1 cup warm milk (70° to 80°)
2 eggs, well beaten
½ cup sugar
1 tsp salt
4½ cups bread flour
2¼ tsp active dry yeast
Topping:
¾ cup sugar
1¼
tsp ground cinnamon
¼ cup butter or margarine, melted
Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving ¼ cup cooking liquid; set
aside liquid aside to cool to 70°-80°. 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 cooling liquid and
potatoes. Select dough setting (check
dough after 5 minutes of mixing; some flour may remain on top; add 1 to 2 tablespoons water or flour if needed). When cycle is completed, turn dough onto a
lightly floured surface. Knead in an
additional ¼ to ½ cup flour if necessary.
Roll out to ½ in. thickness. Cut
with a 2-1/2-in. 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 due to the eggs. From the March/April 2000 Quick Cooking Magazine)
