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Home » Type » Breads » Yeast Breads » Savory Baked Yeast Doughnuts {With Potato, Manchego, & Thyme}

Savory Baked Yeast Doughnuts {With Potato, Manchego, & Thyme}

November 26, 2010 by Faith 44 Comments

I promise these aren’t bagels!  :)

I hope everyone had a safe and happy holiday!  Every year after Thanksgiving I start thinking about interesting new ways to use leftovers since it’s the one holiday meal that seems to generate a few weeks’ worth of extra food.  There are many delicious ways to remake turkey (turkey croquettes, tortilla soup, musakhan, and quesadillas, to name a few), but sometimes reinventing Thanksgiving side dishes can be more difficult. 

When it comes to using leftover mashed potatoes, there are the usual options, including things like potato chowder, potato croquettes, shepherd’s pie, potato rolls, and any number of egg recipes that involve mashed potatoes (a couple of my favorites are omelets with mashed potatoes, cheddar, and broccoli, and baked eggs with mashed potatoes, cream, and scallion).  This year I was inspired by the idea of potato rolls but I wanted to do something a little different, so I thought the idea of savory doughnuts was perfect.

While these savory doughnuts may look like bagels, they are actually very different in both taste and texture.  (I should mention that while I love these doughnuts, they could never take the place of bagels in my heart…but on the other hand, leftover mashed potatoes have never looked so good!)  Unlike a bagel’s chewy, dense texture, these doughnuts are fluffy and light as air.  The flavors of Manchego and thyme blend very well and make the doughnuts incredibly aromatic as they bake.

Savory Baked Yeast Doughnuts {With Potato, Manchego, & Thyme}

(Yield:  About 17 doughnuts)

2 1/4 tsp instant yeast

1/4 c warm water

3/4 c milk

1/2 c mashed potatoes

1 large egg

2 tsp sugar

3/4 tsp fine salt

2 tsp minced fresh thyme

2 oz Manchego cheese, finely shredded (divided)

3-4 c all-purpose flour

Canola oil (for the bowl)

1 egg beaten with 1 TB water (for eggwash)

Oil a large bowl with canola oil and set aside.  In a small bowl, whisk together the yeast and warm water; let sit 5 minutes.  Heat the milk in a small saucepan over medium-low heat until it just starts to steam and small bubbles form at the edges; turn off heat and cool slightly.  In a large bowl, stir together mashed potatoes, egg, sugar, salt, and thyme.  Slowly stream milk into mashed potato mixture, stirring to incorporate.  Using a wooden spoon, stir in 1 1/2 c flour, then 3/4 of the Manchego (reserve the remaining cheese for topping the doughnuts before baking).  Stir in another 1 1/2 c flour; once it gets too hard to stir with the spoon, turn dough out onto a floured surface and knead it, adding flour as you need from the remaining 1 c (the dough should still be sticky; you shouldn’t need the full 1 c of remaining flour here, save the rest of it to use when you roll out the dough after the first rise).  Knead about 5 minutes, or until you press a finger into the dough and the indentation remains. 

Transfer dough to the oiled bowl, lightly cover the bowl with a piece of plastic wrap, and let rest at room temperature until doubled in size (about 1 hour).  Turn dough out onto a floured surface and sprinkle a little flour on top; roll dough out (or push it out with your fingers) until it’s about 1/2 to 3/4-inch thick.  Use a 3-inch ring to cut out your doughnuts, then poke the center of each with a straw; there will be a very small hole – use your fingers to work the hole out so it’s 1/2 to 1-inch in diameter.  Re-roll the scraps and repeat this process until all the dough is used (you should get about 17 doughnuts).  Transfer the doughnuts to a baking sheet lined with parchment paper or a silpat liner, leaving about 2 inches between each doughnut.

Preheat oven to 400F.  Lightly drape a piece of plastic wrap over the doughnuts and let them rise at room temperature until they’re puffed (about 30 minutes).  Lightly brush eggwash on top of each doughnut (you will have extra eggwash) and sprinkle the reserved cheese on top.  Bake doughnuts for 15-20 minutes, or until light golden brown, rotating the trays once.

Manchego cheese rind…isn’t it pretty?

Lovely Fresh Herbs 

The Beautifully Light and Fluffy Interior

Filed Under: Yeast Breads Tagged: Baked Doughnuts, Donuts, Ideas for Leftovers, Manchego Cheese, Mashed Potatoes, Recipes, Savory Doughnuts, Thyme, Yeast Doughnuts

Comments

  1. A Canadian Foodie says

    November 29, 2010 at 6:08 pm

    You must be SO proud of yourself. These look absolutely spectacular and your photography is incredible. You have made me feel I could actually make these myself through this post.
    That is no easy feat!
    :)
    valerie

    Reply
  2. Nutmeg Nanny says

    November 28, 2010 at 2:53 pm

    These look great! I’m really loving thyme right now too.

    Reply
  3. [email protected] says

    November 28, 2010 at 7:00 am

    These are beautiful! They look just like the Asiago bagels my husband loves from a bakery here. Much better that they are homemade. So glad to have this recipe!

    Reply
  4. Honey @ honeyandsoy says

    November 27, 2010 at 5:25 pm

    Faith, you are killing me!! I am so hungry right now, and those doughnuts with cheese… and the fluffy interior would be so satisfying! Alas… I can only drool at your photos ;)

    Reply
  5. grace says

    November 27, 2010 at 3:51 pm

    savory doughnuts!! what a concept! i love the look of the innards. well done, faith!

    Reply
  6. Nicole, RD says

    November 27, 2010 at 1:20 pm

    The cheese is beautiful, as are the doughnuts. They look unique and delicious, for sure!

    Reply
  7. Louanne says

    November 27, 2010 at 12:32 pm

    These look so fluffy, Faith, and the flavor sounds amazing. I still have leftover mashed potatoes, so if I can get it together, these looks like the perfect use for them. I also wanted to tell you that I made your cranberry-apple chutney for Thanksgiving, and I loved it, as did my mom & brother-in-law. I doubled the recipe, because I wanted some leftover to use in another recipe. It was delicious!

    Reply
    • admin says

      November 28, 2010 at 9:05 am

      Louanne, I’m so glad you liked the chutney! :)

      Reply
  8. YinSynchromy says

    November 27, 2010 at 9:54 am

    What a marvelous idea! Love the concept of merging manchego and thyme.

    Reply
  9. Monet says

    November 27, 2010 at 8:50 am

    Wow! I have never thought to make savory donuts before, but I’m just loving the sound of these beauties…and I’m certain I would love the taste! Thank you for sharing such an inspired and creative idea. You never let me down! I’m always so impressed when I visit you and your beautiful blog!

    Reply
  10. Barbara says

    November 27, 2010 at 6:04 am

    Could I please be your neighbor??? And would you share all your creations with me? This looks fabulous, Faith!

    Reply
  11. Anna Johnston says

    November 27, 2010 at 2:45 am

    Fantastic Faith, dough using potatoes is a taste sensation all its own, these look fabulous lovely :)

    Reply
  12. Magic of Spice says

    November 27, 2010 at 12:20 am

    They look so airy and I so love manchego cheese, what a nice choice :)

    Reply
  13. Katerina says

    November 27, 2010 at 12:06 am

    This is a great way to use your leftovers. These recipes are very useful because we don’t throw any food.

    Reply
  14. Veronica says

    November 26, 2010 at 11:29 pm

    YOu never cease to amaze me! Great use of the leftover taters.

    Reply
  15. Swathi says

    November 26, 2010 at 9:12 pm

    Faith,
    I am tempted by this donuts. I am staying away form donuts. This one calling my name. Looks awesome.

    Reply
  16. Carolyn Jung says

    November 26, 2010 at 9:08 pm

    Wow, it’s possible I like these way better than the original mashed potatoes. The accent of manchego and thyme just sound like perfection.

    Reply
  17. Reeni says

    November 26, 2010 at 6:58 pm

    I love all the flavors you used in these Faith! I bet their incredibly delicious!

    Reply
  18. Julie M. says

    November 26, 2010 at 6:41 pm

    Oh YUM! These look beautifully delicious! What a creative way to use up leftover potatoes!

    Reply
  19. Chef Dennis says

    November 26, 2010 at 6:30 pm

    Faith

    your right definitely not a bagel! They look so light and fluffy inside, that manchego and fresh herbs are such a wonderful flavor combination…and what a clever way to use up leftover mashed potatoes!
    Thanks for sharing your creation!
    Dennis

    Reply
  20. Cara says

    November 26, 2010 at 6:20 pm

    They do certainly look like bagels.
    I am intrigued by their fluffy interior texture.

    Reply
  21. Lorraine @ Not Quite Nigella says

    November 26, 2010 at 4:23 pm

    Goodness me Faith, you are SO creative! I wish I celebrated Thanksgiving here (I would have but I didn’t realise it was coming up so soon!) and it was the day before when I realised it. If only to have some leftover turkey to make these! :D

    Reply
  22. Krista says

    November 26, 2010 at 4:20 pm

    Oh Faith, these are so beautiful!! Your pictures are so fabulous I can almost smell the yeasty dough and that lovely toasted cheese. :-)

    Reply
  23. Velva says

    November 26, 2010 at 4:10 pm

    Love it!!! Oh my, does this look delectable. Give me some jam, and a good cup of coffee.

    Happy Thanksgiving to you.

    Reply
  24. Maria @ Scandifoodie says

    November 26, 2010 at 2:38 pm

    Yum, perfect texture!

    Reply
  25. [email protected] says

    November 26, 2010 at 2:26 pm

    I love the texture of dough with potatoes… my favorite English muffin recipe are light as air. This looks like a keeper. The photos are just splendid too, Faith. Really makes me want to reach out and grab one! They would be a great base for a turkey sandwich!

    Reply
  26. Erica says

    November 26, 2010 at 12:41 pm

    Now THIS is a creative use for leftovers! They are gorgeous. They do look like bagels, just really yummy fluffy bagels ;). Hope you’re getting some relaxing in after all the Thanksgiving day cooking

    Reply
  27. Jeanne says

    November 26, 2010 at 11:53 am

    It doesn’t matter what you call these, they look delicious! I love mashed potatoes and cheese, and doughnuts are a brilliant way to use both! I don’t think I’ve ever had a savory doughnut before so I’ll definitely have to give these a try.

    Reply
  28. Mia says

    November 26, 2010 at 11:36 am

    Oh my , this is bsolutely delicious!!
    The texture is gorgeous and oh so soft , i’ll take these any day!
    I must bake these and soonnn..
    Love the added cheese and how u used the potatoes:-)
    I read on KAf they make a moist bread :-)now i see and u have done something so deliciously creative!

    Reply
  29. Mary says

    November 26, 2010 at 10:29 am

    What a wonderful way to use left over potatoes. These look and sound deliciious. I hope you are having a great day. Blessings…Mary

    Reply
  30. marla {family fresh cooking} says

    November 26, 2010 at 9:51 am

    I love that you have made a savory doughnut. You are right, nothing could replace bagels – but it looks like these might give ’em a run for the money :) xo

    Reply
  31. Victoria says

    November 26, 2010 at 9:45 am

    Wow, you could’ve fooled me! They totally look like bagels until you look at the picture of the interior! Great and unique idea for using your mashed potatoes!

    Reply
  32. Diane says

    November 26, 2010 at 9:36 am

    I have never been mad about doughnuts, but this recipe could make me change my mind! Diane

    Reply
  33. BeadedTail says

    November 26, 2010 at 9:24 am

    I bet those are so tasty! I just love the idea of baked doughnuts!

    Reply
  34. tasteofbeirut says

    November 26, 2010 at 9:02 am

    these look so pretty! I think one of the appeal of baked goods for me is the looks factor and these definitely have it, not counting the taste which is also there. yum

    Reply
  35. [email protected] says

    November 26, 2010 at 8:37 am

    These special doughnuts look very good indeed and great for leftovers. They do not look like bagels for me coming from the home of the real bagel lol(not to start a bagel war):-)

    Reply
    • admin says

      November 26, 2010 at 9:19 am

      Evelyne, Lol, I just meant their outer shape, not the inside. ;)

      Reply
  36. Lazaro says

    November 26, 2010 at 7:48 am

    Faith,

    Fantastic idea. Creative concept. That is why I love your work. You push boundaries and challenge yourself to think outside the box. You remind me of someone I know.

    Wonderful combination of manchego & thyme, aromatic and flavorful.

    Bravo!

    Reply
  37. ingrid says

    November 26, 2010 at 7:25 am

    Pass me one, Faith! I’m sitting here starving at work waiting for 12 o’clock so I can leave.

    Hope you had a delicious Thanksgiving! Happy Friday!
    ~ingrid

    Reply
  38. Carol says

    November 26, 2010 at 6:49 am

    What a cool way to use up mashed potatoes! They look fantastic! Love all the flavors in there. Savory doughnuts, what a neat idea!

    Reply
  39. Heavenly Housewife says

    November 26, 2010 at 8:09 am

    What a fascinating recipe, and one that I would most definitely love to sample :D
    Hope you had a fab thanksgiving.
    *kisses* HH

    Reply
  40. Rosa says

    November 26, 2010 at 5:02 am

    Those look so good! Manchego cheese is so delicious.

    Cheers,

    Rosa

    Reply
  41. chriesi says

    November 26, 2010 at 4:46 am

    Oh these are to die for! Love it!

    Reply
  42. Joanne says

    November 26, 2010 at 5:32 am

    Haha I don’t think anything could replace bagels for me either but this isn’t about replacing, this is about loving equally. And these look totally worthy of my life. What a genius idea!

    Hope you had a great T-day babe!

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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