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BREAD MACHINE: No-Fry Potato Donuts




Source of Recipe


unknown


List of Ingredients




3 medium potatoes, peeled & quartered
1 cup milk chocolate chips, warmed
2 eggs, well beaten
1/2 cup sugar
1 tsp salt
4 1/2 cups bread flour
1 pkg yeast (2 1/4 tsp)

TOPPING
3/4 cup sugar (only need 1/2 cup)
1 1/4 tsp. ground cinnamon (only need 1 tsp.)
1/4 cup butter or margarine, melted


Recipe



1. Place potatoes in a saucepan and cover with water. Bring to a boil; cookuntil tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70º to 80º. Mash potatoes; set aside 1 cup to cool to room
temperature. (Refrigerate remaining mashed potato for another use if desired).

2. 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 flour or water 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.

3. Roll out to 1/2-inch thickness. Cut with a 2-1/2 inch doughnut cutter. Place on greased (cooking spray) baking sheets; cover and let rise until almost doubled,
about 25 minutes.

4. Bake at 350º for 15-20 minutes (mine baked faster than this) or until lightly browned.

5. Combine sugar and cinnamon. Brush warm doughnuts with melted butter; dip in cinnamon-sugar mixture. Yield: about 2-1/2 dozen.


*NOTE: Use of the timer feature is not recommended with this recipe.