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Raised Doughnuts
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 019 00
RAISED DOUGHNUTS
Yield 100
Portion 1 Doughnut
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
191 cal
26 g
4g
8g
11 mg
170 mg
13 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
3-3/4 oz
1/2 cup 1 tbsp
WATER,WARM
1-5/8 lbs
3 cup
SUGAR,GRANULATED
1 lbs
2-1/4 cup
SALT
1-1/2 oz
2-1/3 tbsp
SHORTENING
9 oz
1-1/4 cup
EGGS,WHOLE,FROZEN
8-5/8 oz
1 cup
WATER,COLD
1-1/4 lbs
2-3/8 cup
EXTRACT,VANILLA
1-3/8 oz
3 tbsp
3-7/8 lbs
3 qts 1 cup
FLOUR,WHEAT,BREAD
FLOUR,WHEAT,GENERAL PURPOSE
2-1/4 lbs
2 qts
1-3/4 oz
3/4 cup
MILK,NONFAT,DRY
NUTMEG,GROUND
1/4 oz
1 tbsp
Method
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand for 5 minutes; stir. Set aside
for use in Step 3.
2 Cream sugar, salt, and shortening in mixer bowl at medium speed.
3 Add eggs, yeast solution, water, and vanilla; mix at low speed until blended.
4 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 between 78 F. to 82 F.
5 FERMENT: Cover. Set in warm place (80 F.) for 1-1/2 hours or until double in bulk.
6 PUNCH: Divide into 3 pieces (3 lb 8 oz); shape each piece into a smooth ball; let rest 10 to 20 minutes.
7 MAKE-UP: Roll each piece to 1/2-inch thickness. Cut with floured 3 inch doughnut cutter.
8 PROOF: Place on floured sheet pan; let rise 30 minutes or until light.
9 FRY: Until golden brown on underside. Turn; fry on other side. Drain on absorbent paper.
10 When cool, roll in granulated sugar or sifted powdered sugar or in Cinnamon Sugar Filling, Recipe No. D 042 00, or dip in Vanilla
Glaze, Almond Glaze, or Rum Glaze, Recipe Nos. D 046 00, D 046 01, D 046 02. Place glazed doughnuts on racks to drain.



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Raised Doughnuts

Yield: 100 Portion: 1 Doughnut
Calories: 191 cal
Carbohydrates: 26 g
Protein: 4g
Fat: 8g
Cholesterol: 11 mg
Sodium: 170 mg
Calcium: 13 mg

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 3-3/4 oz 1/2 cup 1 tbsp
WATER,WARM 1-5/8 lbs 3 cup
SUGAR,GRANULATED 1 lbs 2-1/4 cup
SALT 1-1/2 oz 2-1/3 tbsp
SHORTENING 9 oz 1-1/4 cup
EGGS,WHOLE,FROZEN 8-5/8 oz 1 cup
WATER,COLD 1-1/4 lbs 2-3/8 cup
EXTRACT,VANILLA 1-3/8 oz 3 tbsp
FLOUR,WHEAT,BREAD 3-7/8 lbs 3 qts 1 cup
FLOUR,WHEAT,GENERAL PURPOSE 2-1/4 lbs 2 qts
MILK,NONFAT,DRY 1-3/4 oz 3/4 cup
NUTMEG,GROUND 1/4 oz 1 tbsp

Method:
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand for 5 minutes; stir. Set aside
for use in Step 3.
2 Cream sugar, salt, and shortening in mixer bowl at medium speed.
3 Add eggs, yeast solution, water, and vanilla; mix at low speed until blended.
4 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 between 78 F. to 82 F.
5 FERMENT: Cover. Set in warm place (80 F.) for 1-1/2 hours or until double in bulk.
6 PUNCH: Divide into 3 pieces (3 lb 8 oz); shape each piece into a smooth ball; let rest 10 to 20 minutes.
7 MAKE-UP: Roll each piece to 1/2-inch thickness. Cut with floured 3 inch doughnut cutter.
8 PROOF: Place on floured sheet pan; let rise 30 minutes or until light.
9 FRY: Until golden brown on underside. Turn; fry on other side. Drain on absorbent paper.
10 When cool, roll in granulated sugar or sifted powdered sugar or in Cinnamon Sugar Filling, Recipe No. D 042 00, or dip in Vanilla
Glaze, Almond Glaze, or Rum Glaze, Recipe Nos. D 046 00, D 046 01, D 046 02. Place glazed doughnuts on racks to drain.

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/raised_doughnuts.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence