1/3 cup butter softened or shortening
4 tablespoons sugar
2 teaspoons salt
2-1/2 teaspoons nutmeg
2-1/2 teaspoons cinnamon
1-1/2 cups milk, scalded
2 packages active dry yeast
1/4 cup lukewarm water
2 eggs, beaten
4 to 5 cups all-purpose flour
Additional butter for basting
Additional sugar or cinnamon-sugar for sprinkling
Grease a large mixing bowl and set aside.
In another large mixing bowl, combine shortening, sugar, salt and spices. Stir to combine. Pour scalded milk over all and stir again until mixture is even-textured. Cool to lukewarm.
In a small bowl or measuring cup, stir yeast into warm water. Add to warm milk-shortening mixture and stir to combine thoroughly. Add beaten eggs and stir again. Stir in flour, one cup at a time, and beat - by hand or using an electric mixer - until well mixed (stop adding flour when dough is soft but not sticky). Turn dough into greased bowl, cover with a towel or dish cloth and set aside in a warm place until dough doubles in bulk - about 1-1/2 hours.
Turn dough out onto well-floured surface to prevent sticking. Pat dough down to 1/2 inch thickness. (Do not stretch it.) Cut dough with floured 3 inch doughnut cutter.
Using a spatula, place doughnuts on greased cookie sheet about 2 inches apart. Brush tops with melted butter and let rise in warm place until double in bulk - about 30 minutes.
Preheat oven to 425º. Bake doughnuts for 8 to 10 minutes. Remove. Brush lightly with melted butter. Sprinkle generously with sugar-cinnamon mixture. Cool on racks.