Cake Doughnuts D.Breads and Sweet Doughs No.018
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|Yield: 100 Portions Each Portion: 2 Doughnuts|
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|Pan Size: Temp.: 350 'F. to 375 'F. Deep Fat|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 10LB | 2.50 Gal | 1. Sift together flour, baking |
|Baking Powder | 7OZ| 1.00 Cup | powder, milk, salt, & nutmeg. |
|Milk, Non Fat, Dry, | 7OZ| 1.33 Cup | Set aside for use in Step 5. |
|Milk Powder | | | |
|Salt | 1OZ| 2.00 Tbsp| |
|Nutmeg, Ground | 1OZ| 2.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 14OZ| 2.00 Cup | 2. Place shortening and sugar in |
|ed | | | mixer bowl; cream at medium |
|Sugar, Extra Fine Gr| 3LB | 6.75 Cup | speed until light and fluffy. |
|anulated | | | |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 2LB 8OZ| 1.25 Qrt | 3. Add eggs; beat at medium speed |
|Fresh | | | until light and fluffy. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | 3LB 12OZ| 7.50 Cup | 4. Combine water and vanilla. |
|Vanilla Extract | 1OZ| 2.00 Tbsp| 5. Add dry ingredients to creamed |
| | | | mixture alternately w/liquids; |
| | | | add 1/3 flour mixture each |
| | | | time.Blend at low speed. DON'T |
| | | | OVERMIX.Let dough rest 10 min. |
| | | | 6. Roll dough 3/8 inch thick on |
| | | | well-floured board; cut with |
| | | | doughnut cutter. |
| | | | 7. Fry 1 min. on each side or |
| | | | until golden brown. Drain on |
| | | | absorbent paper. |
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NOTE: 1. In Step 5, dough may be chilled 1 hour for ease in handling.
2. Omit Steps 6 and 7 if dough machine is used.
VARIATION
1. BUTTERSCOTCH GLAZED DOUGHNUTS: Follow Steps 1 thru 7.
Prepare 2 1/4 qt Brown Sugar Frosting (Recipe No. G-40).
Keep frosting warm; dip one side of doughnut into frosting.
Place on rack to drain.
2. CAKE DOUGHNUTS (DOUGHNUT MIX): Omit Steps 1 thru 7. Use
18 lb or 4-No. 10 cn canned Doughnut Mix. Prepare according
to instructions on container. 2 tsp ground nutmeg may be
blended in mix and 2 tsp vanilla may be added with the
liquid.
3. CHOCOCOLATE DOUGHNUTS: In Step 1 sift 1 lb (1 qt) cocoa with
dry ingredients. Follow Steps 2 thru 7. Glaze or coat if
desired.
4. CINNAMON SUGAR DOUGHNUTS: Follow Steps 1 thru 7. While
doughnuts are warm, roll in Cinnamon Sugar Filling.
(Recipe No. D-42).
5. CRULLERS: Follow Steps 1 thru 5. In Step 6, roll dough 1/3-
inch thick, cut into strips 1/2-inch by 4 inches and form
twists. Follow Step 7. Glaze or coat if desired.
6. GLAZED COCONUT DOUGHNUTS: follow Steps 1 thru 7 . Prepare
1 1/4 qt Vanilla Glaze (Recipe No. D-46). Keep glaze warm
and dip one side of doughnut into glaze, then into 2 lb
(3 qt) chopped, prepared, sweetened coconut. Place on
rack to drain.
7. GLAZED DOUGHNUTS: Follow Steps 1 thru 7. Prepare 2 1/2
qt Vanilla Glaze or Variations (Recipe No. D-46). Keep
glaze warm and dip doughnuts to cover. Place on rack to
drain.
8. GLAZED NUT DOUGHNUTS: Follow Steps 1 thru 7. Prepare
1 1/4 qt Vanilla Glaze (Recipe No. D-46). Keep glaze warm
and dip one side of doughnut into glaze, then into 2 lb (2
qt) chopped, unsalted nuts. Place on rack to drain.
9. SUGAR COATED DOUGHNUTS: Follow Steps 1 thru 7. While
doughnuts are warm, roll in 2 lb (4 1/2 cups) granulated
sugar or 2 lb (2 qt) sifted powdered sugar.