MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: NO FRY DOUGHNUTS
  Categories: Desserts, Low-fat
       Yield: 18 Doughnuts
  
       2 pk Dry yeast
     1/4 c  Warm water
   1 1/2 c  Lukewarm milk
            (scalded and cooled)
     1/2 c  Sugar
       1 ts Salt
       1 ts Nutmeg
     1/4 ts Cinnamon
     1/3 c  Shortening
   4 1/2 c  Flour
     1/4 c  Butter (about)
       2 ea Eggs
  
   In large mixer bowl dissolve yeast in warm water.  Add milk, sugar,
   salt, nutmeg, cinnamon, eggs, shortening and 2 cups of the flour.
   Blend 1/2 minute on low speed, scraping bowl constantly.  Beat 2
   minutes medium speed, scraping bowl occasionally.  Stir in remaining
   flour until smooth, scraping side of bowl.  Cover; let rise in warm
   place until double, 50-60 minutes.
   
   Turn dough onto 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 ( or pat gently with hand).  Cut with floured 2 1/2 inch
   doughnut cutter. Lift doughnuts carefully with spatula and place
   2-inches apart on greased baking sheet. Brush doughnuts with melted
   butter.  Cover; let rise until double, about 20 minutes.
   
   Heat oven to 425 degrees.  Bake 8-10 minutes or until golden..
   Immediately brush with melted butter and shake in cinnamon sugar or
   if desired, spread with creamy glaze or chocolate glaze.   Makes 1
   12/ dozen.
   
   CHOCOLATE DOUGHNUTS:  Omit nutmeg and cinnamon.  Stir in 1/2 cup
   cocoa with the first addition of flour.  After baking, shake
   doughnuts in confectioners sugar or spread with chocolate glaze.
   
   APPLESAUCE DOUGHNUTS:  Substitute 1 1/2 cups lukewarm applesauce for
   the milk.  Substitute 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and
   1/2 teaspoon cloves for the 1 teaspoon nutmeg and 1/4 teaspoon
   cinnamon.
  
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