Coffee-Glazed Doughnuts

Ingredients

• 0.3 oz yeast dry ()
• 0.5 teaspoon cinnamon 
• 1.5 cups powdered sugar 
• 1 tablespoon plus light
• 3 large egg yolk 
• 3.3 cups flour all-purpose for sprinkling and rolling out dough
• 5 teaspoons espresso powder 
• 0.3 teaspoon salt 
• 2 tablespoons sugar 
• 0.3 cup butter unsalted softened
• 0.3 teaspoon vanilla extract pure
• 10 cups vegetable oil for deep frying
• 0.3 cup water 
• 2 tablespoons water (105-115°F)
• 1 cup milk whole at room temperature

Equipment

• bowl
• baking sheet
• paper towels
• pot
• blender
• baking pan
• kitchen thermometer
• kitchen towels
• rolling pin
• slotted spoon
• skimmer

Directions

1. Stir together yeast and warm water in a small bowl until yeast is dissolved.
2. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
3. Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
4. Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
5. Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick).
6. Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.
7. Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch.
8. Transfer to paper towels to drain. (Return oil to 350°F between batches.)
9. Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.
10. Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using).
11. Let stand until glaze is set, about 20 minutes.
12. Doughnuts are best eaten the day they're fried.