Ingredients:
2 pkg. dry yeast
1/4 cup warm water (105-115 degrees)
11/2 cup lukewarm milk
(scalded and then cooled)
1/2 cup sugar
1 tsp. salt
1 tsp nutmeg
1/4 tsp. cinnamon
1/3 cup shortening
41/2 cup flour
1/4 cup butter (about)
2 eggs

Directions:
In large mixer bowl dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping side of bowl. Cover; let rise in warm place until double, 50-60 minutes.

Turn dough onto well floured cloth covered board; roll around lightly to coat with flour. Dough will be soft to handle. With floured stockinette covered rolling pin, gently roll dough about 1/2-inch thick( or pat gently with hand). Cut with floured 2 1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2-inches apart on greased baking sheet. Brush doughnuts with melted butter. Cover; let rise until double, about 20 minutes.

Heat oven to 425 degrees. Bake 8-10 minutes or until golden..
Immediately brush with melted butter and shake in cinnamon sugar or if desired, spread with creamy glaze or chocolate glaze. Makes 1 12/ dozen.