3 1/4 cups flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2/3 cup milk
1/4 cup butter, melted
2 beaten eggs
2/3 cups sugar
1 tsp vanilla
oil for deep fat frying
Chocolate glaze, sugar or powdered sugar

In a large bowl combing 2 1/4 cups flour, baking powder, cinnamon, nutmeg and salt.  In a medium bowl combine milk and melted butter.  In another large bowl combine eggs, sugar and vanilla; beat with an electric mixer until thick.  Add dry mixture and milk mixture alternatively to egg mixture, beating just until blended after each addition.  Stir in remaining 1 cup flour.  Cover dough; chill 2 hours.  Turn dough out onto a lightly floured surface.  Roll dough to 1/4 inch thickness. Cut dough with a floured doughnut cutter (or if you don't have one, what I used (this is pretty inventive if I do say so myself) is a drinking glass and the little white thingie (well, I don't what is called!) from my Oscar (food processor if that doesn't mean anything to you) that made the doughnut center). Reroll as necessary.  Fry doughnuts 2 or 3 at a time in hot oil (375) for 1 1/2 minute on each side. Drain on a paper towel.  Repeat with remaining doughnuts (you can also do doughnut holes if you want and actually have any).  If desired, drizzle warm doughnuts with glaze or sugar.  Cool on a wire rack.

Makes 13-15 doughnuts.