1 pkg. dry yeast
1/2 c. sugar
1 tsp. cinnamon
Flour, enough to make a stiff dough
1/2 tsp. nutmeg
1/3 c. oil
1/4 tsp. allspice (or cloves)
3 lg. eggs
2 c. scalded milk
1/2 tsp. salt

Add oil to scalded milk, add salt, spices and eggs. Beat well. Add enough flour to make a thick sponge. Let rise until double in bulk, punch down and add enough flour so that dough can be worked with hands. Knead at least 10 minutes. (The longer kneaded the lighter the doughnuts). Let rise again until double in bulk. Cover and place in a draft free area to raise.) Place dough on a floured board. Roll to half inch thickness. Cut out doughnuts. Place on wax paper on floured board to raise. Cover with towel in a warm place. Let rise 1 hour or until nice and plump. Deep fry in oil. If you don't have a fryer, use a deep skillet and fill approximately 2/3 full of oil. Test for heat by putting a small piece of bread into hot fat and if it browns quickly the oil is hot enough. Yields 3 to 4 dozen. Sugar or glaze as used.

GLAZE:

1/2 c. confectioners' sugar
1 tbsp. milk
1/8 tsp. vanilla