Instructions: In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spices, eggs, shortening, and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of bowl. Cover. Let rise in warm place until double (50 - 60 minutes). Turn dough on to well-floured cloth-covered board; roll around lightly to coat with flour. Dough will be soft to handle. With floured stockinette-covered rolling pin, gently roll dough until about 1/2 inch thick. Cut with floured 2 1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet.

Brush doughnuts with melted butter. Cover; let rise until double, about 20 minutes.

Heat oven to 425F degrees. Bake 8 to 10 minutes or until golden.

Immediately brush with melted butter and shake in cinnamon sugar.

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