The coffee-flavored glaze on these tasty doughnuts makes them a perfect way to start the morning. They’re also a great way to use up leftover potatoes.
—PAT SIEBENALER RANDOM LAKE, WI
PREP: 25 MIN. + RISING • COOK: 5 MIN./BATCH • MAKES: ABOUT 4 DOZEN
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
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, potatoes, eggs and, if desired, extract. Add the 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.
2. 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.
3. 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.
4. 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.