Ingredientes para Baked Sugar Doughnuts Bread Machine
- 1 pound russet potatoes
- 1 cup milk
- 1 large egg
- 1/4 cup shortening
- 3/4 cup granulated sugar (1/4 cup for dough, 1/2 cup for coating)
- 1 teaspoon salt
- 3 1/2 cups bread flour
- 2 teaspoons active dry yeast
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
- 1/2 cup potato cooking liquid, reserved and cooled
- 1/4 to 1/2 cup all-purpose flour, if needed
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Cómo preparar Baked Sugar Doughnuts Bread Machine
- Peel and cube 1 pound russet potatoes. Place in a saucepan and cover with water.
- Bring to a boil and cook until tender (about 15-20 minutes).
- Drain potatoes, reserving 1/4 cup of the cooking liquid.
- Let the reserved liquid cool to 70-80°F (21-27°C).
- Mash the cooked potatoes.
- Set aside 1 cup of the mashed potatoes to cool to room temperature.
- In your bread machine pan, add ingredients in the order recommended by your machine's manual. Include the reserved potato liquid and the remaining mashed potatoes.
- Select the dough setting on your bread machine and let it complete the cycle.
- Once the cycle is finished, gently turn the dough out onto a lightly floured surface.
- Knead in an additional 1/4 to 1/2 cup of all-purpose flour, if needed, until the dough is slightly tacky but not sticky.
- Roll out the dough to 1/2 inch thickness.
- Use a 2 1/2-inch doughnut cutter to cut out the doughnuts.
- Place the doughnuts on greased baking sheets.
- Cover the baking sheets and let the doughnuts rise until almost doubled in size (about 25 minutes).
- Preheat oven to 350°F (175°C).
- Bake for 15-20 minutes, or until the doughnuts are lightly browned.
- While the doughnuts bake, combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow dish.
- Once baked, brush the warm doughnuts with melted butter.
- Immediately dip the buttered doughnuts into the cinnamon-sugar mixture, coating them evenly.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
34g
Fat
12g
Carbs
8g
