Sweet Potato Doughnuts
I actually started my blog because of Pille who was intrigued by my potato doughnuts. Being one of my favourites food bloggers, I often visit her blog and post comments. My comment on her “Melt-in-your-mouth curd cheese doughnuts” post was the first step, after that came her comment in which she said she was intrigued and wondered if there was a recipe for the doughnuts on my blog. One that same post I first found out that it’s “Time to make doughnuts”, an event hosted by Tartelette and Peabody. Not having a blog at that time, I decided it’s time to make one and tananana here it is 
.
Can’t argue with these guys…so if they say it’s time to fry, let us fry!
Ingredients
- • 300 g / 10.5 oz. unbleached plain / all-purpose flour
- • 50 g / 1.75 oz. unsalted butter
- • 100 ml / aprox. 1/3 cup lukewarm milk
- • ½ tsp. salt
- • 15-20 g / 0.5-0.7 oz. fresh yeast
- • 1 ½ Tbsp. white sugar
- • 1 medium egg
- • 100 g / 3.5 oz. mashed sweet potatoes
- • Sunflower oil – for frying
- • Icing sugar - for sprinkling
Directions
Let’s start with a tip: take the ingredients out of the fridge a bit ahead of time so that they are not cold, but instead they’re temperature is getting closer to your kitchen temperature. This little tip is actually pretty important because when lukewarm all the ingredients do their job better. Butter for instance is easier to evenly incorporate.
Using the wooden spoon, stir the fresh yeast with the sugar in a large mixing bowl, until the yeast is liquified. Add egg, butter, salt, flour and mashed potatoes. Blend with the spoon just until the dough starts to form, then start using your hands.
Knead for about 6-7 minutes until you get a nice smooth dough. Add some extra flour if it’s so sticky that you cannot make a dough out of it. Cover the bowl with a dry kitchen towel and let it rise for 15 minutes in a draft-free warm place.
Transfer dough to a floured surface and roll out to 2cm / 0.8 inch thick. Cut into 8cm / 3inch diameter circle shapes. Let the circles rest for about 15 minutes.
In a deep frying pan, heat 2 inch deep oil. You know if the oil is hot enough when “throwing” a small quantity of the dough (the size of a nut ), the dough rises sizzling to the surface. Start frying the first set of circles (don’t overlap them). The first side down should be the one that was left in the air while the circles were resting. Cover the pan and let it fry over medium heat for about 1-1 ½ minutes. Uncover the pan, turn the circles on their other sides and let them fry uncovered for about the same amount of time. The frying time depends on a lot of factors like heat, what you pan is made of etc, that’s why you will probably need to adjust it accordingly. Just fry untile golden-brown on both sides.
Remove from heat and drain on clean, dry kitchen towels.
The dough makes about 33 doughnuts (yes, I know, that’s a lot!).
Sprinkle with icing sugar before serving. Serve while still warm.
Hope you’ll enjoy these pretty soon!
I’m certainly craving for one after writing this recipe…must check if there are some left .
it is good eating! Love (sweet) potato in everything.
06 February 2008 at 07:16Oh how I LOVE donuts! And I love how you used sweet potatoes–I have a dinner roll recipe that uses them and it’s fabulous.
06 February 2008 at 08:33Gattina - Oh it definitely is! I made the potato finger food after remembering your love for this incredibly simple and yet tasty vegetable.
Scribbit - Being a potato addict, I always search for different ways of including them in my recipes.
09 February 2008 at 12:32Thank you, Lore! By the way - you’ve still got time to submit these to the Time To Make Doughnuts event (I think the deadline was 12th?)
10 February 2008 at 19:46Pille thanks for your visit! Do you know you read minds? :). A good thing too when food is concerned ;). Yes, deadline is on the 12th.
10 February 2008 at 23:50What a great idea! Sweet potato must make them really mois and flavorful! Great entry!
11 February 2008 at 07:00Tratelette - Thank you! I’m happy you liked it. They do have a slightly different flavour thanks to the sweet potato and that’s one of those flavours that make me feel like home
15 February 2008 at 11:26Love the idea of sweet potato doughnuts!
15 February 2008 at 16:28Now that is the way to eat your veggies.
16 February 2008 at 12:08Thanks for participating.
Yum - these look great! I am a sweet potato fan, so what better way to enjoy them than in a donut.
16 February 2008 at 15:59Ann - I’m glad you like it and I hope you’ll make these soon. My guess is you’re a sweet potato fan too ;).
Peabody - A big thanks to you and Tratelette for organising this event! Can’t wait until the next one. Participating was really fun and a blog came out of all this
so needless to say this particular event is pretty special for me.
Cakelaw - It’s always nice to meet sweet potatoes fans
Yes, they have it all: looks and taste.
17 February 2008 at 12:05What a great donut - as I love sweet potatoes! Fantastic job and glad these led you to start your own blog!
18 February 2008 at 01:58Gretchen - thank you so much :D! I too am very glad they did. Come to think about it, this blog is the consequence of an impulse. Despite that, it turned out ok.
23 February 2008 at 17:28Your pics are such a visual treat! I love the idea of sweet potato doughnuts…yum!
22 June 2008 at 19:48Thanks TBC
I try using nature’s sweeteners whenever I can and since doughnuts are supposed to be sweet, sweet potatoes seemed like the way to go.
11 July 2008 at 22:01