Sweet-Potato Doughnuts

Name: Sweet-Potato Doughnuts
Prep time: 45 min
Total time: 5 h 15 min
Yield: 15 serving(s)
Ingredients: 1/2 c. plus 1 tablespoon whole milk; 1/3 c. olive oil; 1/2 c. water, warmed to 110°F; 4 1/2 tsp. (2 packets) active dry yeast; 3/4 c. plus 1/4 teaspoon sugar; 8 oz. mashed sweet potato; 1/4 tsp. allspice; 1/4 tsp. mace; 1/2 tsp. cinnamon; 2 large eggs, plus 2 egg yolks; 2 tsp. kosher salt; 2 tsp. vanilla extract; 4 1/2 c. all-purpose flour, spooned and leveled; 4 to 5 cups vegetable oil, for frying; 1 c. maple syrup; 1 tsp. lemon juice; 1 c. toasted, chopped walnuts

By Cheryl SlocumPublished: Feb 1, 2004

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Ann Stratton

Yields:

15 serving(s)

Prep Time:

45 mins

Total Time:

5 hrs 15 mins

Cal/Serv:

350

This moist, fluffy confection has a lightly delicate flavor: just the cure for a sweet-tooth craving.

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Ingredients

1/2 cup plus 1 tablespoon whole milk
1/3 cup olive oil
1/2 cup water, warmed to 110°F
4 1/2 tsp. (2 packets) active dry yeast
3/4 cup plus 1/4 teaspoon sugar
8 oz. mashed sweet potato
1/4 tsp. allspice
1/4 tsp. mace
1/2 tsp. cinnamon
2 large eggs, plus 2 egg yolks
2 tsp. kosher salt
2 tsp. vanilla extract
4 1/2 cups all-purpose flour, spooned and leveled
4 to 5 cups vegetable oil, for frying
1 cup maple syrup
1 tsp. lemon juice
1 cup toasted, chopped walnuts

Directions

1. Step 1Make the dough: Coat a large bowl with vegetable oil and set aside. Gently warm 1/2 cup milk and oil in a small saucepan over medium heat. Combine the water and yeast in a large bowl, stir to dissolve, and sprinkle with 1/4 teaspoon sugar. Let stand for 5 minutes. Add the warm milk and oil to the yeast mixture and stir to combine. Add the remaining sugar, sweet potato, eggs, yolks, salt, vanilla and spices to the batter. Stir to combine. Add the flour gradually. Transfer the dough to a lightly floured surface and knead until smooth. Place it in the prepared bowl and turn to coat. Cover with plastic wrap and set aside in a warm , draft-free place until doubled in volume-about 2 hours. Punch dough down, re-cover the bowl with plastic wrap, and refrigerate for at least 2 or up to 12 hours.
2. Step 2Make the doughnuts: Turn the dough out onto a generously floured work surface. Lightly flour the dough and roll it out to about 3/4 inch thick. Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them and their holes to a baking sheet. Gather dough scraps, re-roll, and repeat cutting doughnuts and holes until all dough is used. Chill doughnuts and holes for 30 minutes.
3. Step 3Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350°F. Fry the doughnuts 3 at a time until golden-about 2 minutes per side. Remove doughnuts and holes with a slotted spoon and drain on paper towels. Repeat with remaining doughnuts and holes.
4. Step 4Make the glaze: Combine maple syrup and lemon juice in a small saucepan over medium-low heat. Cook until reduced to 3/4 cup, 15 to 20 minutes.
5. Step 5Coat hot doughnuts and holes with glaze and sprinkle with walnuts. Let glaze set and serve immediately. Will keep in an airtight container for up to 2 days.