CAKE DOUGHNUT

Ingredients

Shortening 3.25 oz (1 3/4 tsp)90 g

Sugar 7.25 oz (1 3/4 tsp)220 g

Salt 0.25 oz (1 3/4 tsp)8 g

Nonfat milk solids 1.55 oz (1 3/4 tsp)45 g

Mace 0.12 oz (1 3/4 tsp) 4 g

Vanilla extract 0.55 oz (1 3/4 tsp) 15 g

Whole eggs 3.25 oz (1 3/4 tsp) 90 g

Egg yolks 1.55 oz (1 3/4 tsp) 30 g

Cake flour1 lb 14.25 oz (1 3/4 tsp) 750 g

Bread flour 12.25 oz (1 3/4 tsp) 250 g

Baking powder 1.25 oz (1 3/4 tsp) 40 g

Water1 lb 14.25 oz (1 3/4 tsp) 500 g

PROCEDURE

MIXING

Creaming method

Mix the dough until it is smooth, but do not overmix.

MAKEUP

1. Place the dough on the bench and with the hands form into a smooth rectangular shape; rest 15 minutes.

2. Roll out to about 3/8 in. (1 cm) thick. Make sure the dough is of even thickness and does not stick to the bench.

3. Cut out doughnuts with cutters.

4. Collect the scrap dough and let it relax. Roll it out again and continue cutting doughnuts.

5. Place the doughnuts on lightly floured pans and let them relax 15 minutes.

FRYING

375°F (190°C)

Lift the doughnuts from fat, let the excess fat drip off, and place them in one layer on absorbent paper.

Cool.

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