perfect doughnuts

★★★★★ 1 Review
MisDisturbed19 avatar
By Brandy Bender
from Darrington, WA

Sounds So Yummy!

★★★★★ 1 Review
serves 1 - 2 dozen doughnuts
prep time 30 Min
cook time 10 Min

Ingredients For perfect doughnuts

  • 4 sm
    potatoes, peeled and quartered
  • 1 1/4 c
    milk, warmed
  • 2 lg
    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

  • 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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