Ingredients
1 medium potato, peeled and cubed 2 packages (1/4 ounce each) active dry yeast1/4 cup warm water (110° to 115°)2 cups warm 2% milk (110° to 115°)1/2 cup butter, softened3 large eggs, room temperature1/2 teaspoon lemon extract, optional1 cup sugar1-1/2 teaspoons salt1/2 teaspoon ground cinnamon9-1/4 to 9-3/4 cups all-purpose flourCOFFEE GLAZE:6 to 8 tablespoons cold 2% milk1 tablespoon instant coffee granules2 teaspoons vanilla extract3/4 cup butter, softened6 cups confectioners’ sugar1/2 teaspoon ground cinnamonDash saltOil for deep-fat frying
Preparation
Place potato in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain potatoes; return to pan. Mash until very smooth.
In a large bowl, dissolve yeast in warm water. Add milk, butter, potato, 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, until golden, about 1-1/2 minutes per side. Drain on paper towels. Dip tops in glaze while warm.
