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1
In a large bowl,dissolve yeast in warm water,
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2
Add the milk,and butter
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3
potatoes,eggs,sugar,salt,cinamon.
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4
add the lemon extract if desired.
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5
3 cups of flour.Beat until smoothe.
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6
stir inenough remaining flour to form a soft dough.
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7
Cover and let rise in a warm place until doubled,about 1 hour.
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8
punch down dough
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9
On a well floured surface,roll out to 1/2 inch thickness.
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10
Cut with a 2 1/2 inch.doughnut cutter.
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Place on greased baking sheets.
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Cover and let rise for 45 minutes.
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13
Mean while for the glaze.
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14
Combine 6 tablespoons milk, coffee and vanilla.
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15
stir to dissolve coffee,
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In a large bowl, beat the butter sugar cinamon,and salt.
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Gradualy add milk mixture,beat until smoothe,adding additional milk to make a dipping consistancy.
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18
To deep fry
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in an electric skillet, or a deep fryer, heat oil to 375F.
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Drop doughnuts in to oil gradualy so not to splash,a few at a time so oil doesnt cool to fast.when slightly browning turn over by poking with a stick or handle end of wooden spoon.
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(this all happens real fast dont over cook they will cook real quick.about 1 1/2 minutes per side.or until golden.
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22
Drain on paper towels.
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Important: dip tops in glaze while warm, It makes a difference.
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ENJOY.
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The real fun will be making different flavored glazes that is up to your imagination, anyway you do them will be delish.
