baked potato doughnuts

My kids LOVE donuts and would eat them all the time.  We do take time for special trips to our favorite donut shop, but we discovered that we love these lighter donuts as well!  They are fairly easy to make and keep nicely.  A few seconds in the microwave and a day-old donut is as fluffy as ever!

Baked Potato Doughnuts

• 3 medium potatoes, peeled and quartered
• 1 cup warm milk
• 2 eggs, well beaten
• 3/4 cup shortening
• 1/2 cup sugar
• 1 t. salt
• 4 1/2 cups bread flour
• 2 1/4 t. active dry yeast

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 and cool until warm.  Mash potatoes; set aside 1 cup and cool.

Place milk, eggs, shortening, sugar, salt, bread flour, yeast, potatoes, and reserved cooking liquid in a mixing bowl.  Knead on medium speed until dough forms a ball.  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 doughnut cutter and place on greased baking sheets.  Cover and let rise until almost doubled, about 25 minutes.

Bake at 350 degrees for 15-20 minutes or until lightly browned.  

For topping: Combine cinnamon and sugar in a bowl.  Dip into melted butter and then into cinnamon and sugar mixture.