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 cups 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 doughnut cutter. Place donuts on greased baking sheet. Cover and let rise in warm place for half an hour.
Brush tops and sides with some of the melted oleo and bake at 375 degrees F 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.
Great recipe works out fine. But should be eaten same day.
Made them last night they came out great, Wife likes them as do I. Put the remainder in bowl with tight lid. This morning they were dunkers, but still good. How ever I did use a donut cutter to shape them might be better next day if not cut that way. But last night they were GREAT.