Fanny Farmer Baked Doughnuts with Cinnamon-Sugar

2 packages dry yeast
1/3 cup warm water
1 1/2 cups milk
1/3 cup vegetable shortening
1/4 cup sugar
2 teaspoons salt
2 teaspoons nutmeg, freshly grated
2 eggs, lightly beaten
4 1/2 cups flour (approximately)

Topping:
1/2 cup butter, melted
1 cup sugar mixed with 1 teaspoon cinnamon

Sprinkle the yeast over warm water in a small bowl and let it dissolve for 5 minutes.

Put the milk and shortening in a saucepan and beat until the shortening is melted. Cool to lukewarm.

Pour the yeast mixture into a large mixing bowl and add the milk mixture. Stir in the 1/4 cup sugar, salt, nutmeg, eggs, and 2 cups flour. Beat briskly until well blended.

Add the remaining 2 1/2 cups flour and beat until smooth. Cover the bowl and let double in bulk, about 1 hour.

Dust a board generously with flour and turn the dough mass onto it. This dough is soft and needs enough flour on the board to prevent sticking, but is easy to handle. Pat the dough into a round about 1/2-inch thick.

Use a 3-inch doughnut cutter and cut out the doughnuts, placing them (and the doughnut holes) on greased baking sheets, 1 inch apart. These don't spread much; they rise. Let the doughnuts rest and rise for 20 minutes uncovered.

Preheat the oven to 450 degrees F.

Bake about 10 minutes, or a little longer, until they have a touch of golden brown. Remove from the oven.

Have ready the melted butter and a brush. On a sheet of wax paper spread the cinnamon sugar. Brush each doughnut and doughnut hole with butter and roll in the cinnamon sugar.

Serve hot.

Makes about 2 1/2 dozen doughnuts
Source: The Fanny Farmer Cookbook