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1  pch Potato Pearls® Premium Redskin Mashed Potatoes*
3  qt Milk, 2%
1 1/4  lb Lard
1 1/2  lb Sugar
1 1/4  lb Liquid eggs
2 1/2  oz Yeast, instant
7  lb Flour, all purpose
  Bacon Glaze
5  lb Bacon, cooked, minced
4  lb Sugar
1 1/2  qt Cream


  1. Heat milk, lard and sugar in a large saucepan over medium heat to a boil, remove from heat. Stir in Potato Pearls® Premium Redskin Mashed Potatoes and transfer to mixing bowl of a standing electric mixer fitted with paddle attachment.
  2. Mix on low speed until mixture cools to 120°F, about 10 min.
  3. Add eggs until fully incorporated, about 1 min.
  4. Combine yeast and flour in large mixing bowl, knead into potato mixture using dough hook until soft dough forms, about 10 min., adding additional flour if needed. Transfer dough to a lightly greased mixing bowl, cover with plastic film.
  5. Proof dough until double in size, about 45 min.
  6. Punch down dough and knead slightly by hand, let dough rest 15 min.
  7. Roll or stretch dough on a lightly floured surface, to 1-inch thickness. Cut dough into 1-inch squares; place 1 inch apart on parchment-lined sheet trays. Cover lightly with plastic film and let doughnuts rise until double in size, about 15 min.
  8. Heat cooked bacon, sugar and heavy cream in a medium saucepan over medium heat, stirring frequently until sugar melts. Remove glaze from heat and set aside.
  9. In 325°F fryer, cook doughnuts in small batches, turning once, until deep golden brown and cooked through, about 6 min. per batch. Transfer to a wire rack to drain.
  10. Toss warm doughnuts, in batches, in bacon glaze to lightly coat each batch, transfer to wire rack to set glaze and cool slightly. Serve.
  11. *Can substitute with any Basic American Foods Mashed.
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