Recipe#61

Servings: Yield: 100 Portions
Portions: 2 Doughnuts each
Pan Size:
Temperature: 360 to 375 degrees F. Deep Fat

INGREDIENTS

4 qt. (4 lb) flour, wheat, bread, sifted
6 3/4 qts (6 lb) flour, wheat, pastry, sifted
1 cup (7 oz) baking powder
1 1/3 cups (6 1/2 oz) milk, nonfat, dry
2 tbsp. (1 1/3 oz) salt
2 tbsp. nutmeg, ground
2 cups (14 oz) shortening
6 3/4 cups (3 lb) sugar, granulated
1 1/4 qt. (24 eggs) eggs, whole
7 1/2 cups 3 lb 12 oz) water
2 tbsp. (1 oz) vanilla

GLAZE:
6 qt. (6 lb) sugar, powdered, sifted
12 tbsp. (6 oz) butter or margarine, softened
1 1/2 tsp. salt
3 cups water, boiling, variable
2 tbsp. vanilla

INSTRUCTIONS

Mix and sift flours, baking powder, nonfat dry milk, salt and nutmeg together.

Cream shortening and sugar together until well blended. Add eggs; beat until light and fluffy.

Combine water and vanilla. Add dry ingredients to creamed mixture alternately with liquids; add about 1/3 of the flour mixture each time. Blend after each addition. DO NOT OVERMIX. Let dough rest 10 minutes.

Roll dough 3/8-inch thick on well floured board; cut with doughnut cutter.

Fry 1 minute on each side or until golden brown. Drain on absorbent paper.

NOTE: 2 qt. other types of milk may be substituted for nonfat dry milk and water. Dough may be chilled 1 hour for ease of handling. 1 lb. bread flour may be used for rolling doughnuts on a floured surface. If doughnut machine is used then you don't have to roll out the dough and fry.

GLAZE:
Combine frosting ingredients and mix until smooth. Keep glaze warm and dip doughnuts to cover.

GLAZE NOTE: You can use other glazes, just double the amount of each recipe. Examples are Almond Glaze, Banana Glaze, Black Walnut Glaze, Brandy Glaze, Cherry Glaze, Lemon Glaze, Lemon Glaze (Natural), Maple Glaze, Orange Glaze, Orange Glaze (Natural), Pineapple Glaze, and Rum Glaze.