5 to 5 ½ cups flour divided
2/3 Cup Sugar
2 pkgs active dry yeast
1 tsp salt
1 tsp grated lemon peel
½ tsp ground nutmeg
2 Cups milk, divided
½ Cup butter
2 eggs
2 cups sifted powdered sugar
½ tsp cinnamon

Combine 2 Cups flour, sugar, yeast, salt, lemon peel, and nutmeg in large bowl. Combine 1 ¾ Cup milk and butter in saucepan. Heat till butter is not completely melted — gradually beat milk mixture into flour mixture. Beat 2 minutes. Beat in 2 eggs and 1 cup flour @ low speed. Beat 2 minutes. Stir in enough flour (about 2 Cups) to make soft dough. Cover with plastic wrap. Refrigerate at least 2 hours no longer than 24. Punch down. Turnout onto lightly floured surface — knead about 1 minute. Roll dough to ½ inch thick — cut with donut cutter and place on parchment paper, on cookie sheet. Cover with towel and let rise until double. Preheat to 400. Prepare glaze — mix powdered sugar, cinnamon & stir in about ¼ Cup milk. Cover and set aside. Bake donuts about 8–10 minutes. Remove from pan, cool on wire racks 5 minutes. And dip tops of warm donuts into glaze best served warm.