Name: Cinnamon Sugar Doughnuts
Ingredients: 3 3/4 c WATER; 12 EGGS SHELL; 5 oz MILK; DRY NON-FAT L HEAT; 5 lb FLOUR GEN PURPOSE 10LB; 1 1/2 lb SUGAR; GRANULATED 10 LB; 2 lb SUGAR; BROWN, 2 LB; 7 oz SHORTENING; 3LB; 4 oz BAKING POWDER; 1 tb NUTMEG GROUND; 5 tb CINNAMON GROUND 1 LB CN; 1 tb IMITATION VANILLA; 1 tb SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			100	Servings

INGREDIENTS

3 3/4	c	WATER
12		EGGS SHELL
5	oz	MILK; DRY NON-FAT L HEAT
5	lb	FLOUR GEN PURPOSE 10LB
1 1/2	lb	SUGAR; GRANULATED 10 LB
2	lb	SUGAR; BROWN, 2 LB
7	oz	SHORTENING; 3LB
4	oz	BAKING POWDER
1	tb	NUTMEG GROUND
5	tb	CINNAMON GROUND 1 LB CN
1	tb	IMITATION VANILLA
1	tb	SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  360 F. DEEP FAT
375 F. DEEP FAT
  :
1.  SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, AND NUTMEG.
SET ASIDE FOR USE IN STEP 5.
2.  PLACE SHORTENING AND SUGAR IN MIXER BOWL; CREAM AT MEDIUM SPEED
UNTIL LIGHT AND FLUFFY.
3.  ADD EGGS; BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY.
4.  COMBINE WATER AND VANILLA.  ADD TO CREAMED MIXTURE.
5.  ADD DRY INGREDIENTS TO CREAMED MIXTURE ALTERNATELY WITH LIQUIDS;
ADD ABOUT 1/3 OF FLOUR MIXTURE EACH TIME, BLEND AT LOW SPEED AFTER
EACH ADDITION.  DO NOT OVERMIX.  LET DOUGH REST 10 MINUTES.
6.  ROLL DOUGH 3/8 INCH THICK ON WELL-FLOURED BOARD; CUT WITH
DOUGHNUT CUTTER.
7.  FRY 1 MINUTE ON EACH SIDE OR UNTIL GOLDEN BROWN.  DRAIN ON
ABSORBENT PAPER.
8.  WHILE DOUGHNUTS ARE WARM, ROLL IN CINNAMON SUGAR FILLING (RECIPE
NO. D-42).
  :
NOTE:  1.  IN STEP 5, DOUGH MAY BE CHILLED 1 HOUR FOR EASE IN HANDLING.
NOTE:  2.  OMIT STEPS 6 AND 7 IF DOUGH MACHINE IS USED.
Recipe Number: D01804
SERVING SIZE: 1 EA
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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