|Sugar||1 1⁄4 Cup (20 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||4 Cup (64 tbs)|
|Cocoa||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon (plus teaspoon)|
|Ground cinnamon||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Buttermilk||3⁄4 Cup (12 tbs)|
Beat eggs at medium speed of an electric mixer until frothy.
Gradually add sugar, beating until thick and lemon colored; stir in 1/4 cup vegetable oil and vanilla.
Combine the next 6 ingredients and add to egg mixture alternately with buttermilk beginning and ending with flour mixture.
Cover dough; chill several hours.
Divide dough in half.
Working with one portion at a time, place dough on a lightly floured surface; roll out to 1/2 inch thickness.
Cut dough with a floured 2 1/2 inch doughnut cutter.
Heat 2 to 3 inches of oil to 375°; drop in 4 or 5 doughnuts at a time.
Cook about 1 minute or until golden on one side; turn and cook other side about 1 minute.
Drain well on paper towels.
Dip each doughnut in glaze; cool on wax paper.