Potato Bread in a Cup

I wanted to try making doughnuts using a recipe from the "30 UW Favourite Recipes". But not too sure if the recipe is wrong or I've misinterpreted it (btw, the chinese and english version shows different ingredients!), my dough turns out more like a cake batter (rather watery). There is no way I can shape them into doughnuts!

So I gave it a twist and made them into bread in a cup instead. I definitely made the right choice! The bread turns out super soft, a bit cake-like. I've revised some of the ingredients a bit and will definitely made these again. The following is my revised recipe, since I can't use it for doughnut anymore.



Soft & fluffy inside...


Potato Bread in a Cup

Ingredients
50g bread flour
200g top flour (original recipe calls for plain flour)
40g potato flour
2 tbsp milk powder
2 tbsp castor sugar
1/2 tsp salt
1/2 tsp dry yeast
220g cold water
100g butter (original recipe calls for 100g magarine)

Method
1. Mix all ingredients in a mixer with medium speed for 4 minutes. (I use a hand mixer to do this.)
2. Pour batter dough into muffin cups, half filled.
3. Cover the cups with a large piece of cling wrap and leave in a warm environment for the dough to proof till double in size (almost reach the rim of the cups). I left mine on top of a hot kettle and it took around an hour.
4. Bake in preheated oven at 170-180C for 25-30 minutes until top is slightly browned.
5. Remove from oven and cool on wire rack.

Yields 6 breads.

Optional: You can place some cheese strips on top of the dough, but ensure temperature is not too high as the cheese burns quite easily.

Mood: happy