Maple-Pecan Donuts

1. In a small bowl, stir together yeast and warm water until dissolved. In a large saucepan, heat milk until almost boiling. Stir in sugar, shortening and salt until shortening is melted. Stir in mashed potatoes, eggs, maple flavoring and yeast mixture. Using a wooden spoon, gradually stir in 4 cups flour.
2. Turn dough out onto a floured surface. Knead in remaining 1 cup flour; continue kneading to make a smooth, elastic dough (about 8 minutes). Shape dough into a ball.
3. Spray a large, clean bowl with nonstick cooking spray. Place dough in bowl; turn over to grease surface. Spray one side of plastic wrap with nonstick cooking spray; cover dough loosely with plastic wrap and a kitchen towel. Let rise in a warm place (80°F to 85°F) about 1 hour or until double in size.
4. On a lightly floured surface, roll dough to ½-inch thickness. Using a 3-inch donut cutter, cut dough into donuts and holes. Cover donuts and holes loosely with a clean cloth towel. Let rise in a warm place (80°F to 85°F) about 1 hour or until double in size.
5. In a deep-fat fryer or large heavy saucepan suitable for deep-fat frying, heat oil to 375°F. Follow manufacturer’s instructions for quantity of oil in deep-fat fryer. For heavy saucepan, use at least 1½ inches of oil.
6. Fry donuts and holes for 2 to 3 minutes or until golden, turning halfway through. Remove with a slotted metal spoon or wire spider skimmer spoon. Drain on double-thickness of paper towels; cool slightly.
7. Prepare Maple Frosting. Place chopped pecans in a large shallow bowl. Set aside.
8. Dip tops of warm donuts and holes in Maple Frosting, then dip in chopped pecans. Cool before serving.

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Maple Frosting

1. In a medium saucepan, melt butter; stir in brown sugar and bring to a boil, stirring often. Slowly add milk and return to a boil; remove from heat.
2. Whisk powdered sugar and maple flavoring into brown sugar mixture until smooth. Use immediately.