Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm buttermilk (110° to 115°)1-1/2 cups warm mashed potatoes (without added milk and butter)3 eggs1/3 cup butter, melted3 cups sugar, divided4 teaspoons baking powder1-1/2 teaspoons baking soda1 teaspoon salt1 teaspoon ground nutmeg6 cups all-purpose flourOil for deep-fat frying1/2 teaspoon ground cinnamon
Preparation
In a large bowl, dissolve yeast in warm buttermilk. Add potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours.
Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining 1 cup sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm.
