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Cake Donuts


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Bread Muffins Pastry

Ingredients:

  • 5 lb All purpose FLOUR
  • 3 1/2 oz BAKING POWDER
  • 3 1/4 oz POWDERED MILK
  • 2/3 oz SALT
  • 1/4 oz NUTMEG
  • 7 oz SHORTENING
  • 1 1/2 lb SUGAR
  • 12 EGGS
  • 3 3/4 c WATER
  • 1 tb VANILLA

Directions:

1) CREAM SHORTENING AND SUGAR UNTIL FLUFFY 2)ADD EGGS BEAT AT MED UNTILL FLUFFY 3)AD WATER AND VANILLA 4) ADD THE DRY INGREDIENTS , ALTERNATING W/ THE REMAINING LIQUIDS, ABOUT 1/3 AT A TIME DONOT OVERMIX LET THE DOUGH REST 10 MIN 5) ROLL DOUGH 3/8 INCH THICK ON WELL FLOURED TABLE USE A DONUT CUTTER TO CUT THEM OUT FRY THEM 1 MIN ON EACH SIDE * NOTE * THIS DOUGH WILL SEEM LOOSE BUT ITS FINE AND THE DONUTS WILL SINK TO START WITH IN THE 350 DREGREE GREASE
 
Recipe By : IBAKE4USMC
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip