Glazed Doughnuts Recipe
Glazed Doughnuts Recipe photo by Taste of Home

Glazed Doughnuts Recipe

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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. —Pat Siebenaler, Random Lake, Wisconsin
TOTAL TIME: Prep: 25 min. + rising Cook: 5 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 25 min. + rising Cook: 5 min./batch
MAKES: 48 servings

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 McCormick® Pure 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 McCormick® Pure 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 milk, butter, potatoes, 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.
  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 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.
Originally published as Glazed Doughnuts in Country Woman Christmas 1996, p11

Reviews for Glazed Doughnuts

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MY REVIEW
Reviewed Oct. 20, 2013

"This recipe makes a batch of delicious donuts.I just love the glazing."

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