Glazed nut doughnuts

Yield: 100 Servings

Measure Ingredient
3½ cup WATER
1½ cup WATER
3 ounces BUTTER PRINT SURE
12 EGGS SHELL
5 ounces MILK; DRY NON-FAT L HEAT
5 pounds FLOUR GEN PURPOSE 10LB
1 pounds NUTS MIX SHELL #10
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 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 ⅓ INCH THICK, CUT INTO STRIPS ½ INCH BY 4 INCHES AND FORM TWISTS.

7. FRY 1 MINUTE ON EACH SIDE OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.

8. PREPARE ½ 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, .

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