2 pkgs. quick acting yeast
1/4 c. water (105-115 degrees)
1 1/2 c. lukewarm milk, scalded and then cooled
1/2 c. sugar
1 tsp. salt
1 tsp. nutmeg
1/4 tsp. cinnamon
2 eggs
1/3 c. shortening
4 1/2 c. flour
1/4 c. butter, melted
Cinnamon sugar or sugar

In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups of flour. Blend 1/2 minute on low 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 stockinet-covered rolling pin, gently roll dough about 1/2 inch thick. 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.

In preheated 425 degree oven, bake 8-10 minutes or until golden in color. Immediately after removing from oven brush with melted butter and shake in cinnamon, sugar, or sugar. Makes 1 1/2 to 2 dozen doughnuts.