Sift the dry ingredients (except the sugar) three times. Cream the sugar and lard well, add the eggs, and beat with an electric mixer. Add the milk to the egg mixture and beat well. Add the sifted dry ingredients all at once and mix well. Cover and chill for 1 hour. Divide the dough into two parts and roll each on a floured board to a 1/2-inch thickness. Cut the dough with a doughnut cutter. Melt the lard in a deep fryer and heat it to 375ºF. Fry the doughnuts quickly, turning them as soon as they come to the top (to not crowd the kettle). Cook the doughnuts until they are golden brown. If desired, roll them in granulated sugar while they are still hot. The lard may be strained, covered, stored in the refrigerator, and used again for frying. Makes about 2 dozen doughnuts. Posted to Bakery-Shoppe Digest V1 #192 by Sean Coate on Aug 16, 1997  |
