Ingredients

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

Instructions

1. Place potatoes in a saucepan and cover with water.

2. Bring to a boil; cook until tender.

3. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70-80 degrees.

4. Mash potatoes; set aside 1 cup to cool to room temperature.

5. (Refrigerate any remaining mashed potatoes for another use).

6. In bread machine pan, place dough ingredients in order suggested by manufacturer, adding reserved cooking liquid and potatoes.

7. 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).

8. When cycle is completed, turn dough onto a lightly floured surface.

9. Knead in an additional 1/4 to 1/2 cup flour if necessary.

10. Roll out to 1/2 inch thickness.

11. Cut with a 2 1/2 inch doughnut cutter.

12. Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes.

13. Bake at 350 for 15-20 minutes or until lightly browned.

14. Combine sugar and cinnamon.

15. Brush warm doughnuts with butter; dip in cinnamon-sugar.

16. Note: Use of the timer feature is not recommended.