Perfect Doughnuts

Brandy Bender

By
@MisDisturbed19

Sounds So Yummy!


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Rating:

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Serves:

1 - 2 dozen doughnuts

Prep:

30 Min

Cook:

10 Min

Ingredients

4 small
potatoes, peeled and quartered
1 1/4 c
milk, warmed
2 large
eggs, lightly beaten
3/4 c
lard
3/4 c
sugar
2 1/4 tsp
active dry yeast
4 1/2 c
bread flour
1 tsp
salt
extra light olive oil, for frying
1 Tbsp
butter, melted
additional sugar

Directions Step-By-Step

1
Boil potatoes and allow to cool before mashing.
2
In a stand mixer with the hook attachment, mix milk, eggs, sugar and yeast on low for 2 minutes allowing the yeast to activate.
3
Add the mashed potatoes, then lard, then flour one cup at a time, until it is all added. Then add the salt and mix until dough is soft and supple.
Knead and add additional ¼ to ½ cup flour if necessary: the dough should be really soft, but NOT sticky
4
Roll out dough to ½-inch thickness with a rolling pin.
Cut out doughnuts with a pizza cutter.
5
Place on greased baking sheets; cover with a damp, lightweight towel and let rise until almost doubled in size, about 30 minutes.
Cook in oil heated to 340 degrees F, till browned on both sides, flipping them over a few times to get even color.
6
Remove from oil and place onto paper towels to dry.
If desired, brush warm doughnuts with melted butter and dip in powdered sugar.

About this Recipe