Thursday, November 25, 2010

Baked and Glazed Potato Donuts

Some of the best things in life were by accident, right?! Growing up I never really had a thing for donuts. What was popular in my part of the world at the time were old fashioned dense, sugar coated balls of deep fried cake. Years later I moved to the deep south(Mississippi) where there were flashing 'HOT NOW' signs on every corner. Hello Krispy Kreme. I swore off them for a good bit, willpower is a strong thing.....and so isn't the power to plug your nose as you drive by so the smell of sweet dough doesn't get to you.

Then it happened. I had a KK donut, hot and fresh. They say you have to try everything once. Done and done. Soon after I made it my mission to all the fabulous ladies who appreciate a good donut but not the hip expanding effect of them to create a more figure friendly baked version. These babies hit the spot. Still very light, airy and melt in your mouth blissful. The only thing they are missing is junk and the greased stained hands. So ladies, fat pants be damned, you can eat a donut and leave the spare tire for your car!

  • 1 cup warm milk (2% or unsweetened vanilla almond)
  • 1 tsp honey
  • 2 packs instant yeast
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup almond flour
  • 1/2 tsp fine sea salt
  • 2 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1/4 cup Stevia in the Raw
  • 1/2 cup warm mashed potatoes (plain, nothing added)
  • 2 tbsp canola oil
In a small bowl mix the milk, honey and yeast. Let sit for 5 minutes to activate the yeast.

In a large bowl sift together the dry ingredients. Mix in the potatoes. When the yeast is activated stir in the canola oil. Add the wet mixture to the flour, mixing until well combined, kneading with fork or hand for a few minutes.

Transfer the dough to a well floured surface. Sprinkle a bit of flour over the top. Knead the dough a few times. Using a floured rolling pin, roll the dough out to about 1/2 inch thickness. Cut out donuts using your floured donut cutter (or even better if you do not have one like me, use a drinking glass and then the top of a soda bottle to make the hole in the center).

Lay the cut donuts on a baking sheet covered with parchment paper, spacing about 2 to 3 inches apart. Cover with a clean cloth and let rise until almost doubled, about 20 to 30 minutes in a warm area.

Bake in a 375 degree oven just until the bottoms are golden, about 8 to 10 minutes. Do not over bake unless you like eating dry hockey puck pieces of dough.

Remove from pan and let cool slightly about 5 minutes before swirling the tops in this tastes-sinful-but-not chocolate glaze.

Chocolate Glaze
  • 1 cup Stevia in the Raw
  • 2 tsp instant espresso coffee
  • 1/4 cup unsweetened dark cocoa powder
  • 1 tsp vanilla extract
  • pinch of sea salt
  • 3 to 4 tbsp hot milk
Place all of the ingredients in a bowl and whisk until smooth. Dip the donuts and place on wire rack. Garnish as you wish, but be sure to leave time to truly enjoy the fresh, warm donut!

Makes 1 dozen regular size glazed donuts.

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