-
1
1.
-
2
Sprinkle the yeast over the hot water in a small bowl and let it dissolve for 5 min.
-
3
Put the lowfat milk and shortening in a saucepan and heat till the shortening is melted.
-
4
Cold to lukewarm.
-
5
2.
-
6
Pour the yeast mix into a large mixing bowl and add in the lowfat milk mix.
-
7
Sift in the 1/4 c. sugar, salt, nutmeg, Large eggs and 2 c. flour.
-
8
Beat briskly till well blended.
-
9
Add in the remaining 2-1/2 c. flour and beat till smooth.
-
10
Cover the bowl and let double in bulk, about 1 hour.
-
11
3.
-
12
Dust a board generously with flour and turn the dough mass onto it.
-
13
This dough is soft and needs sufficient flour on the board to prevent sticking, but is easy to handle.
-
14
Pat the dough into a round about 1/2 inch thick.
-
15
Use a 3-inch doughnut cutter and cut out the doughnuts, placing them (and the doughnut holes) on greased baking sheets, 1 inch apart.
-
16
These do not spread much; they rise.
-
17
Preheat oven to 450F.
-
18
Let the doughnuts rest and rise for 20 min uncovered.
-
19
Bake about 10 min or possibly a little longer, till they have a touch of golden.
-
20
Remove from the oven.
-
21
Have ready the melted butter and a brush.
-
22
On a sheet of wax paper, spread the cinnamon sugar.
-
23
Brush each doughnut and doughnut hole with butter and roll in the cinnamon sugar.
-
24
Serve warm.
