1/3 cup milk
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons margarine
1/3 cup very warm water
1 package yeast
1 egg, beaten
2 1/3 cup sifted flour
1 teaspoon lemon rind
1/4 teaspoon nutmeg
1/2 cup melted margarine
1/2 cup granulated sugar
2 teaspoons cinnamon
Scald milk. Stir in sugar, salt and oleo. Cool to lukewarm. Measure very warm water into large mixing bowl. Sprinkle yeast in water; stir until dissolved. Stir in lukewarm milk mixture, egg and 1/2 of flour. Beat until smooth. Stir in lemon rind, nutmeg and rest of flour to make soft dough. Turn dough on a lightly floured board and knead until smooth and elastic. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place until double in bulk (45 minutes).
Punch down. Turn out on floured board. Roll out 1/3-inch thick. Cut with floured donut cutter. Place donuts on greased baking sheet. Cover and let rise in warm place for 1/2 hour. Brush tops and sides with some of the melted oleo and bake at 375 degrees for about 15 minutes. Remove from oven and dip in remaining oleo, then in 1/2 cup sugar into which some cinnamon has been mixed. Serve warm.
Makes 1-1/2 dozen.