2 packages yeast
1/4 cup warm water
1 1/2 cups scalded, cooled milk
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup shortening
4 1/2 cups all-purpose flour
1/4 cup melted margarine
Cinnamon sugar (for topping)
In large bowl, dissolve yeast in warm water.
Add milk, next six ingredients and 2 cups of the flour. Blend for 30 seconds, scraping the bowl constantly.
Beat for 2 minutes at medium speed.
Stir in remaining flour until smooth.
Cover and let rise until double in size, about 1 hour.
Turn dough onto a well-floured board. Roll dough around to coat with flour. (Dough will be soft.) Cut with floured doughnut cutter or cans.
Lift carefully with spatula and place 2 inches apart on greased baking sheet.
Brush with melted margarine.
Cover and let rise until doubled (about 20 minutes).
Bake for 8 to 10 minutes at 425 degrees F or until golden.
Immediately brush with melted margarine and shake in cinnamon sugar.