| 1. | Dissolve yeast in 1/4 cup warm water. |
| 2. | Add milk and shortening. |
| 3. | Stir for 1 minute. |
| 4. | Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. |
| 5. | Stir in enough flour to form soft dough but do not knead. |
| 6. | Cover and let rise in a warm place until doubled. |
| 7. | Punch down and turn onto a floured surface. |
| 8. | Roll out to 1/2 inch thickness. |
| 9. | Cut with a 2.75 inch doughnut cutter. |
| 10. | Place 2 inches apart on greased baking sheets and brush with butter. |
| 11. | Cover and let rise in a warm place until doubled. |
| 12. | Bake at 350F or 180C for 20 mins or until lightly browned. |
| 13. | Meanwhile, melt butter in a saucepan, add sugar, water and vanilla. |
| 14. | Stir over low heat until smooth (do not boil). |
| 15. | Keep warm. |
| 16. | Dip warm doughnuts one at a time into glaze and turn to coat. |
| 17. | Drain on wire rack. |
| 18. | Serve immediately. |
