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Mini Sweet-Potato Doughnuts with Brown-Butter Glaze

  • yield: Makes 5 dozen doughnuts and holes

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Ingredients

For the Doughnuts

  • 1 1/2 ounces (3 tablespoons) unsalted butter
  • 1/4 cup whole milk
  • 1 1/4 teaspoons active dry yeast
  • 1/4 cup warm water
  • 3 tablespoons plus 1/4 teaspoon granulated sugar
  • 1/3 cup sweet-potato puree (from 1 small cooked sweet potato)
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon ground cinnamon
  • 2 1/2 cups all-purpose flour, plus more for surface and sheets
  • Vegetable oil (about 4 cups), for deep-frying and bowl

For the Glaze

  • 8 ounces (2 sticks) unsalted butter, cut into pieces
  • 3 cups confectioners' sugar, sifted
  • 3/4 cup whole milk

Directions

  1. Step 1

    Make the doughnuts: Heat butter in a medium saucepan over medium heat until dark brown and fragrant, about 10 minutes. Remove from heat, and stir in milk. Let cool slightly.

  2. Step 2

    Combine yeast, warm water, and 1/4 teaspoon granulated sugar in a mixer bowl. Let stand until foamy, about 5 minutes.

  3. Step 3

    Whisk sweet-potato puree, egg, yolk, vanilla, salt, cinnamon, and remaining 3 tablespoons granulated sugar in a medium bowl. Whisk in butter mixture, then add to yeast mixture in mixer bowl. Attach bowl to mixer fitted with the dough-hook attachment, and mix on low speed. Slowly add flour until incorporated. Raise speed to medium-high, and beat until dough becomes elastic, about 3 minutes. Dough will be very soft.

  4. Step 4

    Transfer dough to an oiled bowl, and cover with plastic wrap. Let stand until double in size, about 2 hours. Punch dough, then cover and refrigerate for at least 2 hours.

  5. Step 5

    On a generously floured surface, roll out dough to a 1/4-inch thickness. Using a 1 1/2-inch round cutter, cut out rounds. Using the wide end of a 1/2-inch round pastry tip, cut holes in center of each round. Transfer doughnuts and holes to generously floured baking sheets, and cover loosely with plastic. Let rise in a warm place for 45 minutes.

  6. Step 6

    Line wire racks with several layers of paper towels. Heat 4 inches of oil in a large, heavy pot until it reaches 365 to 370 degrees on a deep-fry thermometer. Fry doughnuts and holes in small batches until golden brown, about 20 seconds per side. (Adjust heat as needed to maintain temperature of oil.) Using a slotted spoon or a wire-mesh skimmer, transfer doughnuts and holes to paper towels to drain. Let cool slightly.

  7. Step 7

    Make the glaze: Heat butter in a medium saucepan until dark brown, about 10 minutes. Whisk in confectioners' sugar until a smooth paste forms, then gradually whisk in milk until thick and silky. Let stand for 10 minutes before using, whisking occasionally to keep glaze smooth.

  8. Step 8

    Pour glaze into a large, deep bowl. With tongs, dip doughnuts and holes into glaze, turning to coat. Remove, letting excess drip off before transferring to clean wire racks set over baking sheets. Let glaze harden before serving, about 15 minutes. Serve immediately.

Source
Martha Stewart Living

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Reviews (8)

  • Bella14 25 Oct, 2008

    Piggytrueblood - you can always prepare a dough by hand. Having a mixer just makes the process faster.

    Doinlots - forget soymilk. It's terrible for your thyroid anyway. Soymilk is just the leftover juice from making tofu - esentially bean juice waste. It will never have the same properties as cows milk no matter what you do. You're better off either using real dairy or finding a new recipe that doesn't call for milk.

  • my2monkeyz 20 Oct, 2008

    So I made these last night and I'm wondering if anyone else had an issue with making the glaze? It doesn't state in the recipe, but I assume you need to cool the butter before you add the milk, otherwise you have a splattered mess all over your kitchen. Either way they turned out pretty good. It was my first donut ever, so I was excited to make them.

  • jillEbEn 19 Oct, 2008

    I swap canned pumpkin for sweet potato puree a lot. I drain the pumpkin first in a cheesecloth lined strainer for at leat an hour first, and I always have great results.

  • piggytrueblood 19 Oct, 2008

    What if you donb't have a Cuisinart?? Can you manually prepare dough??

  • doinlots 18 Oct, 2008

    I have messed up many recipes using soy milk to replace cows milk. Is there a certain way to know if soy milk can be used instead of cows milk to prevent wasteful recipes? Is there something else I need to add to get the soy the same as cows milk?

  • deezblock 18 Oct, 2008

    be careful about substituting pumpkin, it holds more liquid than sweet potato. You migh have to reduce the liquid in the recipe

  • momof2miracleboys 18 Oct, 2008

    I don't see why not

  • mammycyn 18 Oct, 2008

    Can pumpkin be used in place of sweet potato?