Friday, 1 June 2012

Sweet Potato Doughnuts

My Indonesian maid returned to her hometown for good on Wednesday after working with us for two years. She's happy to go home after settling her debts..... She also managed to bring home some cash. Hope it'll come handy for her wedding & family expenses. Just hope no other individuals have other plans with the cash... Wish her good luck!

Anyway, she used to work in a doughnut shop back in Indonesia, mixing & shaping hundreds of doughnuts manually everyday! So you can imagine how delighted she was to share with me her  doughnut-shaping skill. These sweet potato doughnuts were her last contribution. I mixed the dough & she shaped & fried the doughnnuts.

The recipe is actually based on the Potato Doughnut I made before. I love the  super soft potato doughnuts  &  wondered what it would be like if I had used sweet potato instead. So I decided to experiment on Sunday. The doughnuts were delicious! And not only were they super soft, they were also so flavourful. I coated more than half of them with cinnamon sugar & top the rest with strawberry ganache, although mine was quite runny. 

If you would like to try this recipe, please take note of some adjustments that I made. The cooked Japanese sweet potato turned out to be less moist than cooked potatoes. So I had to add more liquid in order to produce a soft dough. The liquid required may vary with different types of sweet potatoes, so please adjust the liquid accordingly. Besides that, instead of using water & milk powder, I used fresh milk. 

Sweet Potato Doughnuts
Adapted from the Potato Doughnut recipe.

500g high protein flour
11g (1 sachet) instant yeast
100g sugar
200g sweet potato - cooked & mashed (I used Japanese sweet potato.)
150-200ml fresh milk
4 egg yolk
75g butter
1/2 tsp salt

  1. Combine flour, yeast and sugar in a mixing bowl. Add mashed sweet potato, 150ml milk and egg yolk and mix using dough hook for about 2 minutes.
  2. Add in butter and continue mixing for about 2 minutes. If necessary, add in remaining milk, bit by bit, Finally, add in salt and mix for another 3 minutes until dough is smooth & elastic. (The dough should be soft but not sticky.) 
  3. Remove dough from bowl and shape it into a ball and place it in a clean bowl. Leave it to prove for about 45 minutes.
  4. Divide the dough into small portions of about 30g each and mould them into smooth balls. Leave them to rest for 10 minutes. Then shape them into ring doughnuts.
  5. Leave to prove for 35 minutes.
  6. Deep fry in medium hot oil till goden brown.
  7. Coat doughnuts with fine sugar or top with ganache.


Sonia ~ Nasi Lemak Lover said...

this look almost similar like kuih keria, one of my kid's favourite kuih..usually i use the Indonesia orange sweet potato to make this kuih..yours with chocolate chip on top, look so tempting!

lena said...

thanks for the tips and advises on making these doughnuts. I hvnt attempted a real doughnut like this!

Faeez said...
This comment has been removed by the author.
Faeez said...

Yes, they are quite similar. The difference is while kuih keria uses abt 80% sweet potato, this doughnut uses only abt 20%. Besides, there's yeast in these douhgnuts too, so they are very soft. Kuih keria is also my favourite, but I find making the sugar coating quite challenging. Btw Sonia, just wondering, is there any particular reason why you like to use Indonesian sweet potatoes? I like Japanese because they are sweet.

Faeez said...

Do try this recipe or the one using potatoes, they are quite different from those without potatoes. Let me know when you have tried. :)

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