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No-Fry Potato Doughnuts Recipe

No-Fry Potato Doughnuts Recipe photo by Taste of Home

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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."

This recipe is:

Diabetic Friendly

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No-Fry Potato Doughnuts Recipe

Prep: 50 min. + rising Bake: 15 min.

Yield: 30 Servings

50 15 65

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

Directions

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. Yield: about 2-1/2 dozen.

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts 1 doughnut equals 173 calories, 7 g fat (2 g saturated fat), 19 mg cholesterol, 103 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as No-Fry Potato Doughnuts in Quick Cooking March/April 2000, p33

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for No-Fry Potato Doughnuts

No-Fry Potato Doughnuts

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(1-4) of 4 reviews

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Reviewed on Jan. 12, 2013 by Menne

These are the best tasting baked donuts I have ever had! They are time consuming, but well worth the effort. They are light and fluffy. I wasn't sure about the shortening, but after making them I wouldn't change anything!

Reviewed on Apr. 26, 2012 by belenski

This has been a family favorite since it was in the magazine. Best eaten by the day after made, if any stay around that long.

Reviewed on Jan. 20, 2011 by ironbutterfly45

Can you make these without a bread machine?

Reviewed on May. 15, 2010 by Spiffy64

These donuts are fairly good-especially for a no-fry recipe.