Recipe by Fabio Viviani
Yields 1-2 Dozen, depending on size
4 small potatoes, peeled and quartered
1 cup plus ¼ cup milk, warmed
2 large eggs, lightly beaten
¾ cup lard
¾ cup sugar
1 package (or 2 ¼ tsp.) active dry yeast
4 ½ cups bread flour
1 tsp salt
Extra light olive oil for frying
1 Tbsp. butter, melted
Boil potatoes and allow to cool before mashing.
In a stand mixer with the hook attachment, mix milk, eggs, sugar and yeast on low for 2 minutes allowing the yeast to activate.
Add the mashed potatoes, then lard, then flour one cup at a time, until it is all added. Then add the salt and mix until dough is soft and supple.
Knead and add additional ¼ to ½ cup flour if necessary: the dough should be really soft, but NOT sticky.
Roll out dough to ½-inch thickness with a rolling pin.
Cut out doughnuts with a pizza cutter.
Place on greased baking sheets; cover with a damp, lightweight towel and let rise until almost doubled in size, about 30 minutes.
Cook in oil heated to 340 degrees F, till browned on both sides, flipping them over a few times to get even color.
Remove from oil and place onto paper towels to dry.
If desired, brush warm doughnuts with melted butter and dip in powdered sugar.