Mashed Potato Doughnuts
4 cups flour
4 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 cup mashed potatoes
3 Tbsp. shortening
1 cup sugar
2 eggs, well beaten
1 cup milk
Sift first 5 ingredients together. Cream sugar and shortening, add
potatoes and eggs. Add to flour mixture, with milk, to form a soft dough
that you can handle. Roll out on floured board 1/2 inch thick; cut with
doughnut cutter. Cook in deep, hot fat till brown on both sides (turn
when first crack appears) Drain on paper towels. Serve plain or coated
with powdered sugar.
Makes 4-5 dozen.
Baked Cinnamon-Applesauce Doughnuts
2 pkg Dry yeast
5 3/4 c. All-purpose flour;divided
1/2 c Sugar
1 tsp. Ground cinnamon
1/2 tsp. Ground nutmeg
1/4 c. Margarine;melted and divided
1 tsp. Ground cinnamon
1/4 c. Warm water; (105-115degrees)
1 1/4 c. Unsweetened applesauce
1/3 c. Margarine
1/2 tsp Salt
2 large Eggs
1/2 c. Sugar
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add 3 cups flour, applesauce, and next 6 ingredients; beat at low speed of an electric mixer until moistened. Beat at meduim speed for an additional 2 minutes. Stir in 2 cups of flour, 1/2 cup at a time, to form a soft dough.
Turn out onto a well-floured surface.
Knead until smooth and elastic(about5 minutes);
add enough remaining flour,1 tablespoon at a time, to prevent
dough from sticking to hands.
Place dough in a bowl coated with cooking
spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and turn outonto a lightly floured surface.
Roll dough to 1/2 inch thickness; cut with a lightly floured 2 1/2 inch doughnut cutter.
Combine doughnut holes and any remaining scraps of dough; reroll to 1/2 inch thickness and cut as before. Place doughnuts on baking sheets coated with cooking spray; brush 2 tablespoons melted margarine over doughnuts.
Let rise, uncovered, in a warm, draft-free place for 40 minutes. Combine 1/2 cup sugar and 1 teaspoon in a large zip-top heavy-duty plastic bag, and set aside.
Bake doughnuts at 425 degrees for 8 minutes or until golden.
Immediately brush remaining 2 tablespoons melted margarine over baked doughnuts; add doughnuts to plastic bag. Seal the bag and shake to coat.
Makes 3 dozen doughnuts