Recipe#67

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

INGREDIENTS

1 cup plus 2 tbsp. (6 oz) yeast, active, dry
1 1/2 qt. (3 lb) water, warm (105 to 110 degrees F.)
4 1/4 cups (1 lb 14 oz) sugar, granulated
4 1/2 tbsp. (3 oz) salt
2 1/2 cups (1 lb 2 oz) shortening
2 cups (10 eggs) eggs, whole
4 3/4 cups (2 lb 6 oz) water, cold
6 tbsp. (3 oz) vanilla
6 1/2 qt. (6 lb 8 oz) flour, wheat, bread, sifted
4 qt. (4 lb) flour, wheat, general purpose, sifted
1 1/2 cups (7 oz) milk, nonfat, dry
2 tbsp. (1/2 oz) nutmeg, ground

INSTRUCTIONS

Sprinkle yeast on top of 1 1/2 qt. warm water. DO NOT USE TEMPERATURES ABOVE 110 DEGREES F. Mix well. Let stand 5 minutes; stir.

Cream sugar, salt, and shortening together in mixer bowl. Blend in eggs, yeast mixture, cold water, and vanilla.

Sift dry ingredients together and add to mixture. Use dough hook and mix at low speed 1 minute or until all flour is incorporated into liquid. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should range between 78 to 82 degrees F.

1. PROOF: Set in warm place (80 degrees F.) 1 1/2 hours or until double in bulk.
2. PUNCH: Divide into 3 to 4-lb pieces; round up; let rest 10 to 20 minutes.
3. MAKE UP: Roll each piece into rectangular strip 1/2 inch thick, 5 inches wide, and 50 inches long, cut into strips 1 inch wide.
4. Place on floured sheet pan; let rise 30 minutes or until light.
5. FRY: Until golden brown on underside. Turn and fry on the other side. Drain.
6. FINISH: As desired.

NOTE: In step 6, roll in 2 1/4 qt (2 lb) granulated sugar or 2 qt. (2 lb) sifted powdered sugar or in Cinnamon Sugar Filling or dip in Flowing Icing or Vanilla Glaze.