Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 5 pounds | All purpose FLOUR |
| 3½ ounce | BAKING POWDER |
| 3¼ ounce | POWDERED MILK |
| ⅔ ounce | SALT |
| ¼ ounce | NUTMEG |
| 7 ounces | SHORTENING |
| 1½ pounds | SUGAR |
| 12 \N | EGGS |
| 3¾ cup | WATER |
| 1 tablespoon | VANILLA |
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 ⅓ AT A TIME DONOT OVERMIX LET THE DOUGH REST 10 MIN 5) ROLL DOUGH ⅜ 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
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