Scald milk. Dissolve yeast in warm water. Add 1 tablespoon white sugar to water and yeast and let stand for 15 minutes. When milk has cooled to lukewarm, add 2 cups of the flour. Beat to a smooth batter and add the yeast. Let this rise for 20 minutes. Add eggs to mashed potatoes; add melted shortening and whip until very smooth. Potato mixture must be warm. Add to the batter and mix well.
Add remaining flour to which salt and cinnamon have been added. Mix and knead to a smooth dough. Let rise once and knead down. The second time it rises, roll out to 1/2-inch thickness and cut as for doughnuts. Let rise and drop into hot grease (350°) and cook for 3–4 minutes or until light golden brown. Drain on paper towels. Coat with remaining sugar, or when cool, dip one side in a thin icing of powdered sugar and milk.
Fun Fact: Beginning on July 24, 1847, construction of Salt Lake Temple took 40 years to complete. Granite used at the site was quarried in Little Cottonwood Canyon, 20 miles southeast of the site, and transported to the site by teams of oxen. Four days of travel was required for each wagonload to reach the temple site. The Salt Lake Temple is the largest (of more than 130 around the world) and best-known temple of The Church of Jesus Christ of Latter-day Saints. The Salt Lake Temple is the centerpiece of the ten-acre Temple Square in Salt Lake City, Utah. Although there are no public tours inside the temple, the temple grounds are open to the public and are a popular tourist attraction.
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