Perfect Doughnuts

Name: Perfect Doughnuts
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 - 2 dozen doughnuts
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

By Brandy Bender
@MisDisturbed19

Sounds So Yummy!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

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
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How to Make Perfect Doughnuts

Step-by-Step

Boil potatoes and allow to cool before mashing.
In a stand mixer with the hook attachment, mix milk, eggs, sugar and yeast on low for 2 minutes allowing the yeast to activate.
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
Roll out dough to ½-inch thickness with a rolling pin.
Cut out doughnuts with a pizza cutter.
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.
Remove from oil and place onto paper towels to dry.
If desired, brush warm doughnuts with melted butter and dip in powdered sugar.