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1
In large mixer bowl dissolve yeast in warm water.
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2
Add milk, sugar, salt, spices, eggs, shortening and 2 cups flour.
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3
Blend 1/2 minute at medium speed, scraping bowl occasionally.
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4
Stir in remaining flour until smooth, scraping sides of bowl.
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5
Cover.
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6
Let rise in warm place until double (50 to 60 minutes).
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7
Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour.
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8
Dough will be soft to handle.
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9
With floured stockinette-covered rolling pin, gently roll dough until about 1/2-inch thick.
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10
Cut with floured 2-1/2 inch doughnut cutter.
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11
Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet.
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12
Brush doughnuts with melted butter.
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13
Cover and let rise until double, approximately 20 minutes.
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14
Heat oven to 425F.
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15
Bake 8 to 10 minutes or until golden.
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16
Immediately brush with melted butter and shake in sugar or cinnamon sugar or spread with glaze.
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17
Cinnamon sugar: Mix 1/2 cup sugar and 1/2 tsp.
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18
cinnamon.
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19
Creamy glaze: Melt 1/3 cup butter.
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20
Blend in 2 cups confectioner's sugar and 1-1/2 tsp.
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21
vanilla.
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22
Stir in 4 to 6 tbsp.
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23
water, one tbsp.
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24
at a time, until melted glaze is of proper consistency.
