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LINKS TO SOURCES**
The Frugal Housewife by Susannah Carter: https://amzn.to/3KpmV2v
Doughnut: A Global History by Heather Huwick: https://amzn.to/3HIP82l
The Donug by Michael Krondl: https://amzn.to/35WrNNi

RECIPE
3 ¾ cups (450g) Flour
1 stick (113g) Salted Butter
1/2 cup + a tablespoon (113g) Sugar
4 ½ teaspoons (15g) dried yeast
½ cup (120ml) water
¾ cup (175ml) Milk
1 quart (1L) of melted Lard or other oil

1. Mix the tablespoon of sugar into the water, then sprinkle the dried yeast on top and let it sit for 10 minutes.

2. Work the butter into the flour with your finger tips, then add the sugar and bloomed yeast. Finally add the milk, but only enough to make a sticky but workable dough. Knead for 15 minutes or until you have a smooth, sticky dough, then place the dough in a bowl and cover. Let it rest for 1-2 hours or until it has doubled in size.

3. Knock the air out of the risen dough and divide it into 24 pieces. Form the dough into balls then set on parchment and cover to let rise for 20 minutes.

4. Heat the lard or oil to 350°F/175°C. Add 4-5 doughnuts to the oil and fry for 1 minute, the turn to fry the other side. Fry until a deep golden brown. Let them drain then serve with powdered sugar, nutmeg, or cinnamon.

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Subtitles: Jose Mendoza | IG @worldagainstjose

PHOTO CREDITS
Funnel Cake: The original uploader was Lorax at English Wikipedia., CC BY-SA 3.0 http://creativecommons.org/licenses/b..., via Wikimedia Commons
Jalebi: Lion.harvinder, CC BY-SA 4.0 https://creativecommons.org/licenses/..., via Wikimedia Commons
Beignet: By Pburka - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index...
Churro: By Mike via flickr
Krapfen: User:Manfreeed, CC BY-SA 2.5 https://creativecommons.org/licenses/..., via Wikimedia Commons

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