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(recipe courtesy of Christine Deschatelets)

2 medium white potatoes, peeled and quartered

1 cup milk

1/4 cup warm water from cooking the potatoes

2 large eggs, beaten

3/4 cup lard or shortening

1/2 cup sugar1 tsp salt

4 1/2 cups all-purpose flour

2 1/4 tsp active dry yeast

Topping:

1/2 cup sugar

1 tsp ground cinnamon

3 tbs cup melted butter
Cook potatoes in boiling water until tender. Pass through a potato ricer and set aside 1 cup to cool.
Place potatoes, milk, water, eggs, lard, sugar and salt in the pan of a bread maker. Cover with flour and place yeast on top. Set machine to “Dough” function.
When dough is ready, turn out onto a lightly floured surface, kneading in a little more flour, if necessary, to form a workable dough. Roll to 1/2-inch thick and cut using a 2 1/2-inch doughnut cutter. Place on greased baking sheets. Cover with lint-free kitchen towels and let rise until almost doubled (about an hour in a warm place). Bake at 350F for 15-20 minutes, until lightly golden. Brush warm doughnuts lightly with butter and dip in cinnamon sugar.

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