| 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 | lb | SUGAR; GRANULATED 10 LB |
| 1 1/2 | lb | SUGAR; GRANULATED 10 LB |
| 7 | oz | SHORTENING; 3LB |
| 4 | oz | BAKING POWDER |
| 1 | tb | NUTMEG GROUND |
| 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 GRANULATED SUGAR OR 1 LB (1 QT) SIFTED POWDERED SUGAR. : 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: D01801 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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