EQUIPMENT:

1 large mixer with the following attachments: Wire wisk, paddle and dough hook

2 large bowls

1 mixing bowl

Small to medium sauce pan

Heavy rolling pin

Thermometer

A large deep fryer

Pastry bag

INGREDIENTS:

1 teaspoon of sweetened condensed milk

½ cup of warm water

1-¼ cups whole milk

½ cup butter

3 packets instant yeast

¼ cup sugar

2 teaspoons sea salt

½ teaspoon fresh ground nutmeg

½ teaspoon fresh ground mace

3 beaten eggs

36 ounces of All-Purpose flour

6-10 pounds Non-Hydrogenated Vegetable Shortening

1 ounce vegetable oil (Reserved for rising process)

½ cup powdered sugar

3 cups raspberry preserves

INSTRUCTIONS:

NOTE: Safety when frying doughnuts is crucial. Hot oil will burn so proceed carefully and at your own risk!

Slowly heat the whole milk in a small to medium sized saucepan and bring up to a temperature of 100 degrees F. In a mixing bowl combine the yeast packets and ¼ cup of sugar. Pour the heated milk into the mixing bowl and with a fork combine the sugar and yeast mixture. Let this activate for 12 minutes.

In a separate mixing bowl with a wire whisk attachment, mix the butter, sea salt, nutmeg and mace. Slowly incorporate the eggs, water and sweetened condensed milk until contents are mixed to a smooth consistency but be careful not to over mix. Remove the whisk attachment and change to a paddle. Adding no more than 1 cup at a time, carefully incorporate the flour on a low speed. Between cups of flour, slowly add the milk/yeast mixture. As the mixture begins to stiffen, slowly increase the speed of the mixer but do not exceed medium speed. Remove paddle and change to a dough hook. On a low speed, knead the dough mixture for an additional 10 minutes.

Using the vegetable oil, lightly coat the inside of a large bowl. Place the dough ball inside of the bowl. (Note: use two separate bowls if the dough exceeds more than 1/2 the height of the inside bowl.) Cover bowl with plastic wrap and let rest at room temperature for 55-65 minutes. The dough should be close to double in height at this point.

On a lightly-floured surface, roll the dough mixture to an approximate 3/8” in thickness. (NOTE: any reserved dough should stay covered to prevent drying). Using a light cotton hand towel, cover the dough for approximately 8-10 minutes. Using a 3” round glass, cut out circles in the dough.

Very carefully heat up a portion of the shortening in the deep fryer to 360 degrees F. It is important to note that the shortening should not exceed ½ the inside height of this fryer.

Carefully place the doughnuts into the fryer. Do not exceed 4 doughnuts at any given time. Using two forks, carefully flip the doughnuts in the oil after 1-½ minutes and fry for an addition 1-½ minutes.

Using a large slotted spoon, carefully lift each doughnut out of the oil and transfer to a cooling rack. After 20-30 minutes of cooling, fill pastry bag with raspberry preserves and pierce a small hole in side of the doughnut with the pastry tip. Pipe in a small amount of preserves. Finally, using a small hand sifter, lightly dust the tops of each doughnut with powdered sugar.