From: Chef/owner Andy Husbands, Tremont 647 Boston, MA. Yield: 12 doughnuts. 58 oz. bread flour 19 oz. Idaho® Potato Flour 4¾ oz. sugar ½ oz. salt 2½ oz. egg yolk 10¾ oz. shortening (Crisco) 1 oz. instant active dry yeast 41 oz. ice water ½ oz. vanilla Place dry ingredients into a suitably large bowl and with a wire whip blend ingredients together thoroughly. Add to a mixing bowl; add liquid ingredients and the shortening. Mix at ...

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