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
200g sweet potato - cooked & mashed (I used Japanese sweet potato.)
150-200ml fresh milk
4 egg yolk
1/2 tsp salt
- 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.
- 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.)
- 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.
- 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.
- Leave to prove for 35 minutes.
- Deep fry in medium hot oil till goden brown.
- Coat doughnuts with fine sugar or top with ganache.