Chocolate Doughnuts


Photo: flickr user Migraine Chick
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Ingredients

1 cup WATER
12 EGGS SHELL
5 ounces MILK, DRY NON-FAT L HEAT
5 pounds FLOUR GEN PURPOSE 10LB
1 pound SUGAR, GRANULATED 10 LB
7 ounces SHORTENING, 3LB
4 ounces BAKING POWDER
1 tablespoon NUTMEG GROUND
1 tablespoon IMITATION VANILLA
1 tablespoon SALT TABLE 5LB
8 ounces COCOA NATURAL 1 LB

Preparation

1
TEMPERATURE: 360 F. DEEP FAT 375 F. DEEP FAT
2
SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, NUTMEG, AND COCOA. SET ASIDE FOR USE IN STEP 5.
3
PLACE SHORTENING AND SUGAR IN MIXER BOWL; CREAM AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY.
4
ADD EGGS; BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY.
5
COMBINE WATER AND VANILLA. ADD TO CREAMED MIXTURE.
6
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 OVER MIX. LET DOUGH REST 10 MINUTES.
7
ROLL DOUGH 3/8 INCH THICK ON WELL-FLOURED BOARD; CUT WITH DOUGHNUT CUTTER.
8
FRY 1 MINUTE ON EACH SIDE OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.
9
GLAZED OR COAT IF DESIRED.
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. Recipe Number:
14
SERVING SIZE: 1 EA

Tools

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Yield:

1.0 servings

Added:

Thursday, February 11, 2010 - 5:35pm

Creator:

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