2 pkg. dry yeast
1/4 c. warm water (105-115 degrees)
1 1/2 c. milk, lukewarm (scalded, then cooled)
1/2 c. sugar
1 tsp. salt
1 tsp. nutmeg
1/4 tsp. cinnamon, if desired
2 eggs
1/3 c. shortening
4 1/2 c. flour
About 1/4 c. butter, melted
Cinnamon sugar (1/2 c. sugar & 1/2 tsp. cinnamon) or sugar

In large mixer bowl, dissolve yeast in warm water. Add milk, sugar and salt, nutmeg, cinnamon, eggs, shortening and 2 cups flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of bowl. Cover. Let rise in warm place until double, 50-60 minutes.

Turn dough onto well floured board. Roll around lightly to coat with flour. (Dough will be soft to handle.) With floured 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 20-30 minutes.

Bake at 425 degrees for 8-10 minutes, or until golden brown. Immediately brush with melted butter and shake in cinnamon and sugar, or spread with chocolate glaze.

For glaze: Melt 4 ounce semi-sweet chocolate, 1/3 cup butter over low heat. Remove and add 2 cups confectioners' sugar and 1 1/2 teaspoons vanilla. Mix in 4 to 6 tablespoons hot water, 1 tablespoon at a time, until glaze is proper consistency.

For chocolate doughnuts: Omit nutmeg and cinnamon. Stir in 1/2 cup cocoa with first addition of flour. After baking, shake doughnuts with confectioners' sugar or spread with chocolate glaze.