No-Fry Doughnuts

This one is from my Grammy Mary Ellen:

No Fry Doughnuts:

• 2 Packages active dry yeast
• 1/4 Cup warm water (110 - 115 degrees F)
• 1 1/2 Cups lukewarm milk (scalded, then cooled to 105 - 110 degrees F)
• 1/2 Cup granulated sugar
• 1 tsp salt
• 1 tsp nutmeg
• 1/4 tsp cinnamon
• 2 Large eggs, room temperature
• 1/3 Cup shortening
• 4 1/2 Cups all-purpose flour
• 1/4 Cup butter, melted
• Cinnamon Sugar or sugar

1. In a large mixing bowl, dissolve the yeast in the warm water. Add theh milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups of the flour.
2. Blend these ingredients for 30 seconds with an egg beater, scraping the bowl constantly, then beat the mixture hard for 2 minutes more, scraping bowl occasionally. Stir in the remaining flour until the batter is smooth, scraping the side of the bowl.
3. Cover it and let it rise in a warm place until doubled in size.(50 -60 minutes).
4. Turn the dough out onto a well-floured cloth covered board. Roll it arounnd lightly to coat it with flour. (The dough should be soft to handle.) With a flour-covered rolling pin, gently roll the dough to 1/2 inch thickness.
5. With a floured 2 1/2 inch doughnut cutter, cut out doughnuts and lift them carefully with a spatula to a greased baking sheet, placing them 2 inches apart. Brush with melted butter, then cover and let rise until double in size - about 20 minutes.
6. Preheat the oven to 425 degrees F. Bake the doughnuts 8 - 10 minutes or until they are golden in color. Immediately brush them with melted butter and shake in bag of cinnamon-sugar or plain sugar.
7. Makes 1 1/2 - 2 dozen doughnuts.