A few weeks ago we had a yucky winter Sunday afternoon and needed something to do. Since Mark was in a lard rendering mood, we took advantage of the abundance to make DONUTS. I almost never buy donuts as the white sugar, white flour, and unknown frying fat resign the delicacies to “edible non-food” status. You can eat them, but there’s no good nutrition in them and the “white” ingredients are just plain unhealthy. So, we make them when we enjoy them. And, nothing fries food like lard.
Here’s the video of our adventure:
Yeast Donut Recipe
- 1 cp. lukewarm milk (preferably raw)
- 1/2 cp. raw cane sugar
- 1 tsp. RealSalt mineral sea salt
Stir in until dissolved:
- 2 pkgs (2 Tbsp.) yeast
- 2 farm fresh eggs
- 1/2 cup soft raw, grass-fed butter
Mix in first with a spoon, then by hand:
- 4 1/2 to 5 cups unbleached flour
- 1 tsp. cinnamon (optional)
- nutmeg, cardamom, allspice, cloves to taste (optional)
Add the flour in 2 additions, using the amount necessary to make it easy to handle. Handle and knead the dough as for bread.
After the second rising, roll the dough out to about 1/3″ thick. Cut for donuts and fry in hot lard (390 degrees) until brown on both sides. Drain, then place on absorbent paper. Serve warm plain, sugared, or glazed.
Recipe adapted from Betty Crocker’s Picture CookBook. See this cookbook for more directions, and for our favorite quick bread donut recipe.