| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pastry, Breads, Muffins & r | 1 | Servings | |
INGREDIENTS
| 5 | lb | All purpose FLOUR |
| 3 1/2 | oz | BAKING POWDER |
| 3 1/4 | oz | POWDERED MILK |
| 2/3 | oz | SALT |
| 1/4 | oz | NUTMEG |
| 7 | oz | SHORTENING |
| 1 1/2 | lb | SUGAR |
| 12 | EGGS | |
| 3 3/4 | c | WATER |
| 1 | tb | VANILLA |
INSTRUCTIONS
1) CREAM SHORTENING AND SUGAR UNTIL FLUFFY 2)ADD EGGS BEAT AT MED UNTILL FLUFFY 3)AD WATER AND VANILLA 4) ADD THE DRY INGREDIENTS , ALTERNATING W/ THE REMAINING LIQUIDS, ABOUT 1/3 AT A TIME DONOT OVERMIX LET THE DOUGH REST 10 MIN 5) ROLL DOUGH 3/8 INCH THICK ON WELL FLOURED TABLE USE A DONUT CUTTER TO CUT THEM OUT FRY THEM 1 MIN ON EACH SIDE * NOTE * THIS DOUGH WILL SEEM LOOSE BUT ITS FINE AND THE DONUTS WILL SINK TO START WITH IN THE 350 DREGREE GREASE Recipe By : IBAKE4USMC File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Have you made God smile today?”