Glazed Doughnuts

Total Time:Prep: 25 min. + rising Cook: 5 min./batch

Recipe by Pat Siebenaler, Random Lake, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 09, 2023

The light coffee flavor in these tasty sugar-glazed doughnuts makes them a perfect start to the morning...on Christmas Day or any day. You'll find that the recipe is a delectable way to use up leftover potatoes. —Pat Siebenaler, Random Lake, Wisconsin

Cinnamon-Sugar Doughnuts: Omit glaze. Gently roll warm doughnuts in a mixture of 2 cups sugar and 1 teaspoon ground cinnamon. Poppy Seed Doughnuts: Add 1/4 cup poppy seeds to dough along with the sugar. Substitute vanilla glaze for coffee glaze. In a saucepan, bring 1/2 cup sugar, 1/4 cup 2% milk and 1/4 cup butter to a boil. Cook and stir for 1 minute. Remove from heat; cool completely. Stir in 1/2 cup confectioners' sugar and 1/4 teaspoon each salt and vanilla until smooth. Drizzle over doughnuts.
Test Kitchen Tips
  • Before you peel potatoes, scrub them with a vegetable brush under cold water and remove any eyes or sprouts.
  • Kids love to help make (and eat) doughnuts. Younger kids can help apply the glaze, while older children can help with rolling out the dough and cutting the shapes.
    • TEST KITCHEN APPROVED

    Glazed Doughnuts

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    Yield:about 4 dozen
    Prep:25 min
    Cook:5 min
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    Ingredients

    • 1 medium potato, peeled and cubed
    • 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
    • 3 large eggs, room temperature
    • 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
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    Directions

    1. 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. 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. 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 baking sheets; cover and let rise for 45 minutes.
    4. 4
      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.
    5. 5
      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.

    Nutrition Facts

    1 doughnut: 281 calories, 13g fat (4g saturated fat), 25mg cholesterol, 127mg sodium, 39g carbohydrate (20g sugars, 1g fiber), 4g protein.
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