Sweet Potato Doughnuts

Name: Sweet Potato Doughnuts
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 769 milliliters bread flour; 1 teaspoon cinnamon; 1 Tbsp dark rum; 1 large egg; 2 larges egg yolks; 118 milliliters granulated sugar; 237 milliliters granulated sugar; 1 envelope instant dry yeast; 1 teaspoons kosher salt; 118 milliliters light brown sugar; 0 teaspoons freshly ground nutmeg; 1 sweet potato; 3 Tbsps unsalted butter; 4 Tbsps unsalted butter; 1 vanilla bean, seeds scraped; 118 milliliters whole milk

Need a vegetarian morn meal? Sweet Potato Doughnuts could be a super recipe to try. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 697 calories, 12g of protein, and 18g of fat. From preparation to the plate, this recipe takes about 3 hours and 30 minutes. If you have bread flour, sweet potato, granulated sugar, and a few other ingredients on hand, you can make it.

Instructions

Prick the sweet potato all over with a fork and cook it in a microwave at high power for 10 minutes, until tender.

Ingredients you will need

Sweet Potato

Equipment you will use

Microwave

Let cool, then peel and puree the sweet potato; you should have about 1 cup.

Ingredients you will need

Sweet Potato

In a small skillet, cook the butter over moderate heat until nutty and lightly browned, about 4 minutes. Scrape the browned butter and solids into a small bowl and let cool.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Bowl

In the same skillet, heat the milk until just warm, about 10

Ingredients you will need

Milk

Equipment you will use

Frying Pan

Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook.

Ingredients you will need

Dough

Milk

Equipment you will use

Hand Mixer

Bowl

Add the yeast and let stand for 5 minutes. Gently mix in the granulated sugar, light brown sugar, salt, vanilla seeds, nutmeg and rum.

Ingredients you will need

Light Brown Sugar

Granulated Sugar

Vanilla

Nutmeg

Seeds

Yeast

Salt

Rum

Add the sweet potato puree, browned butter and solids, egg and egg yolks and beat until combined.

Ingredients you will need

Sweet Potato Puree

Egg Yolk

Butter

Egg

Add the 3 1/4 cups of bread flour and beat at medium speed until the dough is evenly moistened, about 2 minutes. Increase the speed to moderately high and beat until a soft dough forms, about 5 minutes. Gather the dough into a ball and transfer to a buttered bowl. Cover and let rise in a draft-free place for 1 hour.

Ingredients you will need

Bread Flour

Dough

Equipment you will use

Bowl

Punch down the dough and let stand for 5 minutes. On a lightly floured surface, roll out the dough 1/2 inch thick. Using a 2 3/4-inch round cutter, stamp out as many rounds as possible. Using a smaller round cutter (1 inch), stamp out the centers.

Ingredients you will need

Dough

Punch

Roll

Transfer the doughnuts and holes to 2 parchment paperlined baking sheets. Cover loosely with plastic wrap and let the doughnuts and holes rise in a warm place for 1 hour.

Ingredients you will need

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Preheat the oven to 400 and position racks in the upper and lower thirds.

Equipment you will use

Oven

Bake the holes for 10 minutes and the doughnuts for about 20 minutes, until risen and golden.

Equipment you will use

Oven

In a small bowl, combine the sugar and cinnamon. Put half of the hot doughnuts in a large bowl and drizzle with some of the melted butter; toss and turn to coat.

Ingredients you will need

Cinnamon