In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, eggs shortening and 2 cup flour. Blend 1/2 minute on low speed, scraping bowl occasionally. Stir in remaining flour until smooth. Cover, let rise in warm place until double, 50-60 minutes. Turn dough onto a well floured cloth covered board. Roll around to coat with flour. Dough will be soft to handle. With floured rolling pin, roll dough about 1/2 inch thick. Cut with floured cutter. Lift to greased cookie sheet. Brush with melted margarine. Cover, let rise until double, about 20 minutes. Bake at 425 degrees for 8-10 minutes.
Melt margarine in small saucepan. Blend in powdered sugar, vanilla, and water 1 Tbsp. at a time, until glaze is proper consistency. Spread on doughnuts while they are warm.
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