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Cake Doughnuts


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Ingredients:

  • 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

Directions:

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 Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.