3/4 c. milk
2 tbsp. sugar
1/4 tsp. cinnamon
1 pkg. dry yeast
melted butter - for later
3 tbsp. shortening
1 tsp. salt
2 1/2 c. sifted flour
1 egg, beaten
1/2 c. warm water

Preheat oven to 425°F. Put yeast in 1/2 cup warm water, set aside. Scald milk in saucepan then pour milk in large mixing bowl, add sugar, salt and cinnamon to milk. Let cool to lukewarm. Beat egg and add to mixing bowl mixture when lukewarm. Add yeast and mix, then add flour and beat until well mixed.

Cover and let rise in warm place until double in bulk (about 1 hour).

Place dough well floured board, turn dough over 2 or 3 times to form a ball. Dough should be soft to handle - grease cookie sheet.

Roll dough lightly to 1/2-inch thick. Avoid stretching. Cut with doughnut cutter. Place doughnuts 2-inches apart on greased cookie sheet. Brush each doughnut with melted butter - put in preheated 425°F oven. Bake until golden brown, 8 or 10 minutes, remove from oven - brush again with butter and roll in granulated sugar.

Makes 15 to 18 doughnuts.