• 1 pkg dry yeast
• 2 Tbsp warm water
• 3/4 cup warm milk
• 1/4 cup sugar
• 3 Tbsp shortening
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cinnamon
• 1 egg
• 2 1/2 cups bread flour (divided)
• vegetable oil
• glaze (see below)

1. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
2. Add milk and next 6 ingredients, and 1 cup of the flour; beat at medium speed of an electric mixer until blended, about 2 minutes. Stir in remaining 1 1/2 cups flour. Cover and let rise in warm place, free from drafts, 1 hour or until doubled in bulk.
3. Punch dough down; turn dough out onto well-floured surface, and knead several times.
4. Roll dough to 1/2" thickness, and cut with a 2 1/2" doughnut cutter. Place donuts on a lightly floured surface. Cover and let rise in warm place, free from drafts, 30 minutes or until doubled.
5. Heat 2-3" of oil to 375°. Drop 4 to 5 donuts at a time. Cook about 1 minute or until golden on one side; turn and cook other side about 1 minute. Drain well.
6. Dip each donut, while warm, in glaze, letting excess glaze drip off. Let cool on wire racks.

Makes about 1 1/2 dozen average size donuts. Can make more using smaller cutter.

Glaze:

• 2 cups powdered sugar
• 1/4 cup milk

1. Combine ingredients and stir till smooth. Makes 2/3 cup.

(Cotton)