Sweet Potato-Cranberry Doughnuts

• 1/4 cup sugar
• 1-1/2 teaspoons active dry yeast
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 4 to 4-1/2 cups all-purpose flour
• 1 cup 2% milk
• 1/4 cup shortening
• 2 tablespoons water
• 2 large eggs, room temperature
• 1/2 cup mashed sweet potatoes
• 1/2 cup finely chopped dried cranberries
• Oil for deep-fat frying
• 1 cup confectioners' sugar
• 2 to 3 tablespoons apple cider or juice

1. 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 120u0b0-130u0b0; 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.
2. 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.
3. 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
4. . Cover and let rise until doubled, about 30 minutes.
5. In an electric skillet or deep fryer, heat oil to 375u0b0. 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.

sugar, active dry yeast, ground cinnamon, salt, flour, milk, shortening, water, eggs, mashed sweet potatoes, cranberries, sugar, apple cider

Taken from www.tasteofhome.com/recipes/sweet-potato-cranberry-doughnuts/ (may not work)