Title: Baked doughnuts #1
 Categories: Dessert
      Yield: 24 Servings
 
      2 pk Dry yeast
    1/3 c  Warm water
  1 1/2 c  Milk
    1/3 c  Vegetable shortening
    1/4 c  Sugar
      2 ts Salt
      2 ts Nutmeg
      2    Eggs; lightly beaten
  4 1/2 c  Flour
    1/2 c  Melted butter
      1 c  Sugar mixed with
      1 ts Cinamon
 
  Date: Tue, 19 Mar 1996 18:30:18 -0500
  
  From: "Vernon E. Phipps Jr."  1. Sprinkle the
  yeast over the warm water in a small bowl and let it dissolve for 5
  minutes. Put the milk and shortening in a saucepan and heat until the
  shortening is melted. Cool to lukewarm.
  
  2. Pour the yeast mixture into a large mixing bowl and add the milk
  mix. Sift in the 1/4 cup sugar, salt, nutmeg, eggs and 2 cups flour.
  Beat briskly until well blended. Add the remaining 2-1/2 cups flour
  and beat until smooth. Cover the bowl and let double in bulk, about 1
  hour.
  
  3. Dust a board generously with flour and turn the dough mass onto
  it. This dough is soft and needs enough flour on the board to prevent
  sticking, but is easy to handle. Pat the dough into a round about 1/2
  inch thick. Use a 3-inch doughnut cutter and cut out the doughnuts,
  placing them (and the doughnut holes) on greased baking sheets, 1
  inch apart. These don't spread much; they rise. Preheat oven to 450F.
  Let the doughnuts rest and rise for 20 minutes uncovered. Bake about
  10 minutes or a little longer, until they have a touch of golden
  brown. Remove from the oven. Have ready the melted butter and a
  brush. On a sheet of wax paper, spread the cinnamon sugar. Brush each
  doughnut and doughnut hole with butter and roll in the cinnamon
  sugar. Serve hot.