Glazed Doughnuts
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
1/2 cup butter, softened
1 cup hot mashed potatoes (without added milk and butter)
3 large eggs
1/2 teaspoon lemon extract, optional
1 cup sugar
1-1/2 teaspoons salt
1/2 teaspoon ground cinnamon
9-1/4 to 9-3/4 cups all-purpose flour
Coffee Glaze:
6 to 8 tablespoons cold 2% milk
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
3/4 cup butter, softened
6 cups confectioners' sugar
1/2 teaspoon ground cinnamon
Dash salt
Oil for deep-fat frying
In a large bowl, dissolve yeast in warm water. Add milk, butter, potatoes, eggs and, if desired, extract. Add sugar, salt, cinnamon and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rise in a warm place until doubled, about 1 hour.
Stir down dough. On a well-floured surface, roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise for 45 minutes.
Meanwhile, for glaze, combine 6 tablespoons milk, coffee and vanilla; stir to dissolve coffee. In a large bowl, beat butter, sugar, cinnamon and salt. Gradually add milk mixture; beat until smooth, adding milk to reach a good dipping consistency.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, about 1-1/2 minutes per side or until golden. Drain on paper towels. Dip tops in glaze while warm. Makes about 4 dozen.
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