New Old Fashioned Donuts

Ali Clarke and Santos Loo
Ali Clarke and Santos Loo
July 27, 2023
In our house, donuts are one of our favorite treats. For special occasions we will go out early in the morning to get a dozen from our local donut shop. Even though we have some delicious donuts in Los Angeles, where we live, we wanted to be able to have this treat without the car ride. We took inspiration from our favorite donut, the Old Fashioned, and updated it with a delicious glaze and freeze dried fruit we crush to put on like sprinkles, so much better for kids. The addition of a riced plain potato makes the donut perfectly moist and fluffy in texture every time. With the Anova Precision Oven, we are able to both perfectly bake the potato and the donuts—and do it all from the comfort of home. Notes: It's very important to bake the potato with the skin on to prevent excess moisture from getting into the donut batter. This recipe uses Diamond Crystal kosher salt.
Serves
12
Prep Time
01:05
Cook Time
00:45
New Old Fashioned Donuts
3.5 (2)
60
Ingredients
For the Donuts
1
russet potato (at least 8 ounces/227g)
1 cup
(140g) all purpose flour
1 tsp
(5g) baking powder
1 tsp
(6g) baking soda
¼ tsp
(1g) kosher salt
½ cup
(1 stick/113g) unsalted butter, softened
¾ cup
(156g) lightly packed light brown sugar
1 Tbsp
(13g) vanilla extract
1
large egg (50g)
½ cup
(121g) buttermilk
Cooking spray, vegetable oil, or butter for greasing
For Topping the Donuts
1 cup
(125g) powdered sugar
2 Tbsp
(30g) buttermilk
1 cup
(34g) freeze dried fruit (we used mango, strawberry and blueberry)
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 400°F
Heat: Rear, Top

2. Bake the Potato

Rack
Place the skin-on potato directly on the oven rack and bake in the oven for 30 minutes, or until a paring knife goes in with little resistance. Remove the potato from the oven and let it cool enough to handle. Remove the skin and then weigh out 6 ounces. Use a potato masher or ricer to mash the potato until smooth. Set aside.
Bake the Potato
Sous Vide Mode: Off
Steam: 100%
Temp: 400°F
Heat: Rear, Top
00:30 Timer

3. Prepare the Pans

Lightly grease two 6-cavity donut pans. Set aside.

4. Prepare the Dry Ingredients

Place a fine mesh strainer over a medium bowl. Sift together the flour, baking powder, baking soda and salt. Mix together and set aside.

5. Make the Batter

In a stand mixer fitted with the paddle attachment, add the butter and light brown sugar. Mix on medium-high speed for 6 minutes or until light and fluffy, scraping down the sides of the bowl as needed to evenly mix the ingredients. Turn the mixer to medium and add the vanilla, egg, and buttermilk, and mix for 1 more minute or until combined. The batter will look curdled at this point. Add the dry ingredients to the batter in 3 parts, scraping down the sides of the bowl as needed. After adding all the dry ingredients, mix for about 1 more minute on medium speed until smooth. Add the mashed potato and mix again for 1 more minute, until smooth.
Make the Batter

6. Fill the Donut Pans

Divide the batter evenly between both pans, about ¼ cup plus 1 tablespoon per donut. Use the back of a spoon or small offset spatula to evenly spread the batter around each cavity.
Fill the Donut Pans

7. Adjust the Oven Temperature

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top, Bottom

8. Bake the Donuts

Rack
Place both pans side by side in the oven and bake for about 20 minutes, or until golden brown. A toothpick inserted into the center of a donut should come out clean. Remove the donuts from the oven and allow to cool for 10 minutes in the pan.
Bake the Donuts
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top, Bottom
00:20 Timer

9. Make the Glaze

In a medium bowl whisk together the powdered sugar and buttermilk until a smooth glaze forms. Set a cooling rack over a sheet pan next to the glaze.
Make the Glaze

10. Prepare the Fruit Sprinkles

Roughly chop the freeze dried fruit into small pieces.

11. Add the toppings

Allow the donuts to cool in the pan for 10 minutes. Run a butter knife or small off-set spatula around each donut to release from the pan. Dip the top of each donut in the glaze and set on the cooling rack. While the glaze is wet, sprinkle the tops with the freeze dried fruits. Let the glaze set and then serve.
Add the toppings
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