These are soooo good. They take a little time to make, but are worth the effort to get great-tasting lower-fat doughnuts. The recipe is from Taste of Home magazine and is credited to Jill Shramek.
- Place potatoes in a saucepan and cover with water.
- Bring to a boil; cook until tender.
- Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70-80 degrees.
- Mash potatoes; set aside 1 cup to cool to room temperature.
- (Refrigerate any remaining mashed potatoes for another use).
- In bread machine pan, place dough ingredients 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 of 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 inch thickness.
- Cut with a 2 1/2 inch 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.
- Note: Use of the timer feature is not recommended.