4-3/4 c. flour 1/4 tsp. cinnamon
1-1/2 c. milk 2 eggs, well beaten
1/3 c. shortening 2 packages dry yeast
4 tbsp. sugar 4 tbsp. lukewarm water
2 tsp. salt Melted butter or margarine
2 tsp. nutmeg Sugar
Sift flour and measure. In separate bowl, add yeast to lukewarm water (let soften about five minutes). Bring milk to boiling point and pour over shortening, sugar, salt, and spices in large mixing bowl. Cool to lukewarm.
Add sifted flour, eggs, and yeast softened in warm water. Beat until well mixed. Cover and let stand in a warm place until dough is light and double in bulk, about 50-60 minutes.
Turn dough onto well floured board, turning over two or three times to shape into soft ball. (Dough will be soft to handle.) Roll out lightly to avoid stretching, about 1/2" thick. Cut with a 3" doughnut cutter and place rings carefully 2" apart on greased baking sheets. (May also be twisted into figure 8's or cruller shapes.) Brush with melted butter and let rise in warm place until double in bulk, about 20 minutes.
Bake at 425 deg. for 8-10 minutes, until golden brown. After removing from oven, brush tops lightly with melted butter and roll in sugar.
Makes about 3 dozen.