Perfect Doughnuts

Brandy Bender


Sounds So Yummy!

★★★★★ 1 vote
1 - 2 dozen doughnuts
30 Min
10 Min


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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


  • 1Boil potatoes and allow to cool before mashing.
  • 2In a stand mixer with the hook attachment, mix milk, eggs, sugar and yeast on low for 2 minutes allowing the yeast to activate.
  • 3Add 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
  • 4Roll out dough to ½-inch thickness with a rolling pin.
    Cut out doughnuts with a pizza cutter.
  • 5Place 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.
  • 6Remove 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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About Perfect Doughnuts

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