| 2 pkt Dry yeast (12 oz) | | 1/3 cup Warm water | | 1 1/2 cup Warm milk | | 1/3 cup Vegetable shortening | | 1/4 cup Sugar | | 2 tsp Salt | | 2 tsp Nutmeg, fresh ground | | 1/2 cup Egg beaters | | 4 1/2 cup Flour, all purpose | | 1/2 cup Melted butter | | 1 cup Cinnamon and sugar mix |
| | Sprinkle yeast over warm water and let dissolve for five minutes. Put milk and shortening in a small sauce pan and warm until shortening melts. Cool to lukewarm. Pour yeast mixture into a mixing bowl; add milk mixture and 2 cups flour . Beat briskly until well mixed. Add remaining flour and mix well. Cover the bowl and let rise in a warm place until doubled in size. | | Turn dough out onto floured surface. Dough will be soft but managable. Pat the dough into a circle about 1/2 inch thick. Cut doughnuts out with a three inch doughnut cutter. Place doughnuts on a greased baking sheet and let rise, uncovered for about 20 minutes. (Doughnuts do not spread much, you can place them about 1 inch apart on baking sheet). Preheat oven to 450 deg f. Bake about 10 minutes or until lightly golden. Remove from oven and brush with melted butter . Sprinkle with cinnamon and sugar mix. | | Variation:Instead of cinnamon-sugar mix, let doughnuts cool after brushing with butter. When cool dip in glaze made with powdered sugar and milk. | | Makes about 30 doughnuts. Each doughnut = 125 cal, 3.9 g fat. (28.5 % |
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