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?

[shroomgirl]

I buy 1/2 a pig and have the butcher cut out the leaf lard for me, render it and make incredible pie crusts.....

[Katherine]

I definitely recommend you try out lard yourself before feeding doughnuts made with it to your friends. My mom always made biscuits and piecrusts with lard. It gives it that nice, porky taste that people who didn't grow up with might not find so attractive.

[m brown]

this one time we got potatoe chips cooked in lard. Super rich, super flavor but you can't eat a whole lot. Lard has a big flavor if your used to butter and crisco, I agree, best to test before you gift your doughnuts.

[lynne]

I'm sorry I don't have a wonderful recipe to offer; but if anyone out there can replicate Krispy Kremes--they're the way to go!

Well, I didn't want to say Krispy-Kreme, but... I'm originally from Winston-Salem--the home of Krispy-Kreme, so I defintely have a goal of what I'm working towards. The recipe that I used last year was definitly in the ballpark, one comment on them was, "Did you get these from Krispy-Kreme?" But, I know there's room for improvement. HEY--ALL YOU PASTRY CHEFS--HELP!

[lynne]

I'm a North Carolina kid myself -- here in Texas the best donut I've found is made at the Little Taco Drivethru & Donut Shop! I think the tortilla chips and donuts are fried in the same oil! A KK opened in Houston and a San Antonio radio station sponsored a trip to the opening!

I wish you the best in your donut endeavor and if you ever need a taste tester....

Happy frying-

lynne

Thanks for the input on the lard aspect. Any ideas on ideal yeast doughnut recipes?

[mudbug]

I am sure most of you already know this, but for those who don't... lard actually has less calories and saturated fat than butter does!

[Katherine]

Try this- I made these this morning, using my multi-purpose bread dough recipe.
Lemon Glazed Doughnuts
Dough
1 cup milk, warm but not hot
1 teaspoon yeast
2 tablespoons sugar
2+ cups all-purpose or pastry flour
2 tablespoons butter
1 teaspoon salt
Vanilla or lemon flavoring-optional
Add yeast and sugar to milk in mixing bowl. After the yeast blooms, add the remaining ingredients and enough flour to make a workable dough. Scrape onto a floured counter, knead by hand if you didn't use a mixer to do this already, and put the dough into a buttered bowl. Cover with a damp towel, leave until doubled.
Dump out onto the floured counter again, roll or pat out about 1/2 inch thick, and cut into squares or circles. Dust a tray with flour, place the doughnuts, cover again with a damp towel, and leave until doubled. Fry a few at a time at about 340F until golden brown. Place on paper towels to drain. When the doughnuts cool enough to handle, split them, fill with purchased lemon curd, and brush with lemon glaze (as follows).
Lemon Glaze
Juice of 1 lemon
1-1/2 cups confectioner's sugar
Mash together in a bowl until a gooey consistency is reached. Add a little water if it is too thick, or more confectioner's sugar if it is too runny.

So much good food, so little time!

[shroomgirl]

New York Times today had a great page on doughnuts.....even included beignets

[m brown]

I can't wait to see the NYTimes article. I live my life thru literature.....................

thanks for the New York Times info. Although, I live in NYC I managed to not read the Dining section Wednesday.

[shroomgirl]

I went back and reread this thread, are you differentiating between leaf lard (rendered by itself is very mild) and regular pig fat.
My leaf lard is not porky at all. anyone else?