| 1 | Sprinkle yeast over warm water and let dissolve for five minutes. |
| 2 | Put milk and shortening in a small sauce pan and warm until shortening melts. |
| 3 | Cool to lukewarm. |
| 4 | Pour yeast mixture into a mixing bowl; add milk mixture, egg beaters, nutmeg, salt, and 2 cups flour. |
| 5 | Beat briskly until well mixed. |
| 6 | Add remaining flour and mix well. |
| 7 | Cover the bowl and let rise in a warm place until doubled in size. |
| 8 | Turn dough out onto floured surface. |
| 9 | Dough will be soft but managable. |
| 10 | Pat the dough into a circle about ?inch thick. |
| 11 | Cut doughnuts out with a three inch doughnut cutter. |
| 12 | Place doughnuts on a greased baking sheet and let rise, uncovered for about 20 minutes. |
| 13 | (doughnuts do not spread much, you can place them about 1 inch apart on baking sheet). |
| 14 | Preheat oven to 450 deg f. |
| 15 | Bake about 10 minutes or until lightly golden. |
| 16 | Remove from oven and brush with melted butter. |
| 17 | Sprinkle with cinnamon and sugar mix. |
| 18 | Variation:instead of cinnamon-sugar mix, let doughnuts cool after brushing with butter. |
| 19 | When cool dip in glaze made with powdered sugar and milk. |
| 20 | Makes about 30 doughnuts. |
| 21 | Each doughnut = 125 cal, 3.9 g fat. |
| 22 | (28.5 % calories from fat) |
