Recipe - Glazed Doughnuts

1 One half cup WATER; BOILING
3 One half cup WATER
3 ounce BUTTER PRINT SURE
12 EGGS SHELL
5 ounce MILK; DRY NONFAT L HEAT
5 pound FLOUR GEN PURPOSE 10LB
1 pound NUTS MIX SHELL #10
1 One half pound SUGAR; GRANULATED 10 LB
3 pound SUGAR; POWDER 2 LB
7 ounce SHORTENING; 3LB
4 ounce BAKING POWDER
1 tablespoon NUTMEG GROUND
1 tablespoon IMITATION VANILLA
1 tablespoon IMITATION VANILLA
1 teaspoon SALT TABLE 5LB
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 EGG; 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 1/3 OF FLOUR MIXTURE EACH TIME. BLEND AT LOW SPEED AFTER
EACH ADDITION. DO NOT OVERMIX. LET DOUGH REST 10 MINUTES.

6. ROLL DOUGH 3/8 INCH THICK ON WELLFLOURED BOARD; CUT WITH
DOUGHNUT CUTTER.

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

8. PREPARE One half VANILLA GLAZE OR VARIATIONS (RECIPE NO. D46).
KEEP GLAZE WARM; DIP ONE SIDE OF DOUGHNUTS INTO GLAZE, THEN INTO 1 LB (1
QT)
CHOPPED, UNSALTED NUTS. 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: D01807

SERVING SIZE: 1 EA

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.