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Baked Doughnuts

Source: Joe's Place-Recipe Swap & Online Store ;)

1 c. mashed potatoes (scant)
1 cake or packet yeast
1/4 c. warm potato water
1 c. milk, scalded
3/4 c. shortening
1/2 c. sugar
1 tsp. salt
2 eggs, well beaten
4 1/2 c. flour

Add shortening, sugar and salt to scalded milk. Cool to lukewarm. Add mashed potatoes and yeast that has been dissolved in potato water. Blend in eggs; add flour gradually.
Cover; let rise until light. Place on floured board and knead. Roll to about 1/2 inch thick. Cut with doughnut cutter that has a large hole. Place onto buttered cookie sheet. Let
rise until light. Bake in 425 degrees oven until delicately browned. Brush with butter on all sides while still warm and roll in granulated sugar. Makes about 30. They can also be iced with glaze or powdered sugar icing.

Chocolate Glaze:
4 ounces semisweet chocolate, chopped
1/2 cup cream

Chocolate Glaze: Place the chopped chocolate in a bowl. Boil the cream and pour it over the chocolate and let sit, whisking to combine. Keep warm. Dip doughnuts in chocolate glaze when cooled.



Baked Sugar Doughnuts (bread Machine)

These are so 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. — Jul 2, 2004

3 medium potatoes, peeled and quartered
1 cup milk (70 to 80 degrees)
2 eggs, well beaten
1/2 cup sugar
1 teaspoon salt
4 1/2 cups bread flour
2 1/4 teaspoons active dry yeast

Topping
3/4 cup sugar
1 1/4 teaspoons ground cinnamon
1/4 cup butter or margarine, melted

Makes: 2 1/2 dozen

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.