3 3/4 c WATER
12 EGGS SHELL
5 oz MILK; DRY NON-FAT L HEAT
5 lb FLOUR GEN PURPOSE 10LB
1 1/2 lb SUGAR; GRANULATED 10 LB
7 oz SHORTENING; 3LB
4 oz BAKING POWDER
1 tb NUTMEG GROUND
1 tb IMITATION VANILLA
1 tb 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 3/8 INCH THICK ON WELL-FLOURED BOARD; CUT WITH
DOUGHNUT CUTTER.
7. FRY 1 MINUTE ON EACH SIDE OR UNTIL GOLDEN BROWN. DRAIN ON
ABSORBENT PAPER.
:
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: D01800
SERVING SIZE: 1 EA
From the Army
Yields
100 Servings