3/4 c. plus 2 tbsp. milk
1 pkg. yeast
1/4 c. soft butter
1/4 c. sugar
1 egg, well beaten
1 tsp. salt
2 to 3 shakes nutmeg
3 1/2 c. flour
Icing

Scald milk. Cool to lukewarm and add yeast. Stir to dissolve. Stir in butter, sugar, egg, salt and nutmeg. Beat in flour 1/2 cup at a time, kneading dough until it is not very sticky.

Add a bit of shortening to the bottom of a bowl. Put dough in bowl, turning to knead in shortening. Knead until the dough is smooth. Let rise 1 hour covered. Punch down, and let rise one more hour.

Roll dough to 1/2 inch thick and cut doughnuts out. Cover doughnuts and let rise for 1 hour. Fry in deep fat at 375 degrees.

ICING:

2 1/2 tbsp. butter, melted
2 tbsp. unsweetened cocoa
Few drops vanilla extract
Pinch of salt
Powdered sugar
2 tbsp. milk

Combine butter, cocoa, vanilla and salt. Add powdered sugar until icing is the right consistency. If it gets too thick, thin with milk. Makes 24 large doughnuts.