1 cup milk
1-1/2 cups sugar
1 teaspoon salt
1/3 cup margarine
1/2 cup warm water (105-110 degrees)
2 package active dry yeast
2 eggs, beaten and at room temperature
4-1/2 – 5 cups unsifted flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup (2 sticks) margarine, melted
1 tablespoon cinnamon
Scald milk; stir in 1/2 cup sugar, salt and 1/3 cup margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in dry yeast and stir to dissolve. Add lukewarm milk mixture, eggs, 2 cups flour, 1/2 teaspoon cinnamon and nutmeg. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough of the remaining flour to make a soft dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch down dough; turn out onto lightly floured board. Roll out to 1/2 inch thickness.
Cut with donut cutter. Place on greased baking sheet. Cover and let rise in warm place until doubled in bulk, about 30 minutes. Brush donuts melted margarine. Bake at 425 degrees for 8-10 minutes or until golden brown. Remove from sheets and cool slightly. Dip in remaining melted margarine and coat donuts in 1 cup sugar and 1 tablespoon cinnamon.
Makes about 2 dozen.
Excellent when served warm. Freezes well.