Yield: 100 portions:
Each Portion: 1 donut
Temperature: 375F Deep Fat
| Ingredients | Percent | Weights | Measure |
| Yeast, active, dry | 1.78 | 3 ounces | 9 tablespoons |
| Water, warm (105°F. to 110°F.) | 14.22 | 1 lb 8 ounces | 3/4 cup |
| Sugar, granulated | 8.89 | 15 ounces | 2-1/4 cups |
| Salt | .89 | 1-1/2 ounces | 2-1/3 tablespoons |
| Shortening | 5.33 | 9 ounces | 1-1/4 cups |
| Eggs, whole | 4.74 | 8 ounces | 1 cup (5 eggs) |
| Water, cold | 11.26 | 1 lb 3 ounces | 2-1/3 cups |
| Vanilla | .89 | 1-1/2 ounces | 3 tablespoons |
| Flour, wheat, bread, sifted | 30.81 | 3 lb 4 ounces | 3-1/4 quarts |
| Flour, wheat, general purpose, sifted | 18.96 | 2 lb | 2 quarts |
| Milk, nonfat, dry | 2.08 | 3-1/2 ounces | 3/4 cup |
| Nutmeg, ground | .15 | 1/4 ounce | 1 tablespoon |
- Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110°F. Mix well. Let stand 5 minutes; stir. Set aside for use in Step 3.
- Cream sugar, salt, and shortening in mixer bowl at medium speed.
- Add eggs, yeast solution, water, and vanilla; mix at low speed until blended.
- Sift together flours, milk, and nutmeg; add to mixture. Using dough hook, mix at low speed 1 minuteor until all flour mixture is incorporated into liquid. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should be 78°F. to 82°F.METHOD FOR HANDLING MIXED DOUGH
- FERMENT: Cover. Set in warm place (80°F.) 1-1/2 hours or until double in bulk.
- PUNCH: Divide into 3 (3 lb 8 ounces) pieces; shape each piece into a smooth ball; let rest 10 to 20 minutes.
- MAKE-UP: Roll each piece to 1/2 inch thickness, about 16 inches square. Cut with floured 3 inch doughnut cutter.
- PROOF: Place on floured sheet pan; let rise 30 minutes or until light.
- FRY: Until golden brown on underside. Turn; fry on other side. Drain on absorbent paper.
- When cool, roll in 1 lb (2-1/4 cups) granulated sugar or 1 lb (1 quart) sifted powdered sugar or in 1/2 recipe Cinnamon Sugar Filling, or dip in 1 recipe Vanilla Glaze or Variations. Place on racks to drain.
NOTE:
- If butter or margarine is too soft, a mass will form and mixture will not be crumbly.
VARIATION:
- BEIGNETS (NEW ORLEANS DOUGHNUTS): Prepare 1-1/4 recipes of basic recipe. Follow
Steps 1 through 3. In Step 4, omit nutmeg. Follow Step 5. In Step 6, divide dough into 4
(3 lb 4 ounce) pieces. In Step 7, roll each piece into a rectangular sheet, about 18 inches wide, 29 inches long, and 1/8 inch thick. Cut 6 by 9. Omit Step 8. Follow Step 9. In Step 10, sprinkle with 1 lb 4 oz (1-1/4 quart) sifted powdered sugar.
EACH PORTION: 2 Beignets. - RAISED DOUGHNUTS (SWEET DOUGH MIX): Omit all ingredients. Use 9 lb (2-No. 10 can)
Sweet Dough Mix, 3 ounces (9 tablespoons) active dry yeast, 2 teaspoons ground nutmeg, 2 teaspoons vanilla and 1-1/2 quarts water. Prepare doughnuts according to directions on container. Follow Step 10. - LONGJOHNS: Follow Steps 1 through 6. In Step 7, roll each piece into rectangular strips, 5 inches wide, 50 inches long, and 1/2 inch thick; cut into strips 1 inch wide. Follow Steps 8 through 10.
- CRULLERS: Follow Steps 1 through 6. In Step 7, roll each piece into rectangular strips, 8 inches wide, 28 to 30 inches long, and 1/2 inch thick. Cut into strips 1/2 inch wide; fold in half, seal end, and twist into spiral shape. Follow Steps 8 through 10.