1 c. milk
1/2 c. sugar
1 tsp. salt
1/3 c. butter
1/2 c. warm water
2 pkg. dry yeast
1 egg, beaten, at room temperature
4 1/2 to 5 c. unsifted flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 c. melted butter
1 tbsp. cinnamon

Scald milk, stir in 1/2 cup sugar, salt and 1/3 cup butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in dry yeast. stir until dissolved. Add lukewarm milk mixture, eggs, 2 cups flour, 1/2 teaspoon cinnamon and nutmeg, beat 2 minutes on medium speed. Stir in enough of the remaining flour to make a soft dough. Cover, let rise 50 to 60 minutes.

Punch dough down, turn onto lightly floured board. Roll to 1/2 inch thickness. Cut. Place on lightly greased baking sheet. Cover, let rise in warm place about 30 minutes.

Brush doughnuts with melted butter. Bake to a golden brown. Remove from cooking sheet and cool slightly on wire rack. Dip doughnuts in remaining 1/2 cup melted butter. Combine 1/2 cup sugar and 1 tablespoon cinnamon. Coat doughnuts with sugar mixture and serve warm. Makes 2 dozen.

Bake at 450 degrees for 8 to 10 minutes.