Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 1 1/2 c. WATER, BOILING
- 3 1/2 c. WATER
- 3 ounce BUTTER PRINT SURE
- 12 x Large eggs SHELL
- 5 ounce Lowfat milk, DRY NON-FAT L HEAT
- 5 lb FLOUR GEN PURPOSE 10LB
- 1 lb NUTS MIX SHELL #10
- 1 1/2 lb SUGAR, GRANULATED 10 LB
- 3 lb SUGAR, Pwdr 2 LB
- 7 ounce SHORTENING, 3LB
- 4 ounce BAKING Pwdr
- 1 Tbsp. NUTMEG Grnd
- 1 Tbsp. IMITATION VANILLA
- 1 Tbsp. IMITATION VANILLA
- 1 tsp SALT TABLE 5LB
- 1 Tbsp. SALT TABLE 5LB
Инструкции
- TEMPERATURE: 360 F. DEEP FAT 375 F. DEEP FAT
- 1. SIFT TOGETHER FLOUR, BAKING Pwdr, Lowfat milk, SALT, AND NUTMEG. SET ASIDE FOR USE IN STEP 5.
- 2. PLACE SHORTENING AND SUGAR IN MIXER BOWL, CREAM AT MEDIUM SPEED Till LIGHT AND FLUFFY.
- 3. Add in EGG; BEAT AT MEDIUM SPEED Till LIGHT AND FLUFFY.
- 4. COMBINE WATER AND VANILLA. Add in TO CREAMED Mix.
- 5. Add in DRY INGREDIENTS TO CREAMED Mix ALTERNATELY WITH LIQUIDS; Add in ABOUT 1/3 OF FLOUR Mix EACH TIME. BLEND AT LOW SPEED AFTER EACH ADDITION. Don't OVERMIX. LET DOUGH REST 10 Min.
- 6. ROLL DOUGH 3/8 INCH THICK ON WELL-FLOURED BOARD; CUT WITH DOUGHNUT CUTTER.
- 7. FRY 1 MINUTE ON EACH SIDE Or possibly Till Golden. DRAIN ON ABSORBENT PAPER.
- 8. PREPARE 1/2 VANILLA GLAZE Or possibly VARIATIONS (RECIPE NO. D-46). KEEP GLAZE Hot; DIP ONE SIDE OF DOUGHNUTS INTO GLAZE, THEN INTO 1 LB (1 Quart) Minced, 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:
- SERVING SIZE: 1 EA
