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Instructions |
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Scald milk and then add lard. Let cook and dissolve yeast in
the warm water and then all everything together mix. Cover
and place in a warm place to rise. Use fryolator or melt Crisco
or Canola Oil in high sided frying pan. Rol out dough on
flowered surface and use donut cutter to make donut shapes.
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Drop a little bit of donut to see how the oil is doing for frying, If
it is bulling, you can add 3-5 donuts - depends on size of pan.I
use wooden shop sticks. When you put the donuts in the oil,
the will sink, but will rise when cooked. When this happens
take the chopsticks and flip to brown the other side.
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It's an art form to know when the donuts are done - you don't
want to burn them nor have the doughy in the middle - it's an
individual trial and error based on what you are using to dry,
amount of oil, temp (I would not go over 350 degrees). When
done put in white papertowels to drain, I like to roll them in a
mixture of cinammon and sugar - great served warm.
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Serving
Suggestions |
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Great at breakfast or for a brunch - great around the winter holiday times or a snowed in day.
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Originally Submitted
6/22/2013
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