Baked Raised Doughnuts

Heat the milk in a small saucepan over medium heat. Heat just until it starts to bubble. Add the first measure of sugar, the salt, and butter. Stir to melt the butter and dissolve the sugar and salt. Remove the pan from the heat and let cool to lukewarm.

Place the warm water in a large mixing bowl. Sprinkle the yeast evenly over the surface of the water. Stir gently until it dissolves.

Stir in the lukewarm milk mixture, egg, and 1 cup of the flour. Beat the mixture with a wooden spoon until smooth. Stir in the lemon rind, nutmeg, and remaining flour and stir until a soft dough forms.

Turn the dough out onto a lightly floured work surface. Knead the dough until it is smooth and elastic.

Grease a large bowl. Form the dough into a ball and place in the greased bowl, turning the dough to coat it with the grease. Cover the bowl lightly and let the dough rise in a warm place until doubled in size, about 45 minutes.

Grease a baking sheet.

Punch the dough down and place on a floured work surface. Roll the dough out to a 1/3-inch thickness. Lightly flour a donut cutter and cut the donuts and place them on the greased baking sheet. Cover the donuts lightly with a tea towel and let rise in a warm place for 30 minutes.

Preheat the oven to 375 degrees F.

Brush the tops and sides of the donuts with the melted butter. Place the donuts in the oven and bake at 375 degrees F for 15 minutes or until done.

Combine the sugar and cinnamon in a shallow bowl. When the donuts are done, dip them in the remaining butter and then dredge in the sugar mixture. Set on a wire rack or waxed paper. Can serve warm or at room temperature. Store the donuts in an airtight container.