"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

No Fry Potato Doughnuts Recipe

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This recipe for No Fry Potato Doughnuts, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, May 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 medium potatoes, peeled and quartered
1 c. milk (70-80 degrees)
2 eggs, well beaten
c. sugar
1 tsp. Salt
4 c. bread flour
2 tsp. Dry yeast

Topping:
c. sugar
1 tsp cinnamon
c. butter, melted

Directions:
Directions:
Better than Krispy Kreme

Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving c. cooking liquid. Set aside 1 c. to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use). In a 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 2 T water or flour if needed. When cycle is completed, turn dough onto a lightly floured surface. Knead in an additional - c. flour if necessary. Roll out to thickness. Cut with a 2 doughnut cutter. Place on greased baking sheets. Cover and let rise until almost doubled, about 25 minutes. Bake at 350 or until lightly browned. Combine sugar and cinnamon. Brush warm doughnut with butter, dip in cinnamon, sugar mixture. Makes about 2 dozen.

 

 

 

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