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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."
  • Total Time
    Prep: 50 min. + rising Bake: 15 min.
  • Makes
    about 2-1/2 dozen

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.
Nutrition Facts
1 each: 173 calories, 7g fat (2g saturated fat), 19mg cholesterol, 103mg sodium, 25g carbohydrate (9g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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Reviews

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Average Rating:
  • Lucyin
    May 4, 2020

    Amazing fluffy easy doughnuts!! They seemed quite flexible with the amount of potato ... I had a bit over 2 cups of mashed potato, added in about 3 cups of flour and went from there. Using the bread machine on dough setting just saved the kneading etc. Rose up beautifully. I baked some in a baking tray with doughnut shapes - but the ones on a plain tray were better. I may have eaten lots of these straight out of the oven (after dipping in freshly ground cinnamon and caster sugar). I had to give them away immediately or I wouldn't have stopped.

  • Menne
    Jan 12, 2013

    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!

  • cowgirl18
    Jan 11, 2013

    No comment left

  • MelodyToffee
    May 21, 2012

    No comment left

  • belenski
    Apr 26, 2012

    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.

  • ironbutterfly45
    Jan 20, 2011

    Can you make these without a bread machine?

  • Spiffy64
    May 15, 2010

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

  • emabey
    May 15, 2010

    No comment left