Pioneer Doughnut and Sopapilla Mix

Doughnut and Sopapilla Mix

Pioneer French Doughnut and Sopaipilla Mix
 
Preparation instruction: FRENCH DOUGHNUTS: PREHEAT deep fat fryer to 375°-400°F. POUR 6 2/3 cups of water into a 10 qt. mixing bowl. ADD 5 lbs. of French Doughnut & Sopapilla Mix. MIX with a paddle for 25-30 seconds. Do not over mix the dough. (It is not necessary to let the dough rest.) TURN dough out onto well-floured surface. Dough will be stick to touch. DIVIDE dough into two pieces and work with one piece at a time. (Cover the other with a damp towel.) KNEAD dough lightly. ROLL to approximately 1/8-inch thickness. CUT into 2 1/2-inch squares or desired shape with a pizza cutter or pastry cutter. DROP squares carefully into hot deep fat fryer. If doughnuts do not rise to the surface within 2-3 seconds, the oil is not hot enough. FRY until golden brown on both sides. Turn as necessary. DRAIN off excess oil. SERVE hot sprinkled with powdered sugar or cinnamon sugar mixture. FOR SMALLER BATCHES: 4 cups French Doughnut Mix to 1 3/4 cups water. SOPAPILLAS: PREHEAT deep fat fryer to 375°- 400°F. POUR 6 2/3 cups of water into a 10-qt. mixing bowl. ADD 5 lbs. of French Doughnut & Sopapilla Mix. MIX with a paddle for 25-30 seconds. Do not over mix dough. (It is not necessary to let the dough rest.) TURN dough out onto well-floured surface. Dough will be sticky to touch. KNEAD dough very lightly on a floured surface. DIVIDE dough into small portions. Roll each into a circular piece 8 or 9 inches in diameter. CUT each piece into 8 triangular sections. DROP triangles carefully one at a time into hot oil. FRY until golden brown on both sides. Turn as necessary while cooking to a uniform golden brown. DRAIN off excess oil. SERVE hot with honey, honey/butter mixture or jelly. FOR SMALLER BATCHES: 4 cups French Doughnut Mix to 1 3/4 cups water

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