NO-FRY POTATO DOUGHNUTS

No-Fry Potato Doughnuts image

Jill Shramek of Powell, Wyoming adapted a recipe from her Czechoslovakian in-laws to make the dough for these sweet treats in her bread machine. "They are the best baked doughnuts you'll ever eat," she promises. "They're tender and terrific."

Provided by Taste of Home

Time 1h5m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

Ingredients

3 medium potatoes, peeled and quartered
1 cup warm 2% milk (70° to 80°)
2 eggs, lightly beaten
3/4 cup shortening
1/2 cup sugar
1 teaspoon salt
4-1/2 cups bread flour, plus additional flour if neccessary
2-1/4 teaspoons active dry yeast
TOPPING:
3/4 cup sugar
1-1/4 teaspoons ground cinnamon
1/4 cup butter, melted

Steps:

Place potatoes in a saucepan and cover with water. Bring to a boil; Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70°-80°. Mash potatoes; set aside 1 cup to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use.), In bread machine pan, place the milk, eggs, shortening, sugar, salt, bread flour and yeast in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remain 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 additional 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° for 15-20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar.

Nutrition Facts : Calories 173 calories, Fat 7g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 103mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.