1 c. milk
1 1/2 c. sugar
1 tsp. salt
1/3 c. butter
1/2 c. warm water (105-110 degrees)
2 pkg. active dry yeast
2 eggs, beaten and at room temperature
4 1/2 - 5 c. unsifted flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. (2 sticks) butter, melted
1 tbsp. cinnamon

Scald milk; stir in 1/2 cup sugar, salt and 1/3 cup butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in dry yeast and stir to dissolve. Add lukewarm milk mixture, eggs, 2 cups flour, 1/2 teaspoon cinnamon and nutmeg. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough of the remaining flour to make a soft dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch down dough; turn out onto lightly floured board. Roll out to 1/2 inch thickness. Cut with doughnut cutter. Place on greased baking sheet. Cover and let rise in warm place until doubled in bulk, about 30 minutes.

Brush doughnuts with melted butter. Bake at 425 degrees for 8-10 minutes or until golden brown. Remove from sheets and cool slightly. Dip in remaining melted butter and coat doughnuts in combined 1 cup sugar and 1 tablespoon cinnamon. Makes about 2 dozen. Excellent when served warm. Freezes well.