BREADS AND SWEET DOUGHS No. D 018 03
CHOCOLATE DOUGHNUTS
| Yield: 100 | Portion: 1 Doughnut |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 190 cal | 27 g | 4 g | 8 g | 24 mg | 198 mg | 80 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 5-1/2 lbs | 1 gal 1 qts | |
| COCOA | 6-1/8 oz | 2 cup | |
| BAKING POWDER | 3-7/8 oz | 1/2 cup | |
| MILK,NONFAT,DRY | 1-5/8 oz | 1/2 cup 2-2/3 tbsp | |
| SALT | 5/8 oz | 1 tbsp | |
| NUTMEG,GROUND | 1/4 oz | 1 tbsp | |
| SHORTENING | 7-1/4 oz | 1 cup | |
| SUGAR,GRANULATED | 1-1/2 lbs | 3-3/8 cup | |
| EGGS,WHOLE,FROZEN | 1-1/4 lbs | 2-1/4 cup | |
| WATER | 2 lbs | 3-3/4 cup | |
| EXTRACT,VANILLA | 1/2 oz | 1 tbsp |
Method
- Sift together flour, cocoa, baking powder, milk, salt, and nutmeg. Set aside for use in Step 5.
- Place shortening and sugar in mixer bowl; cream at medium speed until light and fluffy.
- Add eggs; beat at medium speed until light and fluffy.
- Combine water and vanilla. Add to creamed mixture.
- Add dry ingredients to creamed mixture alternately with liquids; add about 1/3 flour mixture each time. Blend at low speed 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 towels. Glaze or coat if desired.
Notes
- In Step 5, dough may be chilled 1 hour for ease in handling.
- Omit Steps 6 and 7 if dough machine is used.
