Monday, February 2, 2009

No-Fry Potato Doughnuts

Here is a better alternative to regular doughnuts. They turn out great and are fun to make, especially with kids.

3 medium potatoes, peeled and quartered
1 cup almond milk (70-80 degrees)
4 Tb flax egg
¾ cup earth balance
½ cup evaporated cane juice crystals
1 tsp. sea salt
4 ½ cups white wheat flour
1 ¼ tsp. active dry yeast

¾ cup evaporated cane juice crystals
1 ¼ tsp. ground cinnamon
¼ cup earth balance, melted

Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving ¼ cup cooking liquid; set liquid aside to cool to 70-80 degrees. Mash potatoes; set aside 1 cup to cool to room temperature. In bread machine pan, place dough ingredients in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting. When cycle is completed, turn dough onto a lightly floured surface. Knead in an additional ¼ to ½ cup four if necessary. Roll out to ½ in thickness. Cut with a 2-1/2 in. doughnut cutter. (or get creative – I use a wide mason jar lid and a shaving cream lid for the hole.) 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 earth balance; dip in cinnamon-sugar.

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