Raised Crullers

Photo: flickr user Ian Sane

Ingredients

quart WATER, WARM

cup WATER, COLD

5 EGGS SHELL

ounce MILK, DRY NON-FAT L HEAT

pound FLOUR GEN PURPOSE 10LB

2 pounds FLOUR GEN PURPOSE 10LB

15 ounces SUGAR, GRANULATED 10 LB

1 pound SUGAR, POWDER 2 LB

9 ounces SHORTENING, 3LB

ounce NUTMEG GROUND

ounce IMITATION VANILLA

3 ounces YEAST BAKER 2 LB

ounce SALT TABLE 5LB

Preparation

TEMPERATURE: 375 F. DEEP FAT

SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F. MIX WELL. LET STAND 5 MINUTES; STIR. SET ASIDE FOR USE IN STEP 3.

CREAM SUGAR, SALT, AND SHORTENING IN MIXER BOWL AT MEDIUM SPEED.

ADD EGGS, YEAST SOLUTION, WATER, AND VANILLA; MIX AT LOW SPEED UNTIL BLENDED.

SIFT TOGETHER FLOURS, MILK, AND NUTMEG; ADD TO MIXTURE. USING DOUGH HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR MIXTURE IS INCORPORATED INTO LIQUID. CONTINUE MIXING AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78 B. TO 82 F.

PROOF: SET IN WARM PLACE (80 F.) 1 1/2 HOURS OR UNTIL DOUBLE IN BULK.

PUNCH: DIVIDE INTO 3 TO 4 LB PIECES; SHAPE EACH PIECE INTO A SMOOTH BALL; LET REST 10 TO 20 MINUTES.

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.

PLACE ON FLOURED SHEET PAN; LET RISE 30 MINUTES OR UNTIL LIGHT.

FRY: UNTIL GOLDEN BROWN ON UNDERSIDE. TURN AND FRY ON OTHER SIDE. DRAIN ON ABSORBENT PAPER.

WHEN COOL, ROLL IN 1 LB (2 1/4 CUPS) GRANULATED SUGAR OR 1 LB (1 QT) SIFTED POWDERED SUGAR OR IN 1/2 RECIPE CINNAMON SUGAR FILLING

(RECIPE NO. D-42), OR DIP IN VANILLA GLAZE OR VARIATIONS RECIPE NO. D-46). PLACE GLAZED DOUGHNUTS ON RACKS TO DRAIN.

SERVING SIZE: 1 EA