Wheat Yeast Doughnuts

*gasp* An actual recipe?! Yes, we're trying to get back into the game, peoples.

Banik made doughnuts a couple days ago based on Alton Brown's Yeast Doughnut recipe, but halved and with a few modifications:

3/4 cup milk
1 1/4 ounces vegetable shortening, approximately 1/6 cup
1 packages instant yeast
1/6 cup warm water (95 to 105 degrees F)
1 egg, beaten
1/8 cup sugar
3/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup AP flour
1 1/2 - 2 cups Whole Wheat flour
2 Tablespoons gluten

Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)

[insert picture in the near future]

--- The milk and shortening go into a saucepan over medium heat until the shortening is just melted, and then this is set aside.
--- Pour the warm water into the mixer bowl and added the yeast; allow to bloom for 5 minutes. After it has cooled to lukewarm, add the milk and shortening mixture along with the eggs, sugar, salt, spices, and half of each of the flours. Use the paddle attachment at low speed until combined, and then beat at medium until well mixed. Add the remaining flour in the same manner. Switch to the dough hook and beat for at a medium speed until the dough is smooth and pulls away from the bowl (about 3-4 minutes). Oil the bowl, cover with damp towel, and place somewhere warm to rise until doubled in size (about 1 hour).
--- On a well-floured surface roll out the dough to a thickness of about 1/4" - 3/8". Use a pizza cutter to make strips about 1 1/2" wide and then section into rectangles not more than 4" long. Lay on a floured cookies sheet, recover with the damp towel, and let rise for another 30 minutes.
--- Preheat deep fryer to 365 and perforate doughnuts with a fork to get rid of any large air pockets. Gently add batches of 3-4 to the oil and cook for about 30 seconds a side. Transfer to a cooking rack laid on a newspaper-lined cookie sheet to wick off excess oil. Roll in cinnamon sugar after about 5 minutes or allow to cool 15-20 minutes before glazing.