2 pkgs. Red Star active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
1 tsp. nutmeg
1/4 tsp. cinnamon, if desired
2 eggs
1/3 cup shortening
4 1/2 cups Gold Medal flour
about 1/4 cup butter, melted
cinnamon sugar or sugar

In large mixer bowl, dissolve yeast in warm water. 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 medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping side of bowl. Cover; let rise in warm place until double, 50 to 60 minutes.

Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. (Dough will be soft to handle.) With floured stockinet-covered rolling pin, gently roll dough about 1/2 inch thick. Cut with floured 2 1/2 inch doughnut cutter (or cut both ends out of a can about 2 1/2 inches in diameter and use about a 1 inch cutter for centers).

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 minutes.

Heat oven to 425°F.

Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in cinnamon sugar or, if desired, spread with creamy glaze or chocolate glaze.

Yield: 1 1/2 to 2 dozen.

Variations:

Cinnamon Sugar: Mix 1/2 cup sugar and 1/2 tsp. cinnamon in plastic bag.