INGREDIENTS

INSTRUCTIONS

In a 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 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
425 degrees.  Bake 8 to 10 minutes or until golden.  Immediately brush
with melted butter and shake in sugar or cinnamon  squares or spread
with glaze. Makes 1-1/2 to 2 dozen doughnuts.  Cinnamon sugar:  mix 1/2
cup sugar and 1/2 tsp. cinnamon.  Creamy glaze:  Melt 1/3 cup butter.
Blend in 2 cups confectioners'  sugar and 1-1/2 tsp. vanilla. Stir in 4
to 6 tablespoons water, one  tablespoon at a time, until melted glaze
is of proper consistency.  From: Lancaster Farming Shared By: Pat
Stockett Fidonet COOKING echo  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 801
Calories From Fat: 188
Total Fat: 21g
Cholesterol: 102.6mg
Sodium: 620.5mg
Potassium: 188.4mg
Carbohydrates: 132.9g
Fiber: 4g
Sugar: 25.6g
Protein: 17.7g