Ingredients:

● 9.5 oz buttermilk, warmed
● 4 oz sugar
● 1 1/4 tsp active dry yeast
● 2 eggs
● 6 oz South Chicago Packing Traditional Lard, plus additional lard for frying
● 25 1/2 oz bread flour
● 1 tsp salt
● Dash freshly grated nutmeg

Directions:

1. In the bowl of a stand mixer, combine warm buttermilk, sugar, and yeast. Add eggs and 6 oz of Traditional Lard. Gradually add bread flour and mix until incorporated.

2. Attach the dough hook and mix on low speed, gradually increasing speed until the dough becomes smooth, stretchy, and begins to pull away from the sides of the bowl, about 10 minutes.

3. Transfer dough to a lightly greased bowl, cover, and let rest for 20 minutes. Refrigerate overnight.

4. Remove dough from the refrigerator and roll to 1/2-inch thickness. Using a floured donut cutter, cut out donuts and donut holes.

5. Place donuts on a parchment-lined sheet tray and allow to proof for 1 1/2 hours, or until puffy.

6. Heat South Chicago Packing Traditional Lard to 375°F in a deep fryer or heavy-bottomed pot.

7. Carefully fry donuts in batches until golden brown, turning once halfway through cooking.

8. Transfer to a wire rack to cool slightly before glazing, dusting with powdered sugar, or serving as desired.

Tip: Place each donut on an individual square of parchment paper before proofing. This makes it easy to transfer the dough to the fryer without deflating the donuts and helps maintain their light, airy texture.