2 pk Dry yeast
1/3 c Warm water
1 1/2 c Milk
1/3 c Vegetable shortening
1/4 c Sugar
2 ts Salt
2 ts Nutmeg
2 Eggs, lightly beaten
4 1/2 c Flour
1/2 c Melted butter
1 c Sugar mixed w/1 tsp cinnamon
1. Sprinkle the yeast over the warm water in a small bowl and let it dissolve
for 5 minutes. Put the milk and shortening in a saucepan and heat until the
shortening is melted. Cool to lukewarm.
2. Pour the yeast mixture into a large
mixing bowl and add the milk mix. Stir in the 1/4 cup sugar, salt, nutmeg, eggs
and 2 cups flour. Beat briskly until well blended. Add the remaining 2 1/2 cups
flour and beat until smooth. Cover the bowl and let double in bulk, about 1
3. Dust a board generously with flour
and turn the dough mass onto it. This dough is soft and needs enough flour on
the board to prevent sticking, but is easy to handle. Pat the dough into a round
about 1/2 inch thick. Use a 3 inch doughnut cutter and cut out the doughnuts,
placing them and the doughnut holes on greased baking sheets, 1 inch apart.
These don't spread much; they rise. Preheat oven to 450F. Let the doughnuts rest
and rise for 20 minutes uncovered. Bake about 10 minutes or a little longer,
until they have a touch of golden brown. Remove from the oven. Have ready the
melted butter and a brush. On a sheet of wax paper, spread the cinnamon sugar.
Brush each doughnut and
doughnut hole with butter and roll in the cinnamon sugar.