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In large mixer bow, dissolve yeast in warm water. Add milk, sugar, salt, spice, eggs, shortening and 2 c flour. Blend 1/2 minute at medium speed. scraping the bowl occasionally.
Stir in remaining flour until smooth. scraping sides of bowl. Cover, let rise in warm place until double. (50-60 min)
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Turn dough onto a well floured cloth-covered board; roll around lightly to coat with flour. Dough will be soft to handle. With floured stockinet-covered rolling pin, gently roll dough about 1/2 inch thick. cut with floured 2 1/2 inch doughnut cutter. Lift coughnuts 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.)
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