Bear Lard Donuts

Bear Lard Donuts

Bear fat is excellent for pastry making. The Native Americans used bear lard for cooking. Bear fat is also used for other things other than cooking such as soap making, candle making, and protective finishes for leather and wood. The bear fat is usually heated and melted to prevent spoilage. It must be used soon because it is highly susceptible to spoilage. After the fat is melted it is strained with a cheesecloth and placed in a sealed container and refrigerator.

Many French chefs and pastry makers prefer bear lard in making pastries. It is highly valued by the French. Bear lard is much less saturated and is easy to work into pastry dough. Although it is not very common these modern days to use bear lard in cooking, it is done in some specialty baking and pastry making. I have a unique recipe that I hope you will enjoy for Bear Lard Donuts.


1 quart of hot water

1 pack of dry yeast

1 teaspoon of vanilla

2 eggs, beaten

1 cup of bear lard

1 cup of sugar

1/2 teaspoon of salt

3 pounds of flour, all-purpose

2 cups of bear lard for frying

Powdered sugar and water for glaze.


1. In a large mixing bowl, combine the lard and the hot water and stir until the lard is completely melted and mixed well .

2. Add the pack of yeast to a half of cup of warm water.

3. Add the eggs and vanilla to the lard mixture and mix until well combined.

4. Stir in the sugar and the salt and mix well. Add the yeast mixture and mix well.

5. Add the flour a small amount at a time mixing until you have a firm consistency.

6. Place the dough on a floured surface and knead.

7. Place the dough in a covered greased bowl for two hours. Let rise to cut as donuts.

8. Heat the electric skillet and let 2 cups of bear lard melt and become ready for deep frying.

9. Place the donuts in the skillet and allow each side to brown. Place them on paper towels to allow the grease to drain.

10. Glaze the donuts with a mixture of powder sugar and water, glaze them while they are still hot.

11. Place them on a baking sheet to dry. Serve and enjoy!

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