Ingredients
2 packages (1/4 ounce each) active dry yeast1/4 cup warm water (110° to 115°)1-1/2 cups warm milk (110° to 115°)1/3 cup shortening1/2 cup sugar2 eggs1 teaspoon salt1 teaspoon ground nutmeg1/4 teaspoon ground cinnamon4-1/2 to 5-1/4 cups all-purpose flour1/4 cup butter, meltedGLAZE:1/2 cup butter2 cups confectioners’ sugar5 teaspoons water2 teaspoons vanilla extract
Preparation
In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Do not exceed the maximum amount of flour. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter; place 2 in. apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 20 minutes or until lightly browned. Meanwhile, for glaze, melt butter in a saucepan. Add the confectioners’ sugar, water and vanilla; cook over low heat until smooth (do not boil). Keep warm.
Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately.
