These BAKED POTATO DOUGHNUTS, cloud-soft and scented with citrus, are a lighter version of one of the most beloved home-baked yeast treats. Thanks to the potatoes in the dough, these doughnuts remain incredibly soft and moist even the next day, with a delicate texture that melts in the mouth.
Unlike classic fried doughnuts, baking gives an even golden color and a lightness that makes them perfect for breakfast or a snack. After baking you can brush them with a little melted butter and roll them in granulated sugar, or simply dust them with powdered sugar for a more delicate finish.
The lemon or orange aroma in the dough recalls Italian traditional desserts, those made at home for holidays or Sunday family gatherings. They are ideal enjoyed warm, perhaps with a cup of milk or tea, and they can also be filled with pastry cream, jam or chocolate cream for an even more indulgent version.
Baked potato doughnuts combine simplicity and deliciousness: a few wholesome ingredients, slow fermentation and the result is a soft, fragrant and irresistible sweet, perfect to share.
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- Difficulty: Easy
- Cost: Very economical
- Rest time: 3 Hours 40 Minutes
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Boiling, Baking
- Cuisine: Italian
- Seasonality: Carnival, All seasons
Ingredients
- 2 1/4 cups all-purpose flour
- 4.4 oz potatoes (boiled and mashed)
- 3 1/2 tbsp milk (warm)
- 0.18 oz fresh baker's yeast
- Half teaspoon sugar
- 1 egg (medium at room temperature)
- 3 1/4 tbsp granulated sugar
- lemon zest
- Half teaspoon vanilla extract
- 2 tbsp unsalted butter (soft)
- 1 pinch salt
- 1 egg yolk
- 2 tbsp milk
- 2 tbsp butter
- granulated sugar
What you’ll need to make the baked potato doughnuts
- 1 Bowl
- 1 Work surface
- 1 Rolling pin
- 1 Baking sheet
- Plastic wrap
- Parchment paper
- 1 Glass
- 1 Donut cutter
Preparation of baked potato doughnuts
First, boil the potato, peel it and let it cool.
Dissolve the yeast and half a teaspoon of sugar in the warm milk. Let rest for 10 minutes.
In a bowl or in the bowl of a stand mixer fitted with the spiral hook, place the mashed boiled potato, the egg, the lemon zest, the vanilla extract, the sugar and the yeast dissolved in the milk.
Mix everything together.
Add the flour little by little. Depending on the moisture of the potato you may need less or more. Say between 2 1/4 and 2 1/2 cups.
Knead for 10 minutes until the dough is elastic and well developed.
Add the soft butter little by little and let it be fully absorbed. Finally add a pinch of salt. Knead until you obtain a soft and elastic dough.
It should be slightly sticky but workable.
Shape into a ball, place it in a clean bowl, cover with plastic wrap and let rise in a switched-off oven with the light on for 2–3 hours or until doubled in size.When the first rise is complete, roll the dough out to a thickness of about 5/8 inch (1.5 cm) on a lightly floured surface.
Cut out the doughnuts (I used a 3 1/8-inch cutter) and place them on a baking sheet lined with parchment paper. Rework the scraps to make more doughnuts.
Cover and let rise again for 40 minutes.Brush the doughnuts with the egg yolk and milk mixture.
Bake in a preheated conventional oven at 356°F for 16–18 minutes, until golden.As soon as they come out of the oven brush them with a little melted butter and roll them in granulated sugar.
Perfect enjoyed plain, baked potato doughnuts can also be: filled with pastry cream or jam, glazed with powdered sugar and lemon, or covered with melted dark chocolate.
Storage
Baked potato doughnuts stay soft for 2–3 days if stored properly. Once completely cooled, place them in a well-sealed food bag or in an airtight container at room temperature, away from heat sources and humidity.
To keep them even softer, you can place a small sheet of absorbent paper in the container to help regulate humidity.
They can be frozen but without sugar on the surface. Wrap them individually in plastic wrap and place them in a freezer bag. They keep for up to 2 months.
To enjoy them at their best, thaw at room temperature and warm them for a few minutes in an oven at 320°F: they will be crisp and like freshly made.
