No Fry Doughnuts

• 2 pkg. active dry yeast
• 1/4 c. warm water (105~ to 115~)
• 1 1/2 c. lukewarm milk, scalded, then cooled)
• 1/2 c. sugar
• 1 tsp. salt
• 1 tsp. nutmeg
• 1/2 tsp. cinnamon
• 2 eggs
• 1/3 c. shortening
• 4 1/2 c. flour
• 1/4 c. butter or margarine, melted
• coat with sugar over sugar

1. In a large mixer bowl, dissolve yeast in warm water.
2. Add milk, sugar, nutmeg, cinnamon, eggs, shortening and 2 cups flour. Blend for 1/2 minute on low speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping side of bowl. Cover and let rise in warm place until double, 50 to 60 minutes. Turn dough onto well floured cloth covered board. Roll around lightly to cover with flour.
3. (Dough will be soft to handle.) With floured stockinet covered rolling pin, gently roll dough about 1/2-inch thick.
4. Cut with floured 2 1/2-inch doughnut (or cut both ends of a can out about 2 1/2-inch in diameter and use about a 1-inch thick cutter for the centers).
5. Lift doughnuts carefully with a spatula and place 2-inches apart on a greased baking sheet. Brush doughnuts with melted butter. Cover and let rise about 20 minutes or doubled in bulk.
6. Heat oven to 425u0b0 and bake for 8 to 10 minutes or until golden brown.
7. Immediately brush with melted butter and shake in cinnamon/sugar, or if desired, spread with Creamy Glaze or Chocolate Glaze.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675940 (may not work)