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No-Fry Potato Doughnuts

 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.


  • 3 medium potatoes, peeled and quartered
  • 1 cup warm 2% milk (70° to 80°)
  • 2 Eggland's Best 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
  • 3/4 cup sugar
  • 1-1/4 teaspoons ground cinnamon
  • 1/4 cup butter, melted


  • 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.
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.