Ingredients
2 packages (1/4 ounce each) active dry yeast1-1/2 cups warm milk (110° to 115°)1 cup cold mashed potatoes1-1/2 cups sugar, divided1/2 cup canola oil2 teaspoons salt2 teaspoons vanilla extract1/2 teaspoon baking soda1/2 teaspoon baking powder2 eggs5-1/2 to 6 cups all-purpose flour1/2 teaspoon ground cinnamonAdditional oil for deep-fat frying
Preparation
In a large bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; roll out on a floured surface to 1/2-in. thickness. Cut with a 3-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes.
Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350°; fry doughnuts until golden on both sides. Drain on paper towels; roll in cinnamon-sugar while still warm.
