2 pkgs. active dry yeast
1 1/2 c. lukewarm milk, scalded & cooled
1 tsp. salt
1/4 tsp. cinnamon, if desired
1/3 c. shortening
About 1/4 c. butter, melted
1/4 c. warm water
1/2 c. sugar
1 tsp. nutmeg
2 eggs
4 1/2 c. flour
Cinnamon sugar

Dissolve yeast in warm water in large mixing bowl. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening, and 2 cups of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour until smooth. Cover. Let rise in a warm place until doubled in bulk, about 50 to 60 minutes.

Turn dough onto well-floured board; roll around lightly to coat with flour. (Dough will be soft to handle.) With rolling pin, gently roll dough about 1/2 inch thick. Cut with floured 2 1/2 inch donut cutter. Lift donuts carefully with spatula and place 2 inches apart on greased baking sheet. Brush donuts with melted butter. Cover. Let rise until double, about 20 minutes.

Heat oven to 420 degrees and bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake on cinnamon mixture. Makes 1 1/2 to 2 dozen donuts.

CINNAMON MIXTURE:

Mix 1/2 cup sugar and 1/2 teaspoon cinnamon in plastic bag.