Janice, it could be those doughnuts and other fried treats you remember were fried in lard, which was the fat of choice years ago. However, you may never be able to replicate those doughnuts you remember; we just can't know what particular fat the bakeries you shopped at were using, though I suspect it was some kind of food service shortening blend, if not lard. Currently, I use peanut oil, which seems to yield good results... PJH

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