Raised Doughnuts D.Breads and Sweet Doughs No.019
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|Yield: 100 Portions Each Portion: 2 Doughnuts|
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|Pan Size: Temp.: 375 'F. Deep Fat|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Yeast, Active, Dry | 6OZ| 1.13 Cup | 1. Sprinkle yeast over water. DO |
|Warm Water | 3LB | 1.50 Qrt | NOT USE TEMPERATURES ABOVE 110 |
| | | | Mix well. Let stand 5 minutes; |
| | | | stir. Set aside for use in |
| | | | Step 3. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 1LB 14OZ| 4.50 Cup | 2. Cream sugar, salt, and |
|anulated | | | shortening in mixer bowl at |
|Salt | 3OZ| 4.67 Tbsp| medium speed. |
|Shortening, Emulsifi| 1LB 2OZ| 2.50 Cup | |
|ed | | | |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 1LB | 2.00 Cup | 3. Add eggs, yeast solution, |
|Fresh | | | water, and vanilla; mix at low |
|Cold Water | 2LB 6OZ| 4.75 Cup | speed until blended. |
|Vanilla Extract | 3OZ| 6.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Flour, Bread | 6LB 8OZ| 6.50 Qrt | 4. Sift together flours, milk, & |
|Flour, All Purpose | 4LB | 1.00 Gal | nutmeg; add to mixture. Using |
|Milk, Non Fat, Dry, | 7OZ| 1.50 Cup | dough hook, mix at low speed 1 |
|Milk Powder | | | min or till all flour mixture |
|Nutmeg, Ground | 1OZ| 2.00 Tbsp| is incorporated into liquid. |
| | | | 5. Continue mixing at med. speed |
| | | | 10 min or till dough is smooth |
| | | | and elastic. Dough temperature |
| | | | should be 78 'F. to 82 'F. |
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VARIATION
1. BEIGNETS (NEW ORLEANS DOUGHNUTS): Follow Steps 1 thru 3.
In Step 4, omit nutmeg. Follow Step 5. In Step 6, divide
dough into 3-lb pieces. In Step 7, roll each piece into a
rectangular sheet, about 18 inches wide, 26 inches long,
and 1/8 inch thick. cont'd see variation 2.
2. Cut 6 by 8. Omit Step 8. Follow Step 9. In Step 10, sprinkle
with 2 lb (2 qt) sifted powdered sugar. EACH PORTION:
3 Beignets.
3. BISMARCKS (FILLED DOUGHNUTS): Follow Steps 1 thru 3. In Step
4, omit nutmeg. Follow Steps 5 and 6. In Step 7, cut a small
slit in side of each. Use 2 lb 12 oz (1 1/4-No. 2 1/2 cn or
1 1/3-2 lb jar) jelly; fill each slit with one tsp jelly.
cont'd. see variation 4.
4. Dip in Vanilla Glaze (Recipe No. D-46), or roll in 2 lb
(4 1/2 cups granulated sugar.
5. LONGJOHNS: Follow Steps 1 thru 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 thru 10.
6. RAISED CRULLERS: Follow Steps 1 thru 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 thru 10.
7. RAISED DOUGHNUTS (SWEET DOUGH MIX): Omit all ingredients.
Use 18 lb or 4-No. 10 cn Sweet Dough Mix and 6 oz (1 1/8
cups) active dry yeast. Prepare doughnuts according to
directions on container. Follow Step 10.