Baked Potato Doughnuts with Apple Compote

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Happy National Doughnut Day! Potatoes are the stealth ingredient in these moist, delicious doughnuts.

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Baked Potato Doughnuts with Apple Compote

Happy National Doughnut Day! Potatoes are the stealth ingredient in these moist, delicious doughnuts.
Course: Dessert
Keyword: apple, baked potato, compote, doughnuts, national doughnut day
Servings: 12 large doughnuts
Author: Nicole Sandor

Ingredients

Doughnuts:

  • 1 russet potatoes
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour, plus more for dusting
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ½ cup brown sugar
  • 3 tablespoons sugar
  • ½ cup sour cream
  • 1 egg

Apple Compote:

  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • 2 tablespoons agave nectar or honey
  • 2 cups apple juice
  • 1 apple, diced in ¼-inch pieces
  • 1 tablespoon all-purpose flour
  • Water, as needed

Instructions

Doughnuts:

  • Preheat oven to 350°. Line a baking sheet with parchment paper.
  • In a medium pot, boil potatoes with skins until fork-tender. Strain excess water; peel skins. Mash the potatoes and let cool.
  • In a medium bowl, whisk together salt, flours, baking powder, baking soda and spices. Set aside.
  • In a large bowl, combine mashed potato, sugars, sour cream and egg.
  • Add dry ingredients to potato mixture, and beat until just incorporated. Dough will be sticky. Let dough rest for 10 minutes.
  • Dust counter with all-purpose flour; roll out dough to ½-inch thickness.
  • Using a 3-inch circular cookie cutter, punch holes from dough and line them up on parchment-lined baking sheet. Take a 1-inch circular cookie cutter and punch holes in the center of the dough.
  • Bake 12–13 minutes, until donuts start to turn golden brown.
  • Remove from pan, and cool on a rack. Prepare topping.

Apple Compote:

  • In a small sauté pan, melt butter and then add sugar, creating a paste.
  • Add agave, stir, then add apple juice and diced apple. Simmer 5 minutes.
  • In a small bowl, add water to flour a little at a time, creating a slurry, which prevents clumping.
  • Slowly stir slurry into the hot liquid, cook until thickened.
  • Top doughnuts with compote.
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