3 c. all-purpose flour
1 pkg. active dry yeast
1 tsp. baking powder
1 c. milk or water
1/4 c. butter
1/4 c. sugar
1 tsp. salt
1 egg
1/2 c. plain mashed potatoes
Shortening or cooking oil for deep fat frying

Combine 1 1/2 cups flour, yeast and baking powder. Heat milk or water, butter, sugar and salt until warm (120 to 130 degrees F.). Add to flour mixture along with egg and potatoes. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in the remaining flour, using a spoon until dough is smooth.

Place in greased bowl. Cover and chill about 2 hours or overnight. Stir dough down. Roll dough to 1/2 inch thickness on lightly floured surface. Cut with a floured 2 1/2 inch doughnut cutter. Reroll as necessary. Fry 2 or 3 doughnuts at a time in deep hot fat (365 degrees F.) about 1 minute on each side or until golden, turning with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and holes.

GLAZE:

4 c. sifted powdered sugar
1/3 c. boiling water
1 tbsp. corn syrup
1/2 tsp. lemon extract or vanilla

Stir together powdered sugar, boiling water, corn syrup and lemon extract or vanilla in a medium mixing bowl. Dip warm doughnuts in glaze, holding each over the bowl to allow excess glaze to drip off. Place glazed doughnuts on wire rack to dry.

Makes about 18 doughnuts.