Recipe: Potato Donuts
Goal: To change at least 3 key ingredients and/or the technique
Result: Potato Smore Muffins and Portable Smore Hand Pies
In my previous recipe swap recipes (Fat and Happy Blog swap recipes) I deviated more from the ingredients rather than the technique. Since this original potato donut is deep fried, something my thighs just don't let me do, my creation this time changes the baking technique more than the ingredients themselves.
After trying a few variations on the dough I settled on a winner, but still had not decided on the best cooking method. The dough saw the grill, the oven and the stove top in the form of cookies, balls and shapes that can't even be described.
A memory hit me of my Mom making these crazy muffins that involved wrapping bread dough around a marshmallow and baking it. That marshmallow muffin was the answer. But you'll also see a second baking option that is almost an empanada or a smore hand pie. I couldn't resist adding this because I could see this traveling well, say camping, where you could pop it over the fire for a minute to heat it up and it's good to go.
Both methods are fun, just completely different outcomes. And above all else, it's just fun to play with recipes.
Tips and Techniques: To make the dough a little easier to work with, wrap it tightly in plastic wrap and store in the refrigerator for up to a day before using.
Smore Potato Muffin
1 cup riced (cooked) potato
2 Tbls butter, room temperature
1/2 cup semolina flour
1/2 cup flour + 1/2 cup for kneading and for the surface
2 tsp baking powder
good pinch of salt
1/4 cup agave
pinch of nutmeg
Bar of semi sweet chocolate, cut in to small squares
3 tbls butter, melted
1/4 cup white sugar
1 tsp ground cinnamon
Using a fork, mash together the potato, butter, flour, baking powder and salt. In a small bowl, whisk together the egg, agave and nutmeg. Pour the liquid into the potato mixture, use the fork to combine everything being careful not to overmix. Place the dough onto a floured surface, knead lightly to add another 2-4 tablespoons of flour into it. Wrap in plastic wrap and let sit in the refrigerator for 20 minutes.
Pat out the dough to about 1/4 inch on a floured surface. Cut circles about 4" in diameter. Set the chocolate and marshmallow in the center of each. Carefully work the dough around the marshmallow and seal the whole the up so it's a ball, be sure to pinch and seal all the edges together tightly. Continue until the dough is used up.
Melt the butter. Mix the sugar and cinnamon together on a plate. Roll balls in the melted butter, then in the cinnamon sugar mixture. Place in a lightly greased cupcake pan. Bake at 350 degrees for about 12 minutes or until the muffins become set. Over baking will cause them to begin to split open. Serve while warm.
Portable Smore Hand Pies
Make the dough as directed above and let it rest in the refrigerator. Take a tablespoon of dough and pat it out into a circle about 1/4 inch thick, dust the surface with flour to help keep the dough from sticking.
Chop a marshmallow into small pieces. Place the chocolate and a few marshmallow pieces on the dough. Pat out another circle of dough and place on top of the first, creating a sandwich. Carefully pinch the edges together, seal the edges well so nothing leaks out. Repeat with the remaining layers.
Place a non-stick fry pan over medium heat. Add in the little empanadas to the dry pan (don't add butter or oil to the pan.) Cook on each side until well darkened, but short of burning. Remove from heat and serve immediately with fresh whipped cream or pack them up and take them with you.
Please take a few moments to see my fellow swappers recipes at the recipe swap page or at the individual listings below:
- Meet the Other Recipe Swappers
- Lindsay of Rosemarried
- Chef Dennis of More the a Mountfull
- Mari of The Unexpected Harvest
- Toni of Boulder Locavore
- Joy of the Herbed Kitchen
- Monique of Fat and Happy
- Shari of Good Food Week
- Priya of Sweet U
- Jennifer of Adventuresome Kitchen
- Lora of The Cake Duchess
- Pola of Cooking Italian in the Midwest
- Mary of The Gluten Freed Gourmet
- Jamie of Random Acts of Food
- Crissy and Lauren of the Little Yellow Kitchen
- Clair of Clearly Clair
- Nicolle of Rhythm of the Seasons
- Jacqueline of the Dusty Baker
- Linda of Everybody Eats
- Tricia of Eating is Art
- Cindy of Tyro Tidbits
- Merry-Jennifer of The Merry Gourmet
- Rachel Saunders of Blue Chair Fruit Jam
- Alli of An Open Cookbook