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Ingredients
- 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
Directions
- 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
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