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

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.

D01800

SERVING SIZE: 1 EA

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