How To Make Twisted Potato Donuts (Sourdough)

Ste-By-Step Instruction

1. Sweet Stiff Starter
1. In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour.  Mix with paddle attachment until well mixed and all come together.   It can be done by hand mixing too.
2. Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled.  It took about 8 - 9 hours depending on your starter.  It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. 
2. Mashed Potato:
1. Wash, peel and cut the potato.  
2. Steam for 15 minutes or until potatoes are soft.
3. Mash the potato with a potato ricer.  Set aside to cool.
3. Main Dough:
1. Put all ingredients (except butter) into a bowl of stand mixer.  I usually slightly torn the stiff starter dough first.
2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for 2 minutes or until all incorporated.  This step is critical to prevent  an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
3. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage.  During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
4. First Proofing/Resting The Dough:  
1. In the same bowl, let the dough rest for 30 - 60 minutes. Keep it covered with clingfilm or use a lid.  This dough I rested for 30 minutes at 29C room temperature and the dough rose a bit. (I did not find any big differences of 30 mins to 60 minutes rest.  So, please follow your schedule).
5. To shape:
1. Transfer the dough to a clean floured surface then divide into 12 equal portions. 
2. Form each portion into a ball.  
3. Flatten with rolling pin. 
4. Roll the dough like a swiss roll. Then roll it to a long strand (about 12 inches).
5. Please watch the video"How To Shape Twisted Donut"
6. Place the twisted dough into the prepared baking tray about 1.5 - 2 inches apart.
7. I made marks with a pencil about 0.7 cm away from the original size of the dough. 
6. Final Proofing:
1. Let them proof at a warm place until the dough rise about 70% in size or when it reaches the pencil marks.   This one took approximately 1 hour and 15 minutes at room temperature of 29C - 30C.  The duration of proofing depends on your ambient temperature and starter.
7. To bake:
1. Preheat the oven at 200C (top and bottom heat) or 175 (fan-forced mode) 10 - 15 minutes before baking.
2. Bake at preheated oven for 10 - 12 minutes, or until golden brown.
3. Remove donuts from oven. 
4. Immediately brush the donut with melted butter. Then sprinkle with sugar mixture.

Sweet Stiff Starter

Main Dough

Top Tips for Best Results

1. Sourdough Starter:   
• A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak.  For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".
2. Gluten Development: 
• Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing.  From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
3. Kneading: 
• Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
4. Flour & Hydration: 
• Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results.   If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
5. Dough Temperature:
• Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
6. Proofing:
• Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
• If it bounces back instantly, it’s under-proofed and needs more time.
• If the indentation stays, it’s over-proofed.
• If the indentation slowly bounces back, it’s ready to bake.
• There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
7. Wrinkle Top or Shrinking: 
• If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
8. Baking & Oven Temperarate:  
• 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.

Common Mistakes to Avoid

Overbaking can dry out the donuts—keep an eye on them near the end.
Don't skip resting the dough before shaping—it relaxes the gluten for easier twisting.
If your dough feels too sticky, add a small amount of flour, but don’t overdo it.

Ingredient Substitutions & Variations

Mashed Potatoes: 

Can be replaced with pumpkin or sweet potato mash for variation.

Milk: 

Use dairy or plant-based alternatives like oat or soy milk.

Butter: 

Substitute with margarine or vegan butter for a dairy-free version.

Sugar Topping:

Optional—brush with melted butter and dust with cinnamon sugar after baking.

Troubleshooting Guide

Dough is too sticky: Add a little flour, 1 tablespoon at a time.

Dough isn’t rising: Starter may be weak or environment too cool—allow more time.

Donuts are dense: Underproofed or over-kneaded—try reducing kneading time slightly.

Serving Suggestions & Storage

Serve: Warm, with tea or coffee. Optionally dust with powdered sugar or glaze.

Store: In an airtight container at room temp for up to 2 days.

Freeze: Wrap individually and freeze for up to 2 weeks. Reheat in oven or air fryer.

Frequently Asked Questions (FAQ)

Can I fry these donuts instead?

Yes! If you prefer, you can deep-fry them at 170–180°C until golden brown.

Why use mashed potatoes in the dough?

Mashed potatoes help keep the donuts soft and moist while enhancing texture.

Can I make this without sourdough starter?

Yes. Replace the starter with 3g instant yeast and reduce the flour and liquid accordingly.

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