2 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
1 1/2 c. lukewarm skim milk (scald then cool)
1/2 c. sugar
1 tsp. salt
1 tsp. nutmeg
1/4 tsp. cinnamon
2 eggs or 4 whites
1/3 c. vegetable shortening
4 1/2 c. flour
1/4 c. melted butter
Cinnamon sugar

In large mixing bowl, dissolve yeast in warm water. Add sugar, salt, spices, eggs, shortening and 2 cups flour. Blend 1/2 minute on low speed, beat 2 minutes on medium. Stir in remaining flour until smooth. Cover, let rise until double 50 to 60 minutes. Turn dough out onto well floured cloth covered board. (Dough will be soft to handle.) Roll gently with stocking-covered rolling pin to 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 sheets. Brush doughnuts with melted butter. Cover, let rise until double, about 20 minutes. Bake 8 to 10 minutes at 425 degrees or until golden. Immediately roll in cinnamon sugar mixture or frost with a glaze. Yield 1 1/2 to 2 dozen.

VARIATIONS: Applesauce - Substitute 1 1/2 cups lukewarm applesauce for milk. Chocolate - Omit spice, stir in 1/2 cup cocoa with first addition of flour. Shake with confectioner's sugar after baking.