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


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.

About Perfect Doughnuts