Talk Of The Town San Antonio Sweet Potato Doughnut... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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TALK OF THE TOWN SAN ANTONIO SWEET POTATO DOUGHNUTS This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987. Ingredients:
1 large baked sweet potato mashed |
1-1/2 cups chopped toasted almonds |
3/4 cup granulated sugar |
1/4 cup milk |
2 tablespoons pernod |
1 teaspoon aniseed toasted and ground |
1 teaspoon lemon zest |
1/4 teaspoon ground cinnamon |
8 cups all purpose flour |
1 cup granulated sugar |
1 tablespoon baking powder |
1 teaspoon salt |
1 teaspoon lemon zest |
3/4 cup shortening chilled |
1/4 cup unsalted butter chilled |
ice water |
Directions:
1. Combine sweet potato, almonds, sugar, milk, pernod, aniseed, lemon zest and cinnamon.
2. Refrigerate at least 1 hour. Then sift flour, sugar, baking powder and salt into a large bowl.
3. Sprinkle in lemon zest then cut in shortening and butter with a pastry blender or fork.
4. Add water a tablespoon at a time adding only minimum needed to barely hold dough together.
5. Wrap the dough in plastic and refrigerate it for at least 1 hour or overnight.
6. Roll dough out 1/4 thick on a floured pastry board or counter.
7. With biscuit cutter cut out 4” rounds and top each round with 2 tablespoons filling.
8. Fold round in half then pinch edges to seal and crimp with a fork.
9. Add vegetable oil to heavy saucepan to a depth of at least 4” and heat to 350.
10. Fry doughnuts until lightly browned then drain and sprinkle with powdered sugar while warm.
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