2 pkgs. yeast
1/4 c. warm water
1 1/2 c. scalded, cooled milk
1/2 c. sugar
1 tsp. salt
1 tsp. nutmeg
1/4 tsp. cinnamon
2 eggs
1/3 c. shortening
4 1/2 c. flour
1/4 c. (approx.) melted butter
Topping or sugar

In large bowl, dissolve yeast in warm water. Add milk, next 6 ingredients and 2 cups flour. Blend 1/2 minute, scraping bowl constantly. Beat 2 minutes at medium speed. Stir in remaining flour until smooth. Cover, let rise until double, about one hour. Turn dough onto well-floured board, roll around tightly to coat with flour. (Dough will be soft). Roll dough about 1/2 inch thick. Cut with floured doughnut cutter (or use 2 1/2 inch and 1-inch cans).

Lift carefully with spatula and place two inches apart on greased baking sheet. Brush with melted butter. Cover and let rise until doubled (about 20 minutes). Bake 8 to 10 minutes in 425 degree oven or until golden. Immediately brush with melted butter and shake in cinnamon sugar or glaze.