Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3½ cup | WATER |
| 1½ cup | WATER |
| 3 ounces | BUTTER PRINT SURE |
| 12 \N | 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, .