Feather-Light Doughnuts

• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm milk (110u0b0 to 115u0b0)
• 1 cup cold mashed potatoes
• 1-1/2 cups sugar, divided
• 1/2 cup canola oil
• 2 teaspoons salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 eggs
• 5-1/2 to 6 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• Additional oil for deep-fat frying

1. 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.
2. Punch dough down; roll out on a floured surface to 1/2-in. thickness. Cut with a 3-in. doughnut cutter. Place on greased
3. ; cover and let rise until almost doubled, about 45 minutes.
4. Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350u0b0; fry doughnuts until golden on both sides. Drain on paper towels; roll in cinnamon-sugar while still warm.

active dry yeast, warm milk, cold mashed potatoes, sugar, canola oil, salt, vanilla, baking soda, baking powder, eggs, allpurpose, ground cinnamon, additional oil

Taken from www.tasteofhome.com/recipes/feather-light-doughnuts/ (may not work)