Yield: about 2 dozen
Ingredients:
2 T butter, softened
1 cup sugar
3 eggs
4 C all-purpose flour
1 T baking powder
2 tsp ground cinnamon
½ tsp salt
1/8 tsp ground nutmeg
¾ C 2% milk
Oil for deep-fat frying Maple Glaze Ingredients:
2 Cups powdered sugar
2 Tablespoons Pure Maple Syrup
3 Tablespoons whole milk
1/2 teaspoon pure vanilla
Directions:
1) In a large bowl, beat butter and 1 C sugar until crumbly. Add eggs, one at a time, beating    well after each addition.
2) Combine the flour, baking powder, cinnamon, salt, and nutmeg. Add to butter mixture
alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours.
3) Turn onto a heavily floured surface; pat dough to ¼ inch thickness. Cut with a floured 3      1/2-inch doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375 degrees.
4) Fry doughnuts, a few at a time, until golden brown on both sides.
5) To Make Maple Glaze: Combine all 4 ingredients using a whisk until a nice thin consistency. (you made need to add either more sugar or milk to get the desired consistency). Once doughnuts are cooled, dip them into the glaze and let sit on a cooling rack so the glaze drips down over the donuts.
** Hint - I also dusted the tops with a pinch of cinnamon/sugar mixture**
** Eat once cooled and store in a container for 2-3 days only. **
