Recipe - Glazed Nut Doughnuts

3 One half cup WATER
1 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 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 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 1/3 INCH THICK, CUT INTO STRIPS One half INCH BY 4 INCHES
AND FORM TWISTS.

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

8. PREPARE One half RECIPE VANILLA GLAZE (RECIPE NO. D46). 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, http://www.erols.com/hosey.