Warm 1 1/2 cup milk. Dissolve 2 packages yeast in 1/4 cup warm water. Add:

1/3 c. shortening
1/2 c. sugar
1 tsp. salt
1 tsp. nutmeg
1/4 tsp. cinnamon
2 eggs
2 c. flour

Stir until smooth. Add 2 1/2 cups more flour and mix. Cover and let rise until double, 1 hour. Turn dough out on floured board and roll in approximately 1 cup flour.

Gently roll to about 1/2 inch thick. Cut with floured doughnut cutter. Place on greased baking sheet 2 inches apart. Melt 1/2 cup butter. Brush on doughnuts. Cover and let rise 20 minutes. Bake at 425 degrees for 8-10 minutes or until golden brown. Brush again with melted butter, then dip in mixture of:

1/2 c. sugar
1/2 tsp. cinnamon