No-Fry Potato Doughnuts
INGREDIENTS
- 3 medium potatoes, peeled and quartered
- 1 cup warm milk (70 to 80 degrees F)
- 2 eggs, well beaten
- 3/4 cup shortening
- 1/2 cup sugar
- 1 teaspoon salt
- 4 1/2 cups bread flour
- 2 1/4 teaspoons active dry yeast
- TOPPING:
- 3/4 cup sugar
- 1 1/4 teaspoons ground cinnamon
- 1/4 cup butter or margarine, melted
DIRECTIONS
- Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70 degrees F-80 degrees F. Mash potatoes; set aside 1 cup to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use.) In bread machine pan, place dough ingredients in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remaining on top; add 1 to 2 tablespoons water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Knead in an addition 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes. Bake at 350 degrees F for 15-20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar.
FOOTNOTE
If your bread machine has a time-delay feature, we recommend you do not use it for this recipe.
