These donuts are great for afternoon snacks or children parties. This is the first time trying out with mashed sweet potato and surprising it is good. I have one miserable looking sweet potato in the onion basket and without hesitation, I boiled it , mashed it and weighed it for making these donuts . The donuts turned out light , fluffy and has a subtle potato flavor. The natural sweetness from the sweet potato has given the donut a nice taste too. When I bite into the first warm donut, I knew all the trouble taken to make it was worth every minute ! It remained soft until the next day. I made this for our afternoon tea snack and the few leftovers ( without the sugar coating ) kept its softness till the next day. I rewarmed it in the oven at low heat the next day and the donut puffed like it was fresh from the wok :)
This recipe is adapted from Bisous À Toi , a beautiful blog with lots of great recipes. I learned a lot from her sharing and if I am not mistaken , this is one of the few that I have tried out from her blog :) Do hop over to see her beautiful blog. This donut is light , fluffy and has a subtle sweet aroma of sweet potato. I can chomp down a few each time LOL! Pop pop pop into the mouth while watching the idiot box....I remember my childhood, how my grandma used to make donut the old fashion way and she will let us dunk the donut into hot ovatine....slurrp slurrp. My dad used to dunk the donuts without sugar into his hot coffee...now this really make me hungry just thinking about donuts and hot coffee :p
tip : do not reroll the scraps....the donut holes can be fried in the hot oil
and toss into cinnamon sugar and serve as donut balls...
you can do without the cinnamon sugar and eat it plain
or toss it with cinnamon while it is still hot...
eating it plain with a hot cup of coffee reminds me
of my childhood days when grandma made them for
our afternoon snacks :)
or coat them with chocolate glaze if you like
or lemon curd....gosh , I think I would do that the next time
I make lemon curd :p
sink your teeth into this delectable donut and I guarantee you
that you will not stop at one !
Sweet Potato Donuts - adapted from Rima
2 tsp instant yeast
180g sweet potato - boiled and mashed
1 tbsp condense milk
1/2 tsp salt
1 tbsp butter
Mix together the flour, instant yeast, sugar, mashed sweet potato, egg salt, condense milk in a mixer at low speed until a soft dough forms. Add in the butter last and increase speed to medium high and beat 3 mins more.
Scrape dough down side of bowl into center, sprinkle lightly with flour to keep a crust from forming. Cover bowl cling wrap and let dough rise in a warm place until doubled in bulk - 1 hour to 2 hours. Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin 1/2 in thick. Cut out as many rounds as possible with a donut cutter. Cover donuts with a clean kitchen towel and let rise .
Heat oil until it registers 350F on thermometer. Fry donuts 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. Or you can toss them in powdered sugar and cinnamon sugar straight out of the hot grease.
* you can fry the donut holes for 1 minute and then toss them into the sugar and cinnamon sugar - kids love them.
Donut holes are such great finger food for children and adults
will show you in my next post !
will show you in my next post !
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