Recipe - Raised Crullers

1 One half qt WATER; WARM
4 Three fourths cup WATER; COLD
5 EGGS SHELL
3 One half ounce MILK; DRY NONFAT L HEAT
3 One fourth pound FLOUR GEN PURPOSE 10LB
2 pound FLOUR GEN PURPOSE 10LB
15 ounce SUGAR; GRANULATED 10 LB
1 pound SUGAR; POWDER 2 LB
9 ounce SHORTENING; 3LB
One fourth ounce NUTMEG GROUND
1 One half ounce IMITATION VANILLA
3 ounce YEAST BAKER 2 LB
1 One half ounce SALT TABLE 5LB

TEMPERATURE: 375 F. DEEP FAT
:

1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F.
MIX WELL. LET STAND 5 MINUTES; STIR. SET ASIDE FOR USE IN STEP 3.

2. CREAM SUGAR, SALT, AND SHORTENING IN MIXER BOWL AT MEDIUM SPEED.

3. ADD EGGS, YEAST SOLUTION, WATER, AND VANILLA; MIX AT LOW SPEED
UNTIL BLENDED.

4. SIFT TOGETHER FLOURS, MILK, AND NUTMEG; ADD TO MIXTURE. USING
DOUGH HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR MIXTURE
IS INCORPORATED INTO LIQUID. CONTINUE MIXING AT MEDIUM SPEED 10
MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE
SHOULD BE 78 B. TO 82 F.

5. PROOF: SET IN WARM PLACE (80 F.) 1 One half HOURS OR UNTIL DOUBLE
IN BULK.

6. PUNCH: DIVIDE INTO 3 TO 4 LB PIECES; SHAPE EACH PIECE INTO A
SMOOTH BALL; LET REST 10 TO 20 MINUTES.

7. ROLL EACH PIECE INTO RECTANGULAR STRIPS, 8 INCHES WIDE, 28
TO 30 INCHES LONG, AND One half INCH THICK. CUT INTO STRIPS One half INCH
WIDE; FOLD IN HALF, SEAL END, AND TWIST INTO SPIRAL SHAPE.

8. PLACE ON FLOURED SHEET PAN; LET RISE 30 MINUTES OR UNTIL
LIGHT.

9. FRY: UNTIL GOLDEN BROWN ON UNDERSIDE. TURN AND FRY ON OTHER
SIDE. DRAIN ON ABSORBENT PAPER.

10. WHEN COOL, ROLL IN 1 LB (2 One fourth CUPS) GRANULATED SUGAR OR 1 LB (1 QT)
SIFTED POWDERED SUGAR OR IN One half RECIPE CINNAMON SUGAR FILLING (RECIPE NO.
D42), OR DIP IN VANILLA GLAZE OR VARIATIONS RECIPE NO. D46). PLACE
GLAZED DOUGHNUTS ON RACKS TO DRAIN.

Recipe Number: D01904

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.