Super soft and chewy donut that you are going to like it. Donuts are usually deep fried. But, I tried to make this healthier baked version. Enjoy...
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Baked Potato Donuts Recipe Yields: 16 donuts
INGREDIENTS:
300g bread flour (I used Japanese high gluten flour) 1 3/4 tsp instant yeast 40g sugar (I used organic brown sugar) 1/2 tsp sea salt 30g milk powder 120g mashed potatoes (from 1 big potato) 85g water (If the dough is too dry, add 1 tablespoon of water at a time)
50g whisked egg (from 1 large egg) 45g salted butter, room temperature
Topping: 35g butter, melted 35g brown sugar + 1/4 tsp cinnamon powder
METHOD: Wash, peel and cut the potato. Steam for 15 minutes or until potatoes are soft. Put all ingredients together (except butter) into the bowl of stand mixer. Using the dough hook, knead for 3 - 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reaches window pane stage. Leave the dough in the same bowl and cover with kitchen towel or plastic. Let it rise in a warm place for 45 minutes or until doubled in size. While waiting for the dough proofing, melt the butter in microwave or using a double boiler. Blend the brown sugar and cinnamon powder together in a small bowl. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 16 equal portions, approximately 41 - 42g each portion. Roll each portion into a ball. Make a hole in the center of the ball using thumb. Stretch the hole with your fingers to make it larger. Place into a lined baking pan with parchment paper. Let it proof for another 25 - 30 minutes or until doubled in size. Once the donut double in size, bake in preheated oven at 200C for 8-10 minutes, or until golden brown. Brush the donut with melted butter when out from oven. Then sprinkle with sugar mixture. Note: You may also deep the donut in melted and drop it into a bowl of sugar mixture to coat.
Notes:
For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another. The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. www.bakewithpaws.com/feed #Breads/Buns/Loaf-StraightDoughMethod
