No Fry Potato Doughnuts Recipes

NO-FRY POTATO DOUGHNUTS

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil; Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; set 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 the milk, eggs, shortening, sugar, salt, bread flour and yeast in order suggested by manufacturer, adding reserved cooking 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 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-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.

NO-FRY DOUGHNUTS

Steps:

• Dissolve yeast in water.
• Add milk and shortening.
• Stir for 1 minute.
• Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth.
• Stir in enough flour to form soft dough but do not knead.
• Cover and let rise in a warm place until doubled.
• Punch down and turn onto a floured surface.
• Roll out to 1/2 inch thickness.
• Cut with a 2.75 inch doughnut cutter.
• Place 2 inches apart on greased baking sheets and brush with butter.
• Cover and let rise in a warm place until doubled.
• Bake at 350F or 180C for 20 mins or until lightly browned.
• Meanwhile, melt butter in a saucepan, add sugar, water and vanilla.
• Stir over low heat until smooth (do not boil).
• Keep warm.
• Dip warm doughnuts one at a time into glaze and turn to coat.
• Drain on wire rack.
• Serve immediately.

NO-FRY POTATO DOUGHNUTS

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70 degrees F-80 degrees F. 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 cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remaining 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 addition 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-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 degrees F for 15-20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar.

NO-FRY DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter; place 2 in. apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 20 minutes or until lightly browned. Meanwhile, for glaze, melt butter in a saucepan. Add the confectioners' sugar, water and vanilla; cook over low heat until smooth (do not boil). Keep warm. , Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately.

NO-FRY POTATO DOUGHNUTS

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70 degrees F-80 degrees F. 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 cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remaining 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 addition 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-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 degrees F for 15-20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar.

LEFTOVER MASHED POTATO DONUTS RECIPE BY TASTY

Steps:

• Sift the flour, baking powder, baking soda, salt, and nutmeg into a medium bowl.
• In a large bowl, cream the butter with an electric hand mixer on medium-high speed until light and fluffy, 1-2 minutes. Add the granulated and brown sugars and the mashed potatoes and cream until combined. Add the eggs and vanilla and mix until combined.
• Add half of the dry ingredients to the mashed potato mixture and mix on medium speed until mostly incorporated. Add the buttermilk, and mix until almost combined. Add the rest of the dry ingredients and use a spatula to finish mixing until just incorporated.
• Turn the dough out onto a lightly floured surface. Knead for 1-2 minutes, adding up to ¼ cup (30 g) more flour as needed until the dough is cohesive and no longer sticky.
• Use a rolling pin to roll out the dough to ½ inch (1 ½ cm) thick, flouring the dough as needed.
• Use a 3-inch (7 cm) round cutter to cut out donuts. Use a 1-inch (2 ½ cm) round cutter to cut out holes from the centers. Set the donuts and holes on a baking sheet. Re-roll the dough scraps and cut out more donuts. Refrigerate the donuts and holes until ready to fry.
• Heat the canola oil in a large pot fitted with a deep fry thermometer over medium heat until it reaches 375°F (190°C). Set a wire rack over a baking sheet and place nearby.
• In a medium bowl, mix together the sugar and cinnamon. Set near the wire rack.
• Working in batches, fry the donuts and holes in the hot oil for about 2 minutes per side, until deep golden brown. The donut holes will take less time than the donuts. Transfer to the wire rack to cool for 1 minute, then carefully toss in the cinnamon sugar.
• Eat warm, or let cool completely.
• Enjoy!