| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
WATER |
| 1 1/2 |
c |
WATER |
| 3 |
oz |
BUTTER PRINT SURE |
| 12 |
|
EGGS SHELL |
| 5 |
oz |
MILK; DRY NON-FAT L HEAT |
| 5 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 |
lb |
NUTS MIX SHELL #10 |
| 1 1/2 |
lb |
SUGAR; GRANULATED 10 LB |
| 3 |
lb |
SUGAR; POWDER 2 LB |
| 7 |
oz |
SHORTENING; 3LB |
| 4 |
oz |
BAKING POWDER |
| 1 |
tb |
NUTMEG GROUND |
| 1 |
tb |
IMITATION VANILLA |
| 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 1/3 INCH THICK, CUT INTO STRIPS 1/2 INCH BY 4 INCHES
AND FORM TWISTS.
7. FRY 1 MINUTE ON EACH SIDE OR UNTIL GOLDEN BROWN. DRAIN ON
ABSORBENT PAPER.
8. PREPARE 1/2 RECIPE VANILLA GLAZE (RECIPE NO. D-46). KEEP GLAZE WARM;
DIP ONE SIDE OF DOUGHNUT INTO GLAZE, THEN INTO 1 LB (1 QT) CHOPPED,
UNSALTED
NUT. PLACE ON RACKS TO DRAIN.
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: D01805
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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