Glazed Nut Doughnuts

100 Servings

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Glazed Nut Doughnuts Ingredients

1 1/2 c WATER; BOILING	3 lb SUGAR; POWDER 2 LB
7 1/2 c WATER	7/8 lb SHORTENING; 3LB
3/16 lb BUTTER PRINT SURE	7/16 lb BAKING POWDER
2 Dozen EGGS SHELL	1/3 ct NUTMEG GROUND
1/8 cn MILK; DRY NON-FAT L HEAT	Bottle IMITATION VANILLA
10 lb FLOUR GEN PURPOSE 10LB	1/16 Bottle IMITATION VANILLA
2 cn NUTS MIX SHELL #10	lb SALT TABLE 5LB
3 lb SUGAR; GRANULATED 10 LB	1/16 lb SALT TABLE 5LB

Instructions for Glazed Nut Doughnuts

TEMPERATURE: 350 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. 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. 8. PREPARE 1 1/4 QT VANILLA GLAZE (RECIPE NO. D-46). KEEP GLAZE WARM; DIP ONE SIDE OF DOUGHNUT INTO GLAZE, THEN INTO CHOPPED, UNSALTED Recipe Number: D01808 SERVING SIZE: 2 DOUGHNUT From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized