Glazed Doughnuts

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Preparation time: 25 mins rising
Cooking time: 5 mins

Difficulty: Easy - for beginners
Serves: 48 servings


•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 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


•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 the milk, butter, potatoes, eggs and extract if desired. 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.
• 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 the butter, sugar, cinnamon and salt. Gradually add milk mixture; beat until smooth, adding additional milk to make a 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. Yield: about 4 dozen.


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