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Sweet Potato Doughnuts

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  • Author: Oana Olguta


Turn a sweet potato puree into deliciously soft and flavorful sweet potato doughnuts.


  • 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)


  1. Combine all the ingredients in the bowl of your mixer.
  2. Mix with the dough hook for 4 minutes at the lowest speed then 6 more minutes at second speed.
  3. The dough should look smooth and be elastic.
  4. 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.
  5. Transfer the dough on a floured working surface and roll it into a sheet that has about 1cm thickness.
  6. Cut out your donuts using a big round cutter and a small cutter for the hole.
  7. Heat up a few cups of oil in a saucepan.
  8. Place a few donuts in the hot oil and fry them on each side for 1-2 minutes.
  9. Remove on paper towels then quickly, while still hot, roll the donuts in powdered sugar.
  10. Arrange on a platter to serve.


*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
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