Ingredients
1/4 cup sugar1-1/2 teaspoons active dry yeast1 teaspoon ground cinnamon1/2 teaspoon salt4 to 4-1/2 cups all-purpose flour1 cup 2% milk1/4 cup shortening2 tablespoons water2 large eggs, room temperature1/2 cup mashed sweet potatoes1/2 cup finely chopped dried cranberriesOil for deep-fat frying1 cup confectioners’ sugar2 to 3 tablespoons apple cider or juice
Preparation
In a large bowl, combine the sugar, yeast, cinnamon, salt and 1-1/2 cups flour. In a small saucepan, heat the milk, shortening and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add the eggs, mashed potatoes and cranberries; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough.
Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter; reroll scraps. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine confectioners’ sugar and apple cider; dip warm doughnuts in glaze.
