IN A LARGE MIXER BOWL COMBINE 1.5 CUPS FLOUR, YEAST, SUGAR, SALT AND NUTMEG. MIX WELL. IN A SAUCE PAN, HEAT WATER, MILK AND SHORTENING TO 120 DEG F. ADD TO FLOUR MIXTURE. ADD EGG. BLEND AT SLOW SPEED UNTIL WELL MIXED. BEAT 3 MINUTES AT MEDIUM SPEED. BY HAND GRADUALLY ADD REMAINING FLOUR TO MAKE SOFT DOUGH. KNEAD ON FLOURED SURFACE UNTIL SMOOTH AND ELASTIC. PLACE IN GREASED BOWL AND COVER AND LET RISE FOR 1 HOUR OR UNTIL DOUBLED IN SIZE. PUNCH DOWN DOUGH AND DIVIDE INTO TWO PARTS. ROLL DOUGH INTO A dozen X 15 cm RECTANGLE. CUT RECTANGLE INTO 3 cm STRIPS. COVER AND LET RISE UNTIL DOUBLED IN SIZE. HEAT OIL TO 425 DEG F. FRY EACH STRIP UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWELING. COAT WITH FROSTING. PREPARE FROSTING: IN A SMALL SAUCE PAN CONBINE BUTTER AND BROWN SUGAR. BOIL FOR 2 MINUTES, STIRRING CONSTANTLY. ADD MAPLE FLAVORING AND HALF & HALF. STIR IN ENOUGH POWDERED SUGAR TO MAKE SPREADABLE FROSTING.