Prep 20 mins
Cook 2 hrs
These are soooo good. They take a little time to make, but are worth the effort to get great-tasting lower-fat doughnuts. The recipe is from Taste of Home magazine and is credited to Jill Shramek.
- 3 medium potatoes, peeled and quartered
- 1 cup milk (70 to 80 degrees)
- 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
- 3⁄4 cup sugar
- 1 1⁄4 teaspoons ground cinnamon
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 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 70-80 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 of 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 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 for 15-20 minutes or until lightly browned.
- Combine sugar and cinnamon.
- Brush warm doughnuts with butter; dip in cinnamon-sugar.
- Note: Use of the timer feature is not recommended.
Oh my goodness! These were really good! I wish I made a full batch! I had such a craving for doughnuts today, I'm so glad I found this recipe. They were easier to make than I expected. I did mess up a bit and forgot to add the mashed potatoes to the bread machine. So I kneaded it in after it had finished rising. The results were good though. I used a glass and a shot glass to make the hole. Half a batch made 12 nice size doughnuts, and 20 holes. I brought these over to the neighbours and they were a big hit. I definately have to make these again! I'd like to see how long they last next time. I dipped half in melted chocolate and the other half in the cinnamon/sugar mixture. I personally liked the cinnamon/sugar topping the best.
Wow! Outstanding, and delicious! The dough is soooo soft and although it takes time to boil the potatoes and roll and cut the dough, it is well worth it. No greasy fried dough! I glazed some of them and did the cinnamon sugar thing with the rest. I made some smaller and some larger ones. Next time I will boil the potatoes the night before and try a different glaze. FYI - The glaze makes them very soft as they are a little firm when you first take them out of the oven, being they are baked, not fried. I will be making these little babies a lot. Thankyou for posting this gem Chris!
Yup! These are delicious, soft,fluffy, yet with substance. I made with 1/2 c butter and 1 egg- came out great. I used two toppings: cinamon sugar and icing glaze (made with whipping cream, vanilla) The entire recipe was gone in one morning with my teenage sons! Thanks Chris