Glazed coconut doughnuts

Yield: 100 Servings

Measure Ingredient
1½ cup WATER; BOILING
3¾ cup WATER
3 ounces BUTTER PRINT SURE
12 EGGS SHELL
5 ounces MILK; DRY NON-FAT L HEAT
5 pounds FLOUR GEN PURPOSE 10LB
1½ pounds SUGAR; GRANULATED 10 LB
3 pounds SUGAR; POWDER 2 LB
7 ounces SHORTENING; 3LB
4 ounces BAKING POWDER
1 tablespoon NUTMEG GROUND
1 tablespoon IMITATION VANILLA
1 tablespoon IMITATION VANILLA
1 teaspoon SALT TABLE 5LB
1 tablespoon SALT TABLE 5LB

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 ⅓ OF FLOUR MIXTURE EACH TIME. BLEND AT LOW SPEED AFTER EACH ADDITION. DO NOT OVERMIX. LET DOUGH REST 10 MINUTES.

6. ROLL DOUGH ⅜ 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 1½ VANILLA GLAZE (RECIPE NO. D-46). KEEP GLAZE WARM; DIP ONE SIDE OF DOUGHNUT INTO GLAZE, THEN INTO PREPARED, SWEETENED FLAKED COCONUT. PLACE ON RACK 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: D01806

SERVING SIZE: 1 EA

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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