Makes sense, my Irish roots are truly showing.
I love potatoes in all forms, but especially in quirky spots like inside the filling and dough of cake that is perfect with a dark cup of coffee.
I know the recipe looks a bit daunting, with three different components to make and combine.
Use a leftover boiled potato to create the fragrant sweet filling or take the 15 minutes to boil one fresh. A quick mash through a sieve and stir in the rest. The filling is done in 15 minutes.
The dough comes together just as quickly.
Best of all, once the combination is rolled together, it can be frozen in slices for super simple creation in the future.
This is one of my favorite ways to have a warm pastry on a weekend. I just pull out the number of slices I want to use the night before and let them thaw and rise overnight in the fridge.
Mashed Idaho© Potato Cinnamon Ring with Cinnamon Drizzle-Gluten-Free, tender cinnamon filling encased in crispy dough
- 1 large or 2 small cold boiled Idaho© russet potato
- ½ cup brown sugar
- ½ teaspoon salt
- 2 tablespoons cinnamon
- 2 tablespoons melted butter Dough
- 4 Tablespoons unsalted butter
- ¼ cup brown sugar
- 1 tablespoon yeast
- 1 ½ cups Bob’s Red Mill© Cup for Cup flour mix
- 1/3 cup mashed Idahoan© potato flakes
- 1 egg
- 1/2 cup half and half
- 1 egg- beaten for brushing on pastry before baking.
1/2 cup powdered sugar
- Click on through to the Idaho Potato Commission for all the instructions.
|Dough spread onto greased parchment|
|Dough rolled out between greased parchment|
|spread with cinnamon filling|
|Rolled up before cutting|
|Slices fanned to create a wreath|
I was so happy to create and be compensated for this recipe for the Idaho Potato Commission