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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 48 |
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The coffee-flavored glaze on these moist and tasty doughnuts makes them a perfect way to start off the morning...on Christmas Day or any day. You'll find this recipe is a great way to use up leftover potatoes. Ingredients:
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 king arthur unbleached 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 |
Directions:
1. 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.
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 the butter, sugar, cinnamon and salt. Gradually add milk mixture; beat until smooth, adding additional milk to make a 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. Yield: about 4 dozen.
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