Instructions: Here is one from the book, "Breads of New England", Im not sure of the authors name, though.

In a saucepan, combine milk, shortening, sugar and salt. Place over medium heat and stir until shortening is melted. Remove from heat and whisk in cinnamon and nutmeg. Transfer to a large mixing bowl to cool.

When barely warm to the touch, stir in dissolved yeast and beaten eggs. Add 2 cups of flour and beat with a wooden spoon until smooth. Stir in enough remaining flour to create a moist, stiff dough.

Turn out onto a lightly floured surface. Knead gently working in additional flour, if necessary. The dough should be soft but not sticky. Cover with a clean towel and let rest 30 minutes.

Generously grease two baking sheets. Roll the dough to a 1/2 inch thickness and cut out with a 2 1/2 inch doughnut cutter. Transfer to the prepared baking sheets. (You will have about 36 doughnuts.) Brush with 1/4 cup of the melted butter. Cover loosely with plastic wrap and let rise. When double in bulk, brush with remaining 1/4 cup butter. Place in a preheated 425 oven and bake 12-15 minutes or until lightly browned. Cool on rack 5 minutes then sprinkle with the cinnamon sugar while warm.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.