Breads (Yeast) - Buns/Rolls

Baked Potato Donuts

March 19, 2020 | Recipe by Bake with Paws
Baked Potato Donuts

Baked Potato Donuts


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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.

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.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Baked 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 russet 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. Mashed Potatoes:
    1. Wash, peel and cut the potato.  Steam for 15 minutes or until potatoes are soft.
  2. Kneading Dough:
    1. 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. 1st Proofing:
    1. 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. Preparing The Topping:
    1. 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. Shaping:
    1. 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.  
    2. 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.  
  6. Final Proofing:
    1. Let it proof for another 25 - 30 minutes or until doubled in size.
  7. Baking:
    1. Once the donut double in size, bake in preheated oven at 200C for 8-10 minutes, or until golden brown.
    2. 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.


GENERAL NOTES:

GLUTEN DEVELOPMENT & WINDOWPANE TEST
Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.


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.

FLOUR
The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

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 until it rises 80 - 90% in size or is slightly below the rim of the pan.

BAKING TEMPERATURE & TIME
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.

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
  7. this is the second recipe i made from this website. it was fluffy like a cloud and had nice potato flavor. would recommend

    changes i made
    - kneaded by hand, took half an hour (!!!)
    - used imperial measurements since i don't have a scale

    tips:
    - if you just poke a hole the hole will mostly disappear when baking/proofing, would recommend making the whole much bigger to achieve donut shape
    - make sure the potato is well cooked to avoid chunks
    - if you are using imperial measurements here is the conversion i calculated and used
    ^1 cup minus 1.5 tablespoons
    ^sugar 2 tablespoons
    ^yeast: 1.75 tablespoon
    ^salt: 1/2 teaspoon and a sprinkle more
    ^water: 1/3 cup and 1.5 tablespoons (more if too dry)
    ^1 egg
    ^butter: 6.5 tablespoons

    ReplyDelete
    Replies
    1. Thank you for trying and conversion of the measurement.

      Cheers :)

      Delete

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