Perfect Doughnuts

Brandy Bender


Sounds So Yummy!


★★★★★ 1 vote

1 - 2 dozen doughnuts
30 Min
10 Min


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

How to Make Perfect Doughnuts


  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.

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