Description
Soft, subtly sweet doughnuts made with a luscious sweet potato puree. A perfect autumnal treat.
Ingredients
Units
Scale
- 2 lbs (680 g) bread flour
- 1/2 tbsp baking powder
- 1/2 tbsp instant yeast
- 2 oz (60 g) brown sugar
- 1 pinch ground nutmeg
- 1/2 tbsp salt
- 5 oz (150 g) sweet potato puree
- 1 tsp vanilla extract
- 2 eggs
- 1 cup (250 ml) whole milk
- 3 oz (90 g) butter
Instructions
- Combine all ingredients in the bowl of your mixer.
- Mix with the dough hook for 4 minutes at the lowest speed, then 6 more minutes at the second speed.
- The dough should look smooth and elastic.
- Gather the dough into a ball, cover the bowl with plastic wrap, and allow to rest and rise for 40–50 minutes, or until doubled in volume.
- Transfer the dough to a floured working surface and roll it into a sheet approximately 1 cm thick.
- Cut out donuts using a large round cutter and a small cutter for the hole.
- Heat a few cups of oil in a saucepan.
- Fry a few donuts in the hot oil for 1–2 minutes per side.
- Remove donuts and place them on paper towels. While still hot, roll them in powdered sugar.
- Arrange donuts on a platter to serve.
Notes
- For a richer flavor, use roasted sweet potatoes instead of boiled for the puree.
- If your dough seems too sticky, add 1-2 tablespoons of flour, one tablespoon at a time.
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 50