Source: U.S. Department of Defence
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Glazed Nut Doughnuts
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 018 05
GLAZED NUT DOUGHNUTS
Yield 100
Portion 1 Doughnut
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
298 cal
47 g
5g
11 g
26 mg
208 mg
82 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
2-3/4 cup
VANILLA GLAZE
NUTS,UNSALTED,CHOPPED,COARSELY
1 lbs
3-1/8 cup
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.
Add dry ingredients to creamed mixture alternately with liquids; add about 1/3 flour mixture each time. Blend at low speed after
5
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.
8 Prepare Vanilla Glaze, Recipe No. D 046 00. Keep glaze warm; dip 1 side of doughnut into glaze, then into chopped, unsalted
nuts. Place on racks to drain.
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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| Yield: 100 | Portion: 1 Doughnut |
| Calories: | 298 cal |
| Carbohydrates: | 47 g |
| Protein: | 5g |
| Fat: | 11 g |
| Cholesterol: | 26 mg |
| Sodium: | 208 mg |
| Calcium: | 82 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 | |
| VANILLA GLAZE | 2-3/4 cup | ||
| NUTS,UNSALTED,CHOPPED,COARSELY | 1 lbs | 3-1/8 cup |
| 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. Add dry ingredients to creamed mixture alternately with liquids; add about 1/3 flour mixture each time. Blend at low speed after 5 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. 8 Prepare Vanilla Glaze, Recipe No. D 046 00. Keep glaze warm; dip 1 side of doughnut into glaze, then into chopped, unsalted nuts. Place on racks to drain. 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence