Anonymous Fri Oct 07 16:45:29 2005

2 pk Active dry yeast

1/4 c Warm water

1-1/2 c Lukewarm milk, scalded

-to cool

1/2 c Sugar

1 ts Salt

Cinnamon sugar or sugar for

-dipping

1 ts Nutmeg

1/4 ts Cinnamon, if desired

2 ea Eggs

1/3 c Shortening

4-1/2 c Flour

In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spices, eggs,

shortening, and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl

occasionally. Stir in remaining flour until smooth, scraping sides of bowl. Cover. Let rise in

warm place until double (50 - 60 minutes). Turn dough on to well-floured cloth-covered

board; roll around lightly to coat with flour. Dough will be soft to handle. With floured

stockinette-covered rolling pin, gently roll dough until about 1/2 inch thick. Cut with floured 2

1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on

greased cookie sheet. Brush doughnuts with melted butter. Cover; let rise until double,

about 20 minutes. Heat oven to 425 degrees. Bake 8 to 10 minutes or until golden.

Immediately brush with melted butter and shake in sugar or cinnamon sugar or spread

with glaze. Cinnamon sugar: mix 1/2 cup sugar and 1/2 tsp cinnamon Creamy glaze: Melt

1/3 cup butter.

Blend in 2 cups confectioner\'s sugar and 1 1/2 tsp vanilla. Stir in 4 to 6 tbsp water, one tbsp

at a time, until melted glaze is of proper consistency. From: Lancaster Farming Shared by:

Pat Stockett Converted to MM format by: Wesley Pitts