No-Fry Doughnuts

2 packages active yeast

1/4 cup warm water(105*-115*)

1 1/2 cups whole milk, room temperature

2 eggs, room temperature

1/2 cup sugar

1 tsp. salt

1 tsp. nutmeg

1/4 tsp. cinnamon

1/3 cup shortening

about 4 1/2 cup flour

about 1/4 cup melted butter

In a mixer bowl, dissolve yeast in the warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups of the flour. Blend on low speed for about 1 minute, scraping bowl often. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of the bowl. Cover; let rise in warm place until double.

Turn dough onto a well floured board; roll around to coat dough with flour. Dough is soft to handle. Gently roll dough 1/2 inch thick. Cut with a floured doughnut cutter (2 1/2 inch diameter and 1 inch center hole.)

Place the doughnuts 2 inches apart on parchment lined baking sheets ; cover and allow to double in size.

Preheat oven to 4 25 degrees. Bake the doughnuts for about 8-10 minutes or until golden. Immediately brush doughnuts with butter.

Coatings:

Cinnamon Sugar:

1/2 cup sugar

1/2 tsp. cinnamon

Place in plastic bag; mix. Toss doughnuts one at a time in mixture to coat.

Chocolate Glaze:4 oz. semisweet chocolate

1/3 cup butter

2 cups powdered sugar

1 1/2 tsp. vanilla

hot water

Melt butter and chocolate until combined. Add to sugar and vanilla. Stir until combined . Add enough hot water until the glaze is the correct consistency.

Vanilla Glaze:

1/3 cup butter

2 cups powdered sugar

1 1/2 tsp. vanilla

hot water

Melt the butter and add to sugar and vanilla. Blend together until combined. Add just enough water to create the correct glaze consistency.