Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2¼ pounds | SUGAR; GRANULATED 10 LB |
| 3 ounces | YEAST BAKER 2 LB |
9 lb -
TEMPERATURE: 375 F. DEEP FAT
:
1. USE CANNED SWEET DOUGH MIX AND ACTIVE DRY YEAST. PREPARE DOUGHNUTS ACCORDING TO DIRECTIONS ON CONTAINER.
2. WHEN COOL, ROLL IN 1 LB (2¼ CUPS) GRANULATED SUGAR OR 1 LB (1 QT) SIFTED POWDERED SUGAR OR IN CINNAMON SUGAR FILLING (RECIPE NO. D-42), OR DIP IN ½ VANILLA GLAZE OR VARIATIONS (RECIPE NO. D-46). PLACE GLAZED DOUGHNUTS ON RACKS IN DRAIN.
Recipe Number: D01902
SERVING SIZE: 1 EA
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .