Iggy's Doughboys

Name: Iggy's Doughboys
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 175 to 200 doughboys
Ingredients: 1 gallon water, heated to 100 to 110 degrees F; 1 pound compound yeast; 3/4 cup sugar; 1/2 cup salt; 2 eggs; 22 to 24 pounds all-purpose flour; 24 ounces shortening, plus more for frying; Serving suggestions: granulated sugar, confectioners' sugar or cinnamon sugar

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Level: Intermediate

Total: 1 hr 15 min
Active: 35 min

Yield: 175 to 200 doughboys

Level: Intermediate

Total: 1 hr 15 min
Active: 35 min

Yield: 175 to 200 doughboys

Ingredients

1 gallon water, heated to 100 to 110 degrees F

1 pound compound yeast

3/4 cup sugar

1/2 cup salt

2 eggs

22 to 24 pounds all-purpose flour

24 ounces shortening, plus more for frying

Serving suggestions: granulated sugar, confectioners' sugar or cinnamon sugar

Directions

In the mixing bowl of a large stand mixer fitted with the dough hook, mix the water, yeast, sugar, salt and eggs. Add the flour and shortening, and mix for 10 minutes. Place the dough on a dough board, then cover and rest the dough for 40 minutes.
Preheat a deep fryer to 360 degrees F.
Cut the dough into 2-ounce squares and stretch each out to a 3-by-3-inch square. Drop the squares in the deep fryer and cook for about 2 minutes on each side. Place a few doughboys in a paper bag with some granulated sugar, confectioners' sugar or cinnamon sugar. Shake to coat and serve. Repeat for the remaining doughboys.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.