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Add a photoRaciónes: 12
Ingredientes
- 1 1/2 c. WATER, BOILING
- 3 3/4 c. WATER
- 3 ounce BUTTER PRINT SURE
- 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
- 3 lb SUGAR, Pwdr 2 LB
- 7 ounce SHORTENING, 3LB
- 4 ounce BAKING Pwdr
- 1 Tbsp. NUTMEG Grnd
- 1 Tbsp. IMITATION VANILLA
- 1 Tbsp. IMITATION VANILLA
- 1 tsp SALT TABLE 5LB
- 1 Tbsp. SALT TABLE 5LB
Direcciones
- TEMPERATURE: 360 F. DEEP FAT 375 F. DEEP FAT
- 1. SIFT TOGETHER FLOUR, BAKING Pwdr, Lowfat milk, SALT, AND NUTMEG. SET ASIDE FOR USE IN STEP 5.
- 2. PLACE SHORTENING AND SUGAR IN MIXER BOWL, CREAM AT MEDIUM SPEED Till LIGHT AND FLUFFY.
- 3. Add in Large eggs; BEAT AT MEDIUM SPEED Till LIGHT AND FLUFFY.
- 4. COMBINE WATER AND VANILLA. Add in TO CREAMED Mix.
- 5. 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.
- 6. ROLL DOUGH 3/8 INCH THICK ON WELL-FLOURED BOARD; CUT WITH DOUGHNUT CUTTER.
- 7. FRY 1 MINUTE ON EACH SIDE Or possibly Till Golden. DRAIN ON ABSORBENT PAPER.
- 8. PREPARE 1 1/2 VANILLA GLAZE (RECIPE NO. D-46). KEEP GLAZE Hot; DIP ONE SIDE OF DOUGHNUT INTO GLAZE, THEN INTO PREPARED, SWEETENED FLAKED COCONUT. PLACE ON RACK TO DRAIN.
- 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. Recipe Number:
- SERVING SIZE: 1 EA
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 561g | |
| Recipe makes 12 servings | |
| Calories 1628 | |
| Calories from Fat 259 | 16% |
| Total Fat 29.36g | 37% |
| Saturated Fat 9.54g | 38% |
| Trans Fat 5.53g | |
| Cholesterol 224mg | 75% |
| Sodium 3484mg | 145% |
| Potassium 296mg | 8% |
| Total Carbs 315.82g | 84% |
| Dietary Fiber 5.2g | 17% |
| Sugars 171.89g | 115% |
| Protein 26.22g | 42% |
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