For the second Christmas, I'm going to make glazed, yeast doughnuts for friends. Since I'm not really a baker I found about 4 different recipes last year, tried them all, sort of combined the best of them. Now, I just read an article in the, "New York Times" about how lard, yes LARD, can make some baked "things" better.

Any input on the lard aspect? Or input in general on producing LIGHT yeast doughnuts?