* Exported from MasterCook *
Cake Doughnuts #1
Recipe By :© 2004 by Prentice-Hall, Inc.
Serving Size : 96 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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10 ounces of eggs (about 6 total)
20 ounces of granulated sugar
3 ounces of oil or melted shortening
52 ounces of all-purpose flour
3 ounces of baking powder
2 1/2 teaspoons of salt
2 teaspoons of ground nutmeg
1/4 teaspoon of ground ginger
1 tablespoon of grated orange peel
1 quart of milk
8 ounces of granulated sugar
Beat eggs until light.
Add 1 lb 4 oz sugar and melted shortening to eggs. Mix on medium speed about 10 minutes.
Combine dry ingredients.
Add dry ingredients and milk alternately to egg mixture. Mix to form a soft dough. Add more flour if dough is too soft to handle. chill.
Roll dough to 3/8-inch thickness on floured board or table. Cut with floured 2 1/2-inch doughnut cutter. Fry in deep fat for 3-4 minutes.
Sprinkle with 8 oz sugar when partially cool.
Yield: "8 dozen"
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Per Serving (excluding unknown items): 107 Calories; 2g Fat (13.9% calories from fat); 2g Protein; 21g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 158mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 4 oz nonfat dry milk and 1 qt water may be substituted for fluid milk. Mix dry milk with the dry ingredients. Increase shortening to 4 oz.
VARIATION:
Chocolate doughnuts. Substitute 2 oz cocoa for 2 oz flour.
Nutr. Assoc. : 3235 0 4267 0 0 0 0 0 0 0 0Also see Cake Doughnuts #2 Cake Doughnuts #3 |
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