan over low heat and combine with milk and vanilla extract.
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4
Stir the milk mixture into the egg mixture until blended.
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5
Add the dry ingredients to the wet ingredients and mix just until incorporated.
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6
Chill for 30 minutes to make it easier to roll and cut.
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7
Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet.
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8
Cut with a floured doughnut cutter, saving the holes.
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9
Transfer to a sheet of waxed paper and allow to air dry for 10 minutes.
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10
The dough will form a slight crust and absorb less fat when fried.
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11
Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan.
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12
Fry doughnuts until golden, about 5 minutes each side.
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13
To keep the oil temperature constant, fry 3 at a time.
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14
Fry the holes separately and drain on paper towels.
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15
For the chocolate glaze: melt butter and chocolate in a saucepan until melted, remove from heat.
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16
Whisk in confectioners' sugar until smooth.
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17
Gradually stir in the water until the mixture reaches the desired consistency.
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18
Dip the tops of the doughnuts in the glaze.
