- 2 (.25 ounce) packages active dry yeast
- 1 1/3 cups warm water (110 degrees to 115 degrees)
- 1 1/2 cups warm milk (110 to 115 degrees F)
- 1/3 cup shortening
- 2 eggs
- 1 1/4 cups sugar, divided
- 2 teaspoons ground nutmeg
- 1 1/2 teaspoons salt
- 4 1/2 cups all-purpose flour
- 1/3 cup butter or margarine, melted
- 1 teaspoon ground cinnamon
- In a mixing bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add eggs, 1/4 cup sugar, nutmeg, salt and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter; place 1 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 450 degrees F for 7-8 minutes or until lightly browned. Brush with butter. In a shallow bowl, combine cinnamon and remaining sugar; roll warm doughnuts in mixture. Serve immediately.