What You Will Need
- A stand mixer with dough hook
- Mixing Bowls
- Doughnut cutter
- A fryer heated to 375 degrees
- Chopsticks and spider strainer
- Wire rack
- Parchment Squares
- 9.5 oz buttermilk, warmed
- 4 oz sugar
- 1 1/4 tsp active dry yeast
- 2 eggs
- 6 oz SCP Lard All Purpose Shprtening + extra for frying, enough to let donuts float
- 25 1/2 oz bread flour
- 1 tsp salt
- Dash of freshly grated nutmeg
In a standing mixer, combine the warm milk, sugar and yeast well, then add eggs and 6 oz of lard, adding the flour a little by little until fully incorporated.
Switch to the dough hook and mix on low speed. Increase the speed until the dough picks up and slaps the sides of the mixing bowl. Mix for about 10 minutes, adding a teaspoon of flour as needed. The dough should be smooth and stretchy.
Dump out, knead briefly, place in a greased bowl, cover with plastic wrap and let rise for about 20 minutes. Refrigerate overnight.
Remove dough from fridge and roll out to 1/2-in thick. Using floured doughnut cutters, stamp out the donut. Recombine all the dough scraps, kneed together, wrap and put back into the fridge for at least a couple of hours, then repeat the process.
Place donuts on a covered sheet tray and let them proof for about 1.5 hours.
Pro tip : Place each doughnut onto small square of parchment paper. They are easier to handle this way, and you can just pick them up by the paper, lower into the oil, and fish our the paper.