b'1/2 CupWater SCRATCH 11/2 CupsChilled Water1/2 TeaspoonCorn DANISH DOUGH 2Whole Eggs Starch1 TeaspoonVegetable 3 1/8 CupBreadOil FlourADD WATER AND CORN STARCH TO A SAUCE PAN AND BEGIN 5 HOURS OR UP TO 3 DAYS AHEAD.2 TeaspoonLight Corn BRINGITTOAROLLINGBOILFOR30SECONDS. 1 1/2 CupAll-Purpose Syrup GRIND 1/4 OF A WHOLE SMALL ORANGE AND 1/8 OF A FlourADD VEGETABLE OIL, SALT, LIGHT CORN SYRUP, AND WHOLE SMALL LEMON ( INCLUDING THE RIND ) UNTIL1/4 TeaspoonSalt VANILLA TO THE ABOVE SAUCE PAN. STIR IN WELL AND THELARGESTPIECEISTHESIZEOFAPINHEAD. 2 3/4 TablespoonsBRING BACK UP TO A BOIL FOR 30 SECONDS BEFOREMilk Powder1/4 TeaspoonVanilla REMOVING FROM BURNER. 1IN A LARGE BOWL, COMBINE CHILLED WATER, WHOLE 2 1/2 TeaspoonsSalt2 1/2 CupsPowdered PUT POWDERED SUGAR IN A MIXING BOWL AND ADD EGGS,BREADFLOUR,ALL-PURPOSEFLOUR,MILK Sugar THE CONTENTS OF THE SAUCE PAN TO THE BOWL, MIXING POWDER, SALT, SHORTENING, SUGAR, YELLOW FOOD 1/2 CupCriscoUNTIL SMOOTH. APPLY THE GLAZE TO THE DONUTS COLORING, AND YEAST.MIX WITH DOUGH HOOKS UNTILShorteningWHILEITISSTILLWARM(APPROXIMATELY110 WELL INCORPORATED. DO NOT OVERMIX.DEGREES). 1/2 Cup GranulatedFOR PREPARATION INSTRUCTIONSREFER TO NEXT PAGE.SugarMAKESENOUGHGLAZEFOR2DOZENDONUTS. 3 TablespoonsYeastRECIPE MAKES 4 TO 5 COFFEE CAKES OR 2 TO 2 1/2 DOZEN 7 Drops Yellow FoodDANISHES. Coloring1 1/3 CupLand -O- Lakes Butter283 284'