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1
Sprinkle the yeast over the warm water in a small bowl and let it dissolve for 5 minutes.
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2
Put the milk and shortening in a saucepan and heat until the shortening is melted.
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3
Cool to lukewarm.
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4
Pour the yeast mixture into a large mixing bowl and add the milk mix.
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5
Stir in the 1/4 cup sugar, salt, nutmeg, eggs and 2 cups flour.
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6
Beat briskly until well blended.
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7
Add the remaining 2 1/2 cups flour and beat until smooth.
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8
Cover the bowl and let double in bulk, about 1 hour.
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9
Dust a board generously with flour and turn the dough mass onto it.
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10
This dough is soft and needs enough flour on the board to prevent sticking, but is easy to handle.
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11
Pat the dough into a round about 1/2 inch thick.
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12
Use a 3 inch doughnut cutter and cut out the doughnuts, placing them (and the doughnut holes) on greased baking sheets, 1 inch apart.
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13
These don't spread much; they rise.
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14
Preheat oven to 450F Let the doughnuts rest and rise for 20 minutes uncovered.
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15
Bake about 10 minutes or a little longer, until they have a touch of golden brown.
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16
Remove from the oven.
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17
Have ready the melted butter and a brush.
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18
On a sheet of wax paper, spread the cinnamon sugar.
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19
Brush each doughnut and doughnut hole with butter and roll in the cinnamon sugar.
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20
Serve hot.
