Description
Turn a sweet potato puree into deliciously soft and flavorful sweet potato doughnuts.
Ingredients
Scale
- 680 g bread flour
- 6 g baking powder
- 5 g instant yeast
- 60 g brown sugar
- 1 pinch ground nutmeg
- 3 g salt
- 150 g sweet potato puree*
- 1 teaspoon vanilla extract
- 2 eggs
- 250 ml whole milk
- 90 g butter (melted)
Instructions
- 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.
Notes
*Bake the sweet potatoes prior to making the dough. You can easily substitute for pumpkin puree, in which case I recommend you add a touch of cinnamon as well.
- Category: Dessert