Place potatoes in a saucepan and cover with water; bring to a boil, cook until tender. Drain, reserving 1/4 c. cooking liquid, set aside to cool to room temp. Mash potatoes, set aside 1 c. to cool to room temp Refrigerate remaining potatoes. In bread machine pan place dough ingredients in order suggested by machine, adding reservedcooking liquid and potatoes. Select dough setting . When cycle is completeed turn dough onto a lightly floured surface. Knead in an additional 1/4-1/2 c flour, if necessary. Roll out to 1/2 inch thick 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 and dip in cinnamon and sugar
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