Sweet Potato-Cranberry Doughnuts |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 24 |
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I grew up near Idaho where they're famous for spudnuts, a donut made from mashed potatoes. I reworked a recipe to make it a real stand-out by using sweet potatoes flecked with cranberries. They make a tasty dessert, too! âJoni Hilton, Rocklin, California Ingredients:
1/4 cup sugar |
1-1/2 teaspoons active dry yeast |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
1 cup 2% milk |
1/4 cup shortening |
2 tablespoons water |
2 eggs |
1/2 cup mashed sweet potatoes |
1/2 cup finely chopped dried cranberries |
oil for deep-fat frying |
1 cup confectioners' sugar |
2 to 3 tablespoons apple cider or juice |
Directions:
1. In a large bowl, combine the sugar, yeast, cinnamon, salt and 1-1/2 cups flour. In a small saucepan, heat the milk, shortening and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add the eggs, mashed potatoes and cranberries; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough.
2. Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter; reroll scraps. Place 1-in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine confectioners' sugar and apple cider; dip warm doughnuts in glaze. Yield: 2 dozen.
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