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Cake Doughnuts (Homemade)
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 018 00
CAKE DOUGHNUTS (HOMEMADE)
Yield 100
Portion 1 Doughnut
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
186 cal
26 g
3g
7g
24 mg
197 mg
78 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
5-1/2 lbs
1 gal 1 qts
BAKING POWDER
3-7/8 oz
1/2 cup
MILK,NONFAT,DRY
1-5/8 oz
1/2 cup 2-2/3 tbsp
SALT
5/8 oz
1 tbsp
NUTMEG,GROUND
1/4 oz
1 tbsp
7-1/4 oz
1 cup
SHORTENING
SUGAR,GRANULATED
1-1/2 lbs
3-3/8 cup
EGGS,WHOLE,FROZEN
1-1/4 lbs
2-1/4 cup
WATER
2 lbs
3-3/4 cup
EXTRACT,VANILLA
1/2 oz
1 tbsp
Method
1
Sift together flour, baking powder, milk, salt, and nutmeg. Set aside for use in Step 5.
2
Place shortening and sugar in mixer bowl; cream at medium speed until light and fluffy.
3
Add eggs; beat at medium speed until light and fluffy.
4
Combine water and vanilla. Add to creamed mixture.
5
Add dry ingredients to creamed mixture alternately with liquids; add about 1/3 flour mixture each time. Blend at low speed after
each addition. DO NOT OVERMIX. Let dough rest 10 minutes.
6 Roll dough 3/8-inch thick on well-floured board; cut with doughnut cutter.
7 Fry 1 minute on each side or until golden brown. Drain on absorbent paper.
Notes
1 In Step 5, dough may be chilled 1 hour for ease in handling.
2 Omit Steps 6 and 7 if dough machine is used.



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Cake Doughnuts (Homemade)

Yield: 100 Portion: 1 Doughnut
Calories: 186 cal
Carbohydrates: 26 g
Protein: 3g
Fat: 7g
Cholesterol: 24 mg
Sodium: 197 mg
Calcium: 78 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 5-1/2 lbs 1 gal 1 qts
BAKING POWDER 3-7/8 oz 1/2 cup
MILK,NONFAT,DRY 1-5/8 oz 1/2 cup 2-2/3 tbsp
SALT 5/8 oz 1 tbsp
NUTMEG,GROUND 1/4 oz 1 tbsp
SHORTENING 7-1/4 oz 1 cup
SUGAR,GRANULATED 1-1/2 lbs 3-3/8 cup
EGGS,WHOLE,FROZEN 1-1/4 lbs 2-1/4 cup
WATER 2 lbs 3-3/4 cup
EXTRACT,VANILLA 1/2 oz 1 tbsp

Method:
1
Sift together flour, baking powder, milk, salt, and nutmeg. Set aside for use in Step 5.
2
Place shortening and sugar in mixer bowl; cream at medium speed until light and fluffy.
3
Add eggs; beat at medium speed until light and fluffy.
4
Combine water and vanilla. Add to creamed mixture.
5
Add dry ingredients to creamed mixture alternately with liquids; add about 1/3 flour mixture each time. Blend at low speed after
each addition. DO NOT OVERMIX. Let dough rest 10 minutes.
6 Roll dough 3/8-inch thick on well-floured board; cut with doughnut cutter.
7 Fry 1 minute on each side or until golden brown. Drain on absorbent paper.
Notes
1 In Step 5, dough may be chilled 1 hour for ease in handling.
2 Omit Steps 6 and 7 if dough machine is used.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/cake_doughnuts_homemade.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence