Baked Sugar Doughnuts (Bread Machine Hack)

Boil the cubed potatoes in salted water until fork-tender (about 15-20 minutes). Drain and reserve exactly 60g of the starchy cooking liquid — this is your secret weapon for the most tender doughnuts ever. Let both the liquid and potatoes cool completely.

Mash 200g of the cooled potatoes until completely smooth (honestly, lumpy potatoes = lumpy doughnuts, and nobody wants that). Set aside to cool to room temperature.

Add ingredients to your bread machine in this exact order: reserved potato cooking liquid, milk, eggs, mashed potatoes, shortening, sugar, salt, bread flour, and yeast. Run the dough cycle (mine takes about 90 minutes). (Trust me on the order — liquid first, flour and yeast last. Your bread machine will thank you.)

When the cycle finishes, turn the dough onto a floured surface. It'll be soft and slightly sticky (that's the potato magic working). Knead in 30-60g more flour until it's smooth and just barely tacky.

Roll the dough to exactly 1.25cm thick (½ inch). Cut with a 6cm doughnut cutter, or use two round cutters (large and small). Save those holes — they're the baker's tax! (No doughnut cutter? Use a large biscuit cutter and a shot glass for the center holes. Works perfectly.)

Place cut doughnuts on parchment-lined baking sheets, cover with a clean kitchen towel, and let rise until almost doubled (about 25-30 minutes). They should look puffy and pass the poke test.

Preheat your oven to 175°C (350°F). Bake for 15-20 minutes until golden brown on top — they should spring back when lightly touched.

While they're baking, whisk together the sugar and cinnamon in a shallow bowl. The moment the doughnuts come out, brush them with melted butter (don't be shy here) and immediately roll in cinnamon sugar. (Work fast while they're still warm — the butter needs to be absorbed for the sugar to stick properly.)