This is a recipe found in a box of old recipes purchased at a lot sale. The recipe was typed using a typewriter on an index card. Date unknown. Overall the recipe is posted below true to original copy, but I did clean it up a bit ;).
NO-FRY DOUGHNUTS
2 packs active dry yeast
1/4 cup warm water
1 1/2 lukewarm milk (scalded then cool)
1/2 cup sugar
1 teas salt
1 teas nutmeg
1/4 teas cinnamon
2 eggs
1/3 cup shortening
4 1/2 cups flour
1/4 cup butter melted
In large mixer bowl dissolve yeast in warm water. Add milk sugar; salt, cinnamon, eggs, shortening, and 2 cups of flour. Blend 1/2 min on low speed. Beat 2 min medium speed. Stir in remaining flour until smooth. Cover, let rise in warm place until double 50-60 min, Turn dough onto a well floured board. Roll to coat lightly with flour. (Dough will be soft to handle) Gently roll about 1/2 inch thick. Cut with floured 2 1/2 inch doughnut cutter.
Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover. Let rise until double about 20 min. 425°. Bake 8-10 min. or until golden brown. Immediately brush with butter and shake in cinnamon/sugar or frost.
Chocolate Doughnuts: omit nutmeg and cinnamon. Stir in 1/2 cup cocoa with 1st addition of flour. Shake in confectioners sugar or frost.
Applesauce Doughnuts: Substitute 1 1/2 cups lukewarm applesauce for the milk. Substitute 1 teas cinnamon, 1/2 teas nutmeg and 1/2 teas cloves for the 1 teas nutmeg and the 1/4 teas cinnamon
* Note that recipe does not state amount of lukewarm milk (just says 1 1/2 lukewarm milk). I believe this amount should read 1 1/2 cups.