| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
WATER; BOILING |
| 7 1/2 |
c |
WATER |
| 3/16 |
lb |
BUTTER PRINT SURE |
| 2 |
|
Dozen EGGS SHELL |
| 1/8 |
cn |
MILK; DRY NON-FAT L HEAT |
| 10 |
lb |
FLOUR GEN PURPOSE 10LB |
| 2 |
cn |
NUTS MIX SHELL #10 |
| 3 |
lb |
SUGAR; GRANULATED 10 LB |
| 3 |
lb |
SUGAR; POWDER 2 LB |
| 7/8 |
lb |
SHORTENING; 3LB |
| 7/16 |
lb |
BAKING POWDER |
| 1/3 |
ct |
NUTMEG GROUND |
|
|
Bottle IMITATION VANILLA |
| 1/16 |
|
Bottle IMITATION VANILLA |
|
lb |
SALT TABLE 5LB |
| 1/16 |
lb |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 350 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.
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. PREPARE 1 1/4 QT VANILLA GLAZE (RECIPE NO. D-46). KEEP GLAZE
WARM; DIP ONE SIDE OF DOUGHNUT INTO GLAZE, THEN INTO CHOPPED, UNSALTED
Recipe Number: D01808
SERVING SIZE: 2 DOUGHNUT
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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