| 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
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