Ingredients:
4-1/2 to 5 C. flour, divided
2 pkgs. dry yeast
1 C. milk
3/4 C. water
1/3 C. vegetable or canola oil
1/4 C. granulated sugar
2 tsp. salt
1-1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
2 eggs at room temperature
- melted butter
- glaze

Directions:
Stir together 2 cups flour and yeast. Combine milk, water, oil, sugar, salt and spices and heat to 120°F.

Add liquid ingredients to flour/yeast.
Beat until smooth (2 minutes on medium mixer speed).
(Or 300 strokes by hand).
Blend in eggs.

Add 1 cup flour and beat 1 minute on medium speed.
(or 150 strokes by hand).
Stir in more flour to make a very thick batter.
Cover and let rise in a warm place until doubled.
(about an hour).
Punch down dough. Turn onto well-floured surface.
Turn dough over 2 or 3 times to shape into a soft ball.
Roll out to 1/2 inch thick.
Cut with doughnut cutter.
Gather cut-out "holes," re-roll, and re-cut.
Place doughnuts 2 inches apart on greased baking sheets.
Brush with melted butter and let rise until doubled.
(about 20 minutes) Meanwhile, preheat oven to 425°F, and make glaze.
Bake doughnuts for 8 to 10 minutes.
Remove from baking sheets and glaze while warm.
Yields about 3 dozen doughnuts.