Glazed Doughnuts

Total Time

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


about 4 dozen

Updated: 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
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  • 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
  • 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 baking sheets; cover and let rise for 45 minutes.
  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. 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.
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.
  • Nutrition Facts

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