This recipe was clipped from The WORKBASKET magazine and published in 1979. It looks like a promo recipe section for Chex cereals. Recipe is typed below along with a scanned copy.
Wheat ‘n Spice Doughnuts
A tempting Halloween treat
1 cup milk, scalded
1 1/2 cups Wheat Chex cereal
1/3 cup sugar
3 tablespoons shortening
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 package active dry yeast
1/4 cup warm water
1 egg, slightly beaten
2 1/2-3 cups all purpose flour*
Cinnamon-sugar
In large bowl pour milk over Chex, sugar, shortening, salt, and spices. Stir well. Cool to lukewarm. Stir occasionally.
Dissolve yeast in water. Pour into cereal mixture. Add egg. Mix thoroughly. Stir in enough flour to make a very soft dough. Place on lightly floured surface. Knead a few times. Place in greased bowl. Cover. Let rise in warm place free from draft until doubled in bulk (about 1 hour). Punch down.
On lightly floured surface roll out to 1/2-inch thickness. Cut with floured donut cutter. Cover. Let rise on baking sheet in warm place until doubled and very light (30-40 minutes). Fry a few at a time in deep hot (375°) fat 2-3 minutes, turning once. Drain on absorbent paper. While warm, roll in Cinnamon-Sugar or frost as desired. Makes about 1 1/2 dozen.
*Stir flour; then spoon into measuring cup.