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Glazed Doughnuts

List of Ingredients




1 1/2 oz fresh Cake Yeast
1 cup tepid Water (95 to 100 degrees F)
1 t Sugar
1/4 # Butter (1 stick)
1 C Milk, scalded
3/4 C cooked and riced Potato (2 to 3 Potatoes, depending on size)
3/4 C Light Brown Sugar
2 Eggs plus 2 extra Yolks
1 1/4 t Pure Vanilla Extract
1/4 t Lemon Oil (Extract)
2 1/3 C Dry Powdered Milk
1 t Baking Powder
1/4 t Baking Soda
3/4 t Salt
1/4 C Oat Flour (finely ground oatmeal also works)
6 C Unbleached Flour, plus additional as needed
1 recipe Glaze (follows)
3 # Vegetable Shortening, such as Crisco for a 4 quart fryer

Recipe



Proof the Yeast in 1 cup Water with 1 t Sugar, (if it foams 5 to 7 minutes later it's proofed properly). Add the Butter to the scalded Milk.
Add the Potato, Brown Sugar, Eggs, Egg Yolks, Vanilla, and Lemon Oil.
Mix together the powdered Milk, Baking Powder, Soda, Salt, Oat Flour, and unbleached Flour. Add the proofed Yeast mix to the mix you've made with the Milk, Eggs, Potato, etc. Add the Flour mix to this. Knead, adding more Flour if needed to form a dough that can be rolled out. Allow the dough to rise until doubled, about 45 minutes to 1 hour, then knead again.
The length of time it will take for a Yeast dough to rise depends in part on the surrounding room temperature. Times are given for "room temperature assuming a normal room temperature but don't try to speed things along by allowing your dough to get too warm. Too much heat can kill the yeast and even prematurely cook part of your dough.
Roll out dough to a 1 to 1 1/2-inch thickness and cut out rings using a doughnut cutter or a larger (3 1/2 to 4-inch) and a smaller (2-inch) biscuit cutter. Gather together the remaining dough and roll it again until all the dough is cut. Allow the cut doughnuts to rise again until doubled in size and then fry, making sure not to fry too many at a time.
Fry in solid Vegetable Shortening at 370* F, about 30-45 seconds on each side. Glaze when slightly but not completely cool.
Makes about 2 1/2 dozen doughnuts.

Glaze:
3 C Confectioners' Sugar
1/4 C Maple Syrup
1 t Honey
1 C Water

1. Combine all the ingredients and either dribble the glaze with a spoon over the slightly cooled doughnuts or dunk them into the glaze, whatever your glaze-to-doughnut ratio preference dictates. Let glaze set about 10 minutes, before serving.
Makes enough to glaze 2 1/2 dozen doughnuts.