No-Fry Doughnuts - cooking recipe

Ingredients

2 (1/4 ounce) packages active dry yeast
1/4 cup warm water
1 1/2 cups warm milk
1/3 cup shortening
1/2 cup sugar
2 eggs
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
4 1/2 - 5 cups all-purpose flour
1/4 cup melted butter or 1/4 cup margarine
GLAZE
1/2 cup butter
2 cups confectioners' sugar
5 teaspoons water
2 teaspoons vanilla extract

Preparation

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