Cake Donuts Recipe
- 5 lb All purpose FLOUR
- 3 1/2 ounce BAKING Pwdr
- 3 1/4 ounce POWDERED Lowfat milk
- 2/3 ounce SALT
- 1/4 ounce NUTMEG
- 7 ounce SHORTENING
- 1 1/2 lb SUGAR
- 12 x Large eggs
- 3 3/4 c. WATER
- 1 Tbsp. VANILLA
- 1) CREAM SHORTENING AND SUGAR Till FLUFFY 2)Add in Large eggs BEAT AT MED UNTILL FLUFFY 3)AD WATER AND VANILLA 4) Add in THE DRY INGREDIENTS , ALTERNATING W/ THE REMAINING LIQUIDS, ABOUT 1/3 AT A TIME DONOT OVERMIX LET THE DOUGH REST 10 Minutes 5) ROLL DOUGH 3/8 INCH THICK ON WELL FLOURED TABLE USE A DONUT CUTTER TO CUT THEM OUT FRY THEM 1 Minutes ON EACH SIDE* NOTE* THIS DOUGH WILL SEEM LOOSE BUT ITS FINE AND THE DONUTS WILL SINK TO START WITH IN THE 350 DREGREE GREASE
flour, baking, milk, salt, nutmeg, shortening, sugar, eggs, water, vanilla
Taken from cookeatshare.com/recipes/cake-donuts-97651 (may not work)