Chocolate Doughnuts
By: Kitch-N-Chik
Published: Thursday, February 11, 2010 - 5:35pm

Ingredients




1 cup WATER
12 EGGS SHELL
5 ounces MILK, DRY NON-FAT L HEAT
5 pounds FLOUR GEN PURPOSE 10LB
1 pound SUGAR, GRANULATED 10 LB
7 ounces SHORTENING, 3LB
4 ounces BAKING POWDER
1 tablespoon NUTMEG GROUND
1 tablespoon IMITATION VANILLA
1 tablespoon SALT TABLE 5LB
8 ounces COCOA NATURAL 1 LB

Preparation

1 TEMPERATURE: 360 F. DEEP FAT 375 F. DEEP FAT 2 SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, NUTMEG, AND COCOA. SET ASIDE FOR USE IN STEP 5. 3 PLACE SHORTENING AND SUGAR IN MIXER BOWL; CREAM AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. 4 ADD EGGS; BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. 5 COMBINE WATER AND VANILLA. ADD TO CREAMED MIXTURE. 6 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 OVER MIX. LET DOUGH REST 10 MINUTES. 7 ROLL DOUGH 3/8 INCH THICK ON WELL-FLOURED BOARD; CUT WITH DOUGHNUT CUTTER. 8 FRY 1 MINUTE ON EACH SIDE OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER. 9 GLAZED OR COAT IF DESIRED. 10 NOTE: 11 IN STEP 5, DOUGH MAY BE CHILLED 1 HOUR FOR EASE IN HANDLING. 12 NOTE: 13 OMIT STEPS 6 AND 7 IF DOUGH MACHINE IS USED. Recipe Number: 14 SERVING SIZE: 1 EA