No Fry Potato Doughnuts                                 
Posted by: Tuddles at Recipes From Friends
Sun, 30 Jan 2005, at 9:23 a.m.
 

Ingredients:
3 medium potatoes, peeled and quartered
1 cup milk (70 to 80 degrees)
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 to 80 degrees. 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 remain on top; add 1 to 2 tablespoons water or flour if needed).

When cycle is completed, turn dough out on a lightly floured surface. Knead in an additional 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-inch thickness. Cut with a 2 1/2-inch doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes. Bake at 350 degrees for 15 to 20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar. Yields about 2 1/2 dozen.

Cook's note: Use of the timer feature is not recommended.