Servings: 100 Portions
Portions: 2 Donuts each
Temperature: 360 to 375 degrees F. Deep Fat
4 quart (4 lb) flour, wheat, bread, sifted
6 3/4 quarts (6 lb) flour, wheat, pastry, sifted
1 cup (7 oz) baking powder
1 1/3 cups (6-1/2 oz) milk, nonfat, dry
2 tablespoon (1 1/3 oz) salt
2 tablespoon nutmeg, ground
2 cups (14 oz) shortening
6 3/4 cups (3 lb) sugar, granulated
1-1/4 quart (24 eggs) eggs, whole
7 1/2 cups 3 lb 12 oz) water
2 tablespoon (1 oz) vanilla
FROSTING:
2 quart (3 lb) sugar, brown
3/4 cup (6 oz) butter or margarine
2 cups water
7 tablespoon (2 oz) milk, nonfat, dry
2-1/2 quart (2-1/2 lb) sugar, powdered, sifted
2 tablespoon vanilla
Mix and sift flours, baking powder, nonfat dry milk, salt and nutmeg together.
Cream shortening and sugar together until well blended. Add eggs; beat until light and fluffy.
Combine water and vanilla. Add dry ingredients to creamed mixture alternately with liquids; add about 1/3 of the flour mixture each time. Blend after each addition. DO NOT OVERMIX. Let dough rest 10 minutes.
Roll dough 3/8-inch thick on well floured board; cut with doughnut cutter.
Fry 1 minute on each side or until golden brown. Drain on absorbent paper.
NOTE:
2 quart other types of milk may be substituted for nonfat dry milk and water. Dough may be chilled 1 hour for ease of handling. 1 lb. bread flour may be used for rolling donuts on a floured surface. If doughnut machine is used then you don’t have to roll out the dough and fry.
FROSTING:
Combine brown sugar, butter or margarine and water. Heat to boiling; cook 1 minute. Remove from heat; pour into a mixer bowl.
Sift together nonfat dry milk and sugar; add slowly to butter sugar mixture while beating at low speed. Add vanilla; mix on medium speed 5 minutes or until smooth and or spreading consistency. Keep frosting warm and dip top side of doughnut into frosting.
FROSTING NOTE:
2 1/3 cups other types of milk may be substituted for water and nonfat dry milk.