RAISED DOUGHNUTS

2 packages active dry yeast
1/4 cup warm water (105 to 115°)
1-1/2 cups lukewarm milk (scalded then cooled) Y2 cup sugar
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon (optional)
2 eggs
1/3 cup shortening
5 cups all-purpose or unbleached flour
Vegetable oil
Granulated sugar,
Creamy Glaze or
Chocolate Glaze (below)

Dissolve yeast in warm water in large mixer bowl. Add milk, ~ cup sugar, the salt. nutmeg, cinnamon, eggs, shortening and 2 cups of the flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour; continue stirring until smooth, scraping side of bowl. Cover; let rise ( in warm place until double, 50 to 60 minutes.
Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Roll gently 1/2 inch thick with floured stockinet-covered rolling pin. Cut into 2~-inch doughnuts with floured doughnut cutter. Cover; let rise on board until double, about 20 minutes.
Heat oil (3 to 4 inches) in deep-fat fryer or kettle to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1-1/2 minutes on each side. Carefully remove from oil; do not prick doughnuts. Drain on paper towels. While warm, roll doughnuts in sugar or spread with Creamy or Chocolate Glaze.
1 to 1-1/2 dozen doughnuts.

Creamy Glaze
1/3 cup margarine or butter
2 cups powdered sugar
1-1/2 teaspoons vanilla
4 to 6 tablespoons hot water

Melt margarine in saucepan; mix in sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until glaze is of spreading consistency.

Chocolate Glaze
4 ounces semisweet chocolate
1/3 cup margarine or butter
2 cups powdered sugar
1-1/2 teaspoons vanilla
4 to 6 tablespoons hot water

Melt chocolate and margarine over low heat. Remove from heat; mix in sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until glaze is of spreading consistency.