MMMMM--------------Meal-Master Recipe by www.cuisine.at-----------------

      Title: Glazed Nut Doughnuts
 Categories:
      Yield: 100 Servings

  3 1/2 c  WATER
  1 1/2 c  WATER
      3 oz BUTTER PRINT SURE
     12    EGGS SHELL
      5 oz MILK; DRY NON-FAT L HEAT
      5 lb FLOUR GEN PURPOSE 10LB
      1 lb NUTS MIX SHELL #10
  1 1/2 lb SUGAR; GRANULATED 10 LB
      3 lb SUGAR; POWDER 2 LB
      7 oz SHORTENING; 3LB
      4 oz BAKING POWDER
      1 tb NUTMEG GROUND
      1 tb IMITATION VANILLA
      1 tb IMITATION VANILLA
      1 tb SALT TABLE 5LB

  TEMPERATURE:  360 F. DEEP FAT
  375 F. DEEP FAT
  :

  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 OF FLOUR MIXTURE EACH TIME.  BLEND AT LOW SPEED AFTER
  EACH ADDITION.  DO NOT OVERMIX.  LET DOUGH REST 10 MINUTES.

  6.  ROLL DOUGH 1/3 INCH THICK, CUT INTO STRIPS 1/2 INCH BY 4 INCHES
  AND FORM TWISTS.

  7.  FRY 1 MINUTE ON EACH SIDE OR UNTIL GOLDEN BROWN.  DRAIN ON
  ABSORBENT PAPER.

  8.  PREPARE 1/2 RECIPE VANILLA GLAZE (RECIPE NO. D-46).  KEEP GLAZE WARM;
  DIP ONE SIDE OF DOUGHNUT INTO GLAZE, THEN INTO 1 LB (1 QT) CHOPPED,
  UNSALTED
  NUT.  PLACE ON RACKS TO DRAIN.

  NOTE:  1.  IN STEP 5, DOUGH MAY BE CHILLED 1 HOUR FOR EASE IN HANDLING.

  NOTE:  2.  OMIT STEPS 6 AND 7 IF DOUGH MACHINE IS USED.

  Recipe Number: D01805

  SERVING SIZE: 1 EA

  From the  (actually used today!).
  Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

MMMMM