This is a straight dough for rings, bismarks, sticks, and pershings. Use 100 lb of this mixture, after sifting, with 4 to 5 lb yeast, dissolved in 45 to 47 lb water. The temperature of the dough should be 78 to 80'F. Mix in a vertical or horizontal mixer for 1 minute at low speed (40 to 50 rpm) and for 15 minutes at second or high speed (70 to 80 rpm) to the maximum mixing. Let the dough set for 1 hour to 1 hour and 15 minutes at 80'F. Fry the doughnuts at 375 to 380'F, 1 to 1.25 minutes on each side if at surface, or 2.5 minutes if submerged. Lard has been found to be the best shortening but lard alone will not maintain the desired tenderness. Therefore, about 10% "Aldo" 40 is used on the lard. The quantity may vary slightly with the flour. "Aldo" 40 may be used up to 15% on the lard without increasing the absorption of fat.
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