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No-Fry Potato Doughnuts

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."

30 ServingsPrep: 50 min. + rising Bake: 15 min.

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).

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No-Fry Potato Doughnuts (continued)

Directions (continued)

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.

Nutrition 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.