Yields approximately 12 large donuts, 12 small donuts, and holes
Recipe adapted from The Sweet & Sour Baker
Ingredients
Donut
- 2 tsp. yeast
- 1/2 cup warm water
- 1/2 cup milk
- 1/3 cup butter
- 1/4 cup sugar (substitute some or all with maple syrup)
-1/2 cup sweet potatoes, mashed
- 1 egg, beaten
- 1/2 tsp. salt
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 3 1/4 All purpose flour (more for surface)
- 5 cups canola oil for frying, also possible to use an air fryer
Glaze
-Powdered Sugar
-Maple syrup
-some milk or water
Directions
1. Add Yeast to warm water to let it activate
2. Warm milk in a small pot with the butter so that the butter melts
3. Mix together the warmed milk, butter, sugar, and sweet potatoes till well combined.
4. In large bowl add the milk and sweet potato mixture, yeast water and flour. Mix until combined. Once combined, knead for 8-10 minutes. The dough will be soft and tacky. Cut dough in half and put into separate oiled bowls covered with towel. Proof for 1 1/2 hours or in fridge overnight.
5. Once proofed, punch the dough down and roll out to about 1/2 inch thickness on a well floured surface.
6. Cut the donuts out using a cutter or anything you’ve got. I use a martini glass for the big donuts- cut out the centers with a small wine glass then cut out the holes of the small wine glass circles with a glass bottle. Then place on a parchment lined baking sheet. Allow to rise for 30 minutes.
7. Heat the oil on medium high in a heavy bottom pot till it reaches 350F. Once it reaches 350F turn the heat down to medium. Drop the donuts (don’t overcrowd or overflow pan) and fry for about 1 minute or until golden brown. Flip and fry till golden brown on the other side.
8. Remove donuts onto a wire rack to cool.
9. Make the glaze: Whisk Powdered sugar with Maple syrup till combined. Add milk to thin out to the right consistency.
10. Dip hot donuts into the glaze and allow to cool slightly before enjoying!