Instructions: TEMPERATURE: 360 F. DEEP FAT 375 F. DEEP FAT

1. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, AND NUTMEG. SET ASIDE FOR USE IN STEP 5.

2. PLACE SHORTENING AND SUGAR IN MIXER BOWL, CREAM AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY.

3. ADD EGG; BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY.

4. COMBINE WATER AND VANILLA. ADD TO CREAMED MIXTURE.

5. ADD DRY INGREDIENTS TO CREAMED MIXTURE ALTERNATELY WITH LIQUIDS; ADD ABOUT 1/3 OF FLOUR MIXTURE EACH TIME. BLEND AT LOW SPEED AFTER EACH ADDITION. DO NOT OVERMIX. LET DOUGH REST 10 MINUTES.

6. ROLL DOUGH 3/8 INCH THICK ON WELL-FLOURED BOARD; CUT WITH DOUGHNUT CUTTER.

7. FRY 1 MINUTE ON EACH SIDE OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.

8. PREPARE 1/2 VANILLA GLAZE OR VARIATIONS (RECIPE NO. D-46). KEEP GLAZE WARM; DIP ONE SIDE OF DOUGHNUTS INTO GLAZE, THEN INTO 1 LB (1 QT) CHOPPED, UNSALTED NUTS. PLACE ON RACKS TO DRAIN.

NOTE:

1. IN STEP 5, DOUGH MAY BE CHILLED 1 HOUR FOR EASE IN HANDLING.

NOTE:

2. OMIT STEPS 6 AND 7 IF DOUGH MACHINE IS USED. Recipe Number:

SERVING SIZE: 1 EA

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