|Milk||1⁄2 Cup (8 tbs), scalded|
|Butter||1⁄3 Cup (5.33 tbs)|
|Honey||1⁄2 Cup (8 tbs), warmed|
|Dry yeast||1 Teaspoon|
|Potato water||2 Tablespoon, warm|
|Mashed potatoes||1⁄2 Cup (8 tbs)|
|Egg||1 , well beaten|
|Whole wheat flour||2 1⁄2 Cup (40 tbs)|
|Softened butter||2 Tablespoon|
|Coconut sugar||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Dusting)|
Combine milk, butter, honey, and salt.
Stir well and cool to lukewarm.
Dissolve yeast in potato water and add to first mixture.
Add potatoes and egg, then work in flour.
Place in greased bowl, cover, and let rise about 1 hour, until light.
Place on floured board and knead for 5 to 8 minutes.
Roll to 1/2 inch thickness and cut into circles, using 3-inch doughnut cutter.
Place on buttered cookie sheets, and let rise again for about 45 minutes.
Preheat oven to 425° F.
Bake doughnuts about 12 minutes, until lightly browned.
Remove from oven and brush immediately with butter and dust with COCONUT SUGAR.