Glazed Doughnuts

• 1 medium potato, peeled and cubed
• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 2 cups warm 2% milk (110u0b0 to 115u0b0)
• 1/2 cup butter, softened
• 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
• 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. 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.
2. 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.
3. 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
4. ; cover and let rise for 45 minutes.
5. 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.
6. In an electric skillet or deep-fat fryer, heat oil to 375u0b0. 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.

potato, active dry yeast, warm water, milk, butter, eggs, lemon, sugar, salt, ground cinnamon, flour, milk, coffee granules, vanilla, butter, sugar, ground cinnamon, salt

Taken from www.tasteofhome.com/recipes/glazed-doughnuts/ (may not work)