Description
A southern spin on the classic old fashioned donut. Sweet Potato+ Cinnamon, Cardamom and Nutmeg + Vanilla Glaze = a new fall favorite.
Ingredients
- 3 cups (375g) cake flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 1/2 tsp cinnamon
- 1/8 teaspoon cardamom
- 1/2 cup (200g) granulated sugar
- 2 tablespoons brown sugar
- 3 tablespoons unsalted butter, room temperature
- 2 large egg yolks
- 2/3 cups sour cream
- 1/2 cup sweet potato purée
- 1 teaspoon vanilla extract
For the Vanilla Glaze
- 3 1/2 cups (350 grams) powdered sugar
- 1 1/2 tsp corn syrup
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 1/3 cup hot water
Instructions
- Whisk the dry ingredients [flour, baking powder, salt and spices] in a medium bowl and set aside.
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In a large bowl, or a stand mixer, beat butter and sugar together until combined.
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Beat in the egg yolks, increasing the mixer speed to medium and beat for 1 minute until the eggs are well mixed
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Then add in the sweet potato and half of the sour cream and vanilla extract. Mix until the batter just comes together.
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Add in half of the flour and mix on low speed until combined.
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Repeat alternating sour cream/flour additions. Scrape bottom of the bowl to make sure there’s no flour left.
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Coat a large bowl with oil and put the batter in the bowl. Cover and refrigerate for at least 1 hour, or overnight.
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Heat 2 inches of oil to 325ºF
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Heavily flour the countertop and roll out dough – ½ to ¾ inches thick. Cut out donuts and place on a parchment lined baking sheet.
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For the glaze whisk powdered sugar, corn syrup, salt, vanilla extract and hot water together until smooth. Set aside.
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Fry two to three donuts at a time. Initially they will sink to the bottom of the pot. When the donuts float to the top, flip and fry for an additional 2-3 minutes.
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Remove the donuts to rack over a baking sheet and cool for 5-10 minutes before dipping in the glaze.
- Prep Time: 75 minutes
- Cook Time: 10 minutes
- Category: Donuts