Glazed Nut Doughnuts
INGREDIENTS:
3 1/2 c WATER
1 1/2 c WATER
3 oz BUTTER PRINT SURE
12 EGGS SHELL
5 oz 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; POWDER 2 LB
7 oz SHORTENING; 3LB
4 oz BAKING POWDER
1 tb NUTMEG GROUND
1 tb IMITATION VANILLA
1 tb IMITATION VANILLA
1 tb SALT TABLE 5LB
3 1/2 c WATER
1 1/2 c WATER
3 oz BUTTER PRINT SURE
12 EGGS SHELL
5 oz 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; POWDER 2 LB
7 oz SHORTENING; 3LB
4 oz BAKING POWDER
1 tb NUTMEG GROUND
1 tb IMITATION VANILLA
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 1/3 INCH THICK, CUT INTO STRIPS 1/2 INCH BY 4 INCHES AND FORM TWISTS.
7. FRY 1 MINUTE ON EACH SIDE OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.
8. PREPARE 1/2 RECIPE VANILLA GLAZE (RECIPE NO. D-46). 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
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 1/2 INCH BY 4 INCHES AND FORM TWISTS.
7. FRY 1 MINUTE ON EACH SIDE OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.
8. PREPARE 1/2 RECIPE VANILLA GLAZE (RECIPE NO. D-46). 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