By Billy Parisi
Ingredients for the Doughnuts:
2 cup mashed cooked and sweet potatoes
1 ½ oz melted unsalted butter
¾ cup whole milk
1 Tbsp instant yeast
¾ cup brown sugar
¾ cup sugar1
½ tsp cinnamon
½ tsp vanilla
1 egg yolk
4 cup whole wheat flour (used Bob's Red Mill Whole Organic Whole Wheat Flour)
For the doughnuts: heat the milk in a pot until it reaches 110° to 115° and add it to a mixer with the whisk attachment. Add in the yeast, sugars, cinnamon and vanilla and mix for 2 minutes on medium speed. Let the mixture sit for 5 minutes until it begins to foam.
Next, add in the sweet potato and mix until combined.
Mix in 1 egg and egg yolk at a time until completely combined.
At this point swap out the whisk for the hook attachment and on low speed add in the whole wheat flour 1 cup at a time until the everything pulls to the center and forms to the hook while mixing. This takes about 5 to 7 minutes.
Remove the dough from the mixer and it to a cut board covered in towels for 90 minutes. The dough will increase in size over time.
Next, place the dough on a dry surface sprinkled with whole wheat flour and roll out until it is ½" inch to ¾" inches thick.
Using a 4 inch circle cutter, cut through the dough to make a 4 inch circle. Next use a 1 inch circle cutter and push it right into the center of the 4 inch dough circle to make a dough nut. Repeat this process until the dough has been completely used up.
Place the cut doughnuts on parchment paper sprinkled with whole wheat flour and cover with plastic wrap and let stand for 90 more minutes.
To cook the doughnuts, fry them in canola oil on 350° for 1 to 2 minutes on each side or until they are lightly browned and cooked in the middle.
Let the fried doughnuts rest on a paper towel and let them dry completely.
Ingredients for the Glaze:
2 cup sifted powdered sugar
¼ cup whole milk
¼ tsp ground ginger
For the Glaze: Simply whisk together all ingredients. Drizzle the glaze over the dry doughnuts.
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