(adapted from Marion Cunningham's The Breakfast Book)

• 2 packages dry yeast
• 1/3 cup warm water (~ 105 degrees F)
• 1-1/2 cups milk
• 1/3 cup vegetable shortening
• 1/4 cup sugar
• 2 t salt
• 2 t nutmeg (freshly grated, if possible)
• 2 eggs, lightly beaten
• 3-1/2 cups all-purpose flour + 1 cup whole wheat flour, combined
• 4 T (1/2 stick) butter, melted
  
• 1 cup sugar + 2 t cinnamon, combined
  

Put the milk and shortening in a saucepan and gently heat until the shortening is melted.  Cool until lukewarm - about the same temp as the water for the yeast.

Sprinkle the yeast over the warm water in a small bowl; stir and dissolve for 5 minutes.

Put the yeast in a large mixing bowl and add the milk mixture; stir in the 1/4 cup sugar, salt, nutmeg, eggs, and 2 cups of the flour mixture.  Beat briskly until well blended.  Add the remaining flour and beat until smooth.  Cover the bowl and let rise until doubled in bulk, about 1 hour.

Dust a board generously with flour (I used about 2 cups of flour during this part of the process) and turn the dough onto it.  Pat the dough into a circle about 1/2 inch thick.  Use a 3-inch doughnut cutter and cut out the doughnuts, placing them (and the doughnut holes) on greased baking sheets, 1 inch apart.  They don't spread much; they rise.  Preheat the oven to 435 degrees F.  Let the doughnuts rest and rise for 20 minutes, uncovered.

Bake about 10 minutes, until they have a touch of golden brown.  Remove from the oven.  Have the melted butter and a brush ready.  Brush each doughnut and doughnut hole with butter and roll in the cinnamon sugar.  Serve hot.