After frying donut for the first time a few days ago, kids were asking for more đ€Ł so we tried this baked potato donut recipe from @bakewithpaws âșïž , definitely healthier than the fried version.
The dough is a little sticky, I tried stretching the middle hole bigger but after baking, the hole still ended up closed like belly button hahah. Quite cute though. I also tried squeezing all donuts onto one baking tray. But after second proofing⊠some donuts got stuck together so I had to shift and reshape a few to move it to another tray đ nonetheless, donut stays really SOFT and yummy !
Thank you @bakewithpaws for this AWESOME recipe ! đ
To make it dairy-free, we have omitted the milk powder and also replaced butter with plant based butter.
Ingredients:
300g bread flour
1 3/4 tsp instant yeast
38g castor sugar
1/2 tsp sea salt
120g mashed potatoes
80g water
55g whisked egg
45g nuttelex butter @plantbasednuttelexsg
Topping:
35g Melted nuttelex butter
35g castor sugar + 1/4 tsp cinnamon powder (mix in a bowl)
1. Steam potatoes and mashed. Set aside to cool
2. In a mixing bowl, add in all ingredients except butter and salt. Let knead till forming a dough
3. Add salt and butter and knead till reaches windowpane stage
4. Let dough proof in covered bowl for 45 mins or till doubled.
5. Punch the proofed dough to release air. Transfer to floured pastry mat. Divide dough to 15-16 pieces , 40-42g each (my total dough 615g so 15 donuts of about 41g ) . Roll them into small dough balls.
6. Starting from the first dough ball. Make a hole in the center with your floured finger and stretch it out to form a donut shape. Place it on lined baking tray leaving gaps (at least 5cm) in between shaped dough. Repeat with the rest of the dough in sequence.
7. Let proof for 25-30 minutes or until doubled.
8. Bake in preheated oven at 200deg cel for 8-10 minutes until golden brown.
9. Let cool on rack slightly. Once itâs cool enough to handle, brush the donut with melted butter. Drop it into the bowl with cinnamon sugar mix to coat.
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