Lightly grease 2 baking sheets. In a large bowl, dissolve yeast in lukewarm water. Stir in eggs and butter.
Add sugar, potato flakes and milk.
Blend well. Add 4-1/2 cups bread mix and stir thoroughly. Add additional
bread mix to make a soft, but not too sticky dough. Turn out on a lightly floured surface. Knead about 5
minutes until dough is smooth and satiny.
Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise
in a warm place until doubled in bulk, about 1 hour.
Punch down. On a lightly floured surface, roll out dough about 1/4 inch thick.
Cut with a floured doughnut cutter. Place on prepared baking sheets.
Cover and let rise until doubled in bulk, about 30 to 40 minutes. In a deep fryer or electric skillet, heat 1/2
inch of oil to 375. Fry doughnuts about 1 minute on each side, until golden brown. Drain on paper
towels. While still warm, brush doughnuts with Vanilla Glaze.
Vanilla Glaze: Combine all ingredients and stir until smooth.
Formatted by Elaine Radis