Raised Doughnuts
Recipe No. 25 from the U.S. Army's WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 25 from the U.S. Army’s WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Divide basic sweet dough into seven pieces. Allow to rise 15 to 20 minutes. Roll each piece into sheet ½ inch thick. Cut with floured doughnut cutter. Place in pans; cover pans and allow dough to rise about 30 minutes. Place doughnuts, a few at a time, into a kettle of hot fat.* Fry in hot deep fat (350° to 360° F.) until golden brown on under side. Turn and fry on other side. See directions (section IX) for deep fat frying.
Notes
Use screen if available.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 25, Breads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.