N - No-Fry Potato Doughnuts

These may seem like a lot of work, but you could make them up and freeze them (a tip I found reviewed on Taste of Home). I would probably make them up on a Saturday, have them for a treat while warm and then for a quick Sunday breakfast the next morning.

I have made these, but it's been awhile. I might have to resurrect this recipe and give it another try. I know I loved the "no fry" part and I do remember they were tasty.

No-Fry Potato Doughnuts

Ingredients:

3 med. Potatoes, peeled and quartered
1 C milk (70-80 degrees)
2 eggs, well beaten
½ C sugar
1 t salt
4 ½ C bread flour
2 ¼ t active dry yeast

TOPPING:
¾ C sugar
1 ¼ t ground cinnamon
¼ C butter or margarine, melted

Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving ¼ C cooking liquid; set liquid aside to cool to 70-80 degrees. Mash potatoes; set aside 1 C 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 min. of mixing; some flour may remain on top; add 1-2 T water or flour if needed.) When cycle is completed, turn dough onto a lightly floured surface. Knead in an additional ¼ - ½ C flour if necessary. Roll out to ½” thickness. Cut with a2 ½” doughnut cutter.

Place on greased baking sheets; cover and let rise until almost doubled, about 25 min. Bake at 350 degrees for 15-20 min. or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar.

Serving: 2 ½ dozen
Recipe Given By: Quick Cooking M/A 2000 p. 33