Turn a sweet potato puree into deliciously soft and flavorful sweet potato doughnuts.
I didn’t grow up with potatoes, they were something completely new when I first discovered them. I’m not gonna lie, that happened fairly late in life and it only occurred because I used them for my son’s vegetable puree when he was a tiny baby. I was never impressed by their taste, but I did love their texture and colour. And I’ve been quite eager to try them in desserts.
These sweet potato donuts aren’t just any dessert though. We loved them so so much that these donuts became something my little family asks for often. They are moist and so so fluffy and have this beautiful colour and incredible aroma. I cannot wait to give this recipe a try with pumpkin or perhaps some carrot puree. I feel like experimenting, having fun! The recipe below is adapted after the lovely Stella Parks from Brave Tart – such a great blog and I’m sure a recently published great recipe book.
- 680g bread flour
- 6g baking powder
- 5g instant yeast
- 60g brown sugar
- 1 pinch ground nutmeg
- 3g salt
- 150g sweet potato puree*
- 1 teaspoon vanilla extract
- 2 eggs
- 250ml whole milk
- 90g butter, melted
- Combine all the ingredients in the bowl of your mixer.
- Mix with the dough hook for 4 minutes at the lowest speed then 6 more minutes at second speed.
- The dough should look smooth and be elastic.
- Gather the dough into a ball then cover with bowl with plastic wrap. Allow to rest and rise for 40-50 minutes or until double in volume.
- Transfer the dough on a floured working surface and roll it into a sheet that has about 1cm thickness.
- Cut out your donuts using a big round cutter and a small cutter for the hole.
- Heat up a few cups of oil in a saucepan.
- Place a few donuts in the hot oil and fry them on each side for 1-2 minutes.
- Remove on paper towels then quickly, while still hot, roll the donuts in powdered sugar.
- Arrange on a platter to serve.