Doughnuts (1 lb Breadmaker)

1 1/2 tsp instant yeast
2 cups all-purpose flour
1 tsp nutmeg
1 tsp salt
1/4 cup sugar
1 tsp grated lemon rind
1/4 cup butter or margarine
1 egg
1/2 cup milk or water

Prepare ingredients using the BASIC DOUGH setting. When dough cycle is complete, place dough in a generously greased bowl. Roll dough to coat with shortening. Cover and let rest 30 minutes.

Shapes: (a) On a lightly floured surface, roll dough 1 cm (1/4" thick. Cut with doughnut cutter or drinking glass.

(b) Dough may be shaped into 12 round balls.

(c) Dough may be shaped into twisters. Divide dough into 12 balls. Roll each into a log between
your hands, about 10 inches long. Fold in half and twist together.

Place doughnuts on a greased sheet, cover and let rise until nearly double in size, (30 - 40 minutes). Deep fat fry in 375 Degrees F.
vegetable oil until golden, turning once. Drain, on paper toweling.

Sprinkle with granulated sugar, cinnamon sugar, or spread with chocolate glaze. Rounds may be sliced and filled with whipped cream, jam or lemon curd. Makes 12 - 15 doughnuts.

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Donuts - Droped Using a Machine

Prep Time of 15 Minutes.

2 eggs (don't overbeat)
1 cup sugar
1 cup sour or buttermilk
2 Tbsp melted butter
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg

Mix in order given.
Mix at med. speed.
Don't overbeat eggs (the recipe says this twice).
Add flour and milk alternately.
Fry in fat (We use lard) at 375 degrees.
Turn as soon as they come to the top.
Double or triple the recipe.