Baked Potato Donuts

by - March 19, 2020

Baked Potato Donuts

Baked Potato Donuts

Baked Potato Donuts


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...

I have tried many times with this Baked Potato Donut recipe and each time my family members gave thumb up.  This recipe is highly recommended if you are looking for Donuts recipe.

I have another highly recommended recipe that you may like to try too.  Potato Burger Buns recipe.

It is advisable to read the following notes before starting baking.

GENERAL NOTES:

KNEADING TIME
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.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
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. 

PROOFING
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 dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING
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.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Baked Potato Donuts 

Yields: 16 donuts

INGREDIENTS:

300g bread flour (I used Japan 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:
  1. Wash, peel and cut the potato.  Steam for 15 minutes or until potatoes are soft.
  2. 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.  
  3. 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.
  4. 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.
  5. 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.  Please use a kitchen scale if you want to be exact.  Roll each portion into a ball.  
  6. 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.
  7. Once the donut double in size, bake in preheated oven at 200C for 8-10 minutes, or until golden brown.
  8. 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.


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12 comments

  1. This looks yummylicious. Will definitely give it a try. Do you have a sourdough version?

    ReplyDelete
    Replies
    1. Thank you for your comment. It is indeed delicious. I have not tried on sourdough yet. I will experiment. Cheers :)

      Delete
  2. If I knead in BM.. how do I judge the water?

    ReplyDelete
    Replies
    1. Hi there, Thanks for your question. Please use your hand to test and feel the dough. I also use stand mixer.
      Cheers and happy baking :)

      Delete
  3. Hi, thanks for the recipe. Baked this donuts today and my kids love it! The texture is soft and absolutely yummy!

    ReplyDelete
    Replies
    1. Hi, thank you for trying this recipe and your feedback. Happy to hear that your kids love it.
      Cheers :)

      Delete
  4. Can I replace the potatoes with sweet potatoes or pumpkin?

    ReplyDelete
    Replies
    1. Hi, Yes, of course you can. Someone has tried using this recipe and replace with pumpkin. But, please take note of the hydration because pumpkin puree is more hydrated and need to cut down the water.

      Cheers and happy baking :)

      Delete
  5. Hai... Can we also deep fried the donut ot its deferent recipe?

    ReplyDelete
    Replies
    1. Hi, yes you can deep fried the donut with this recipe. Cheers :)

      Delete
  6. How long the donat can be stay soft? Tahnks

    ReplyDelete
    Replies
    1. Hi, thank you for asking. By next day, the texture become slightly dry, but still quite soft. This donut is best enjoyed fresh.

      Delete

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