Baked Cinnamon Doughnuts

• 2 packages (1/4 ounce each) active dry yeast
• 1/3 cup warm water (110u0b0 to 115u0b0)
• 1-1/2 cups warm milk (110u0b0 to 115u0b0)
• 1/3 cup shortening
• 2 eggs
• 1-1/4 cups sugar, divided
• 2 teaspoons ground nutmeg
• 1-1/2 teaspoons salt
• 4-1/2 to 5 cups all-purpose flour
• 1/3 cup butter, melted
• 1 teaspoon ground cinnamon

1. In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add eggs, 1/4 cup sugar, nutmeg, salt and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter; place 1 in. apart on greased
3. . Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 450u0b0 for 7-8 minutes or until lightly browned. Brush with butter. In a shallow bowl, combine cinnamon and remaining sugar; roll warm doughnuts in mixture. Serve immediately.

active dry yeast, warm water, warm milk, shortening, eggs, sugar, ground nutmeg, salt, flour, butter, ground cinnamon

Taken from www.tasteofhome.com/recipes/baked-cinnamon-doughnuts/ (may not work)