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Receta Cinnamon Sugar Doughnuts

by Global Cookbook

Ingredientes

3 3/4 c. WATER 12 x Large eggs SHELL 5 ounce Lowfat milk, DRY NON-FAT L HEAT 5 lb FLOUR GEN PURPOSE 10LB 1 1/2 lb SUGAR, GRANULATED 10 LB 2 lb SUGAR, BROWN, 2 LB

7 ounce SHORTENING, 3LB 4 ounce BAKING Pwdr 1 Tbsp. NUTMEG Grnd 5 Tbsp. CINNAMON Grnd 1 LB CN 1 Tbsp. IMITATION VANILLA 1 Tbsp. SALT TABLE 5LB

Direcciones

1. TEMPERATURE: 360 F. DEEP FAT 375 F. DEEP FAT
2. SIFT TOGETHER FLOUR, BAKING Pwdr, Lowfat milk, SALT, AND NUTMEG. SET ASIDE FOR USE IN STEP 5.
3. PLACE SHORTENING AND SUGAR IN MIXER BOWL; CREAM AT MEDIUM SPEED Till LIGHT AND FLUFFY.
4. Add in Large eggs; BEAT AT MEDIUM SPEED Till LIGHT AND FLUFFY.
5. COMBINE WATER AND VANILLA. Add in TO CREAMED Mix.
6. Add in DRY INGREDIENTS TO CREAMED Mix ALTERNATELY WITH LIQUIDS; Add in ABOUT 1/3 OF FLOUR Mix EACH TIME, BLEND AT LOW SPEED AFTER EACH ADDITION. Don't OVERMIX. LET DOUGH REST 10 Min.
7. ROLL DOUGH 3/8 INCH THICK ON WELL-FLOURED BOARD; CUT WITH DOUGHNUT CUTTER.
8. FRY 1 MINUTE ON EACH SIDE Or possibly Till Golden. DRAIN ON ABSORBENT PAPER.
9. WHILE DOUGHNUTS ARE Hot, ROLL IN CINNAMON SUGAR FILLING (RECIPE NO. D-42).
10. NOTE:
11. IN STEP 5, DOUGH MAY BE CHILLED 1 HOUR FOR EASE IN HANDLING.
12. NOTE:
13. OMIT STEPS 6 AND 7 IF DOUGH MACHINE IS USED.
14. SERVING SIZE: 1 EA

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