2 packages yeast
1/4 cup warm water
1 1/2 cups scalded, cooled milk
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup shortening
4 1/2 cups all-purpose flour
1/4 cup melted margarine
Cinnamon sugar (for topping)
In large bowl, dissolve yeast in warm water. Add milk, next six ingredients and 2 cups of the flour. Blend for 30 seconds, scraping the bowl constantly.Beat 2 minutes at medium speed. Stir in remaining flour until smooth. Cover and let rise until double in size, about 1 hour.
Turn dough onto a well-floured board. Roll dough around to coat with flour. (Dough will be soft.) Cut with floured doughnut cutter or cans. Lift carefully with spatula and place 2 inches apart on greased baking sheet. Brush with melted margarine. Cover and let rise until doubled (about 20 minutes).
Bake 8 to 10 minutes at 425 degrees F or until golden.
Immediately brush with melted margarine and shake in cinnamon sugar.
Incredible Raspberry-Filled Doughnuts
6 tablespoons butter or margarine, melted
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/3 cup raspberry jelly
10 ounces Hungry Jack fluffy biscuits
Preheat oven to 375 degrees F.
Place melted butter in a small bowl.
In another small bowl, combine sugar and cinnamon; set aside.
Stir jelly until smooth. Seal tip of large baster with foil. Remove rubber bulb. Spoon jelly into baster; replace bupound Bake biscuits as directed on can. Immediately dip each hot biscuit in melted margarine, coating all sides. Roll in sugar mixture, heavily coating all sides of each biscuit. Insert baster in side of each biscuit; squeeze small amount of jelly into center. (Refill baster as needed.)
Serve warm or cold.
1 level tablespoon granulated sugar
1 level tablespoon lard
1 tablespoon milk
1 cup all-purpose flour
Mix just until the dough will not stick to the board. Roll thin. Cut into squares. Score and slightly twist. Fry quickly in hot lard. Crispy and delicious!