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Feather-Light Doughnuts

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm milk (110° to 115°)
1 cup cold mashed potatoes
1-1/2 cups sugar, divided
1/2 cup vegetable oil
2 teaspoons salt
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs
5-1/2 to 6 cups all-purpose flour
1/2 teaspoon ground cinnamon
Oil for deep-fat frying

In a large mixing bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup sugar,
oil, salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough
flour to form a soft dough. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour. Punch dough
down; roll out on a floured surface to 1/2-in. thickness. Cut with a 3-in.
doughnut cutter. Place on greased baking sheets; cover and let rise until almost

Printed from tasteofhome.com Sep 6, 2008

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Feather-Light Doughnuts cont.

doubled, about 45 minutes. Meanwhile, combine the cinnamon and remaining sugar;
set aside. Heat oil in an electric skillet or deep-fat fryer to 350°; fry
doughnuts until golden on both sides. Drain on paper towels; roll in
cinnamon-sugar while still warm.

Yield: about 2-1/2 dozen.