2 pkgs. yeast
1/4 c. warm water
1 c. milk
1/2 c. sugar
2 tsp. salt
1/2 tsp. ground nutmeg (opt.)
2 eggs, beaten
1 tsp. grated lemon rind (opt.)
1/4 c. melted shortening
Flour, about 5 c.

Soften yeast in warm water. Scald milk, add sugar and salt. Cool to lukewarm. Add 2 cups flour and the nutmeg; mix well. Add softened yeast (which has by now set at least 5 minutes), eggs and lemon rind; beat well. Add shortening; mix well. Add enough more flour to make a soft dough. Turn out on a lightly floured board and knead until satiny. Place in greased bowl, cover and let rise until doubled. Punch down. Let rest 10 minutes. Roll out 1/2" thick and cut with floured doughnut cutter. Let rise on board until doubled. Deep fry in peanut oil (375 degrees) until brown, flip over, brown again, remove from oil (takes about 3 minutes). Put in colander until it drains. While still warm, roll doughnuts in granulated sugar or coat with glaze. Yield: about 3 dozen 3" doughnuts.