Makes 1 dozen

1 1/2 cups milk
1/4 cup vegetable shortening
1/4 cup sugar
1/4 cup mashed potatoes
1 package (about 2 teaspoons) dry active yeast
3 1/2 cups all-purpose flour, plus more for cutters
1 1/4 teaspoons salt
1/2 teaspoon baking powder
Vegetable-oil cooking spray
1 large egg
1/2 teaspoon pure vanilla extract
Vegetable oil, for frying
Maple Orange Glaze (recipe follows)
Chocolate Glaze (recipe follows)
Sprinkles (optional)


1. Place milk in a medium saucepan set over medium heat. Bring just to a boil, and remove from heat. Stir in shortening, sugar, and potatoes. Let sit until lukewarm.

2. In the bowl of an electric mixer fitted with the paddle attachment, place yeast and 1/4 cup warm water (105° to 115°). Beat on low speed to combine. Turn off mixer, and let stand until creamy, about 5 minutes.

3. Place flour, salt, and baking powder in a medium bowl; whisk to combine, and set aside. Spray a large bowl with cooking spray; set aside.

4. Add the milk mixture to the yeast mixture, and beat on the lowest speed until combined. Beat in egg and vanilla. Add dry ingredients, and beat until moistened. Switch to next highest speed, and beat until a soft, smooth dough forms, about 5 minutes. Transfer to prepared bowl. Cover with plastic wrap, and let dough to rise until it doubles in bulk, about 2 hours.

5. Spray two sheets of parchment with cooking spray. Roll the dough out between the sheets to a 1-inch thickness. Transfer to refrigerator, and let rest for 20 minutes.

6. Remove top layer of parchment. Using a 2 1/2-inch round cutter, cut out doughnuts as close together as possible, dipping cutter in flour before each cut. Use a 3/4-inch round cutter to cut a hole in center of each doughnut.

7. Line a baking sheet with paper towels; set aside. Heat 4 inches of oil in a large stockpot to 375°. Working in batches so as not to crowd the pan, fry doughnuts until golden brown, about 1 1/2 minutes per side. Use a slotted spoon to transfer to prepared baking sheet to drain and cool. Dip the top of each doughnut in glaze, alternating between the maple-orange and chocolate flavors. Coat glaze with sprinkes, if desired. Turn right side up to air dry.

Baked Potato Soup

2 large baking potatoes (8 ounces each)
3 tablespoons thinly sliced green onion
1/3 cup margarine or butter
1/3 cup all-purpose flour
2 teaspoons snipped fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups milk
3/4 cup shredded American cheese (3 ounces)
3 tablespoons thinly sliced green onion
4 slices bacon, crisp-cooked, drained and crumbled

1. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out each potato. Discard potato skins.
2. In a large saucepan cook 3 tablespoons green onion in margarine until tender; stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add the potato pulp and 1/2 cup of the shredded cheese; stir until cheese melts. Ladle into bowls. Garnish each serving with the remaining shredded cheese, 3 tablespoons green onion, and bacon. Makes 6 servings.
Make-Ahead Tip: Bake potatoes ahead. Remove pulp and place in storage container. Cover and refrigerate up to 24 hours ahead. To serve, add potato pulp to soup after mixture is thickened and bubbly; heat through. Add cheese and stir until cheese is melted.

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