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1
In a small bowl mix the yeast with the lukewarm water and set aside.
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2
Place the milk in a microwave safe cup and heat it in the microwave for 2-3 minutes.
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3
Put the shortening in a large bowl and pour the hot milk over it. Whisk to combine. (The mixture will be a little lumpy.) Mix in the salt, sugar, nutmeg, and cinnamon. Then mix in the 4 eggs.
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4
Add the yeast mixture to the batter and mix. Then add 2 cups of flour and stir until combined. Add 2 more cups of flour and mix, then add 2 more and mix. At this point, the batter should begin to form.
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5
Add 1 more cup of flour, give or take 1/2 cup. Mix until the dough is smooth and not too tough.
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6
Sprinkle flour onto a flat, clean surface and place the dough on it. Gently knead the dough until the surface is not sticky to the touch, you may need to add some flour as you do this.
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7
Place the dough into a lightly greased bowl and cover. Let it sit for 1-1.5 hours until it is about double in size.
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8
Place the dough on a lightly floured surface and roll out to about a 1 inch thickness. Cut the shape of each doughnut as close to each other as possible. (I used the rim of a glass to make a circle, and a salad dressing cap for the middle!)
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9
Use a thin spatula to transfer dough to a clean surface and cover it with a kitchen towel. Let it rise for 1-1.5 hours.
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10
Once the donuts are done rising, mix the glaze ingredients together until the mixture is smooth.
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11
Heat the vegetable oil in a large frying pan over medium heat or in a deep fryer. Once oil is hot add a couple donuts and fry until golden brown. Remove cooked donuts from the oil using a kitchen spider and set on a paper towel lined plate. Repeat frying the rest.
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12
Use a pastry brush to glaze the donuts as soon as they are done frying, making sure both sides are covered. Place on a plate to let excess glaze drain.
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13
Recipe from LilLuna.com.
