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
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 potato 75g water (reserve 15g and add in later if too dry) 42g whisked egg (from 1 medium egg) 45g butter
Topping: 30g butter, melted 30g brown sugar + 1/4 tsp cinnamon powder
METHOD: Put all ingredients together (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together (add in the reserve 15g of water if the dough is dry). Add in butter and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reach window pane stage. Let the dough rise in a warm place for 45 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 16 equal portions, approximately 40 - 41g 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 30 - 35 minutes or until double in size. While waiting for donut proofing, melt the butter in microwave or double boil. Blend the brown sugar and cinnamon powder together in a small bowl. Once the donut double in size, bake at preheated oven 200C for 8-10 minutes, or until golden brown. Brush the donut with melted butter when out from oven. Then sprinkle with sugar mixture.