Frank's Recipes! Glazed Nut Donuts for 100

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Glazed Nut Donuts for 100

Servings: 100 Portions
Portions: 2 Donuts each
Temperature: 360 to 375 degrees F. Deep Fat

4 quart (4 lb) flour, wheat, bread, sifted
6 3/4 quarts (6 lb) flour, wheat, pastry, sifted
1 cup (7 oz) baking powder
1 1/3 cups (6 1/2 oz) milk, nonfat, dry
2 tablespoon (1 1/3 oz) salt
2 tablespoon nutmeg, ground
2 cups (14 oz) shortening
6 3/4 cups (3 lb) sugar, granulated
1 1/4 quart (24 eggs) eggs, whole
7 1/2 cups 3 lb 12 oz) water
2 tablespoon (1 oz) vanilla

GLAZE:
3 quart (3 lb) sugar, powdered, sifted
6 tablespoon (3 oz) butter or margarine, softened
3/4 teaspoon salt
1 1/2 cups water, boiling, variable
1 tablespoon vanilla
2 quart (2 lb) nuts, chopped

Mix and sift flours, baking powder, nonfat dry milk, salt and nutmeg together.

Cream shortening and sugar together until well blended. Add eggs; beat until light and fluffy.

Combine water and vanilla. Add dry ingredients to creamed mixture alternately with liquids; add about 1/3 of the flour mixture each time. Blend after each addition. DO NOT OVERMIX. Let dough rest 10 minutes.

Roll dough 3/8-inch thick on well floured board; cut with doughnut cutter.

Fry 1 minute on each side or until golden brown. Drain on absorbent paper.

NOTE:
2 quart other types of milk may be substituted for nonfat dry milk and water. Dough may be chilled 1 hour for ease of handling. 1 lb. bread flour may be used for rolling doughnuts on a floured surface. If doughnut machine is used then you don't have to roll out the dough and fry.

GLAZE:
Combine frosting ingredients and mix until smooth. Keep glaze warm and dip top side of doughnut into glaze, then into chopped nuts.