Is it doughnuts or donuts?
Well regardless the way you spell it, it's delicious. Agree?
Yes, not the healthiest food of choice but once in a while of this yummy treat is fine. If you don't agree with me, then it's cue that you should stop reading and abandon this post.
Donuts And My Father
I remember when I was a kid, my father would make us homemade donuts. He was the type that he didn't cook but when he did, be it sweet or savoury meals, they were out of this world delicious!
I remember him sitting on the floor (typical Asian style) with a pot in front of him and he started to throw the donut dough into the pot with all his might.
That's the kneading step with Kitchenaid these days. We didn't have great quality pots so he would dent the pot and my mother would be annoyed. But not for long because when we finally ate the donuts, we were all smiling and really enjoying great deliciously homemade donuts.
Until this day it makes me smile when I remember those memories.
The recipe that I'm sharing with you today is a simple donut recipe but definitely soft and delicious. I hope my father would be proud.
I'm using sweet potato in this recipe. Feel free to use potato if you prefer. As you can see in the video above, it's basically putting all the ingredients together and knead. The dough will come out with beautiful light orange colour. I love working with doughs in the summer.
A note. After shaping the dough into donuts, don't let them rise until double their size. Why? Because then they will be too soft to pick up for frying. Instead, just let them rest for 10 minutes or until they puff up just a bit. Then go ahead and fry them.
I'm keeping the donuts simple by just coating them with cinnamon sugar. Works wonderful! These donuts are soft and fluffy, give them a try.
More Fried Sweet Treats
- Churros filled with dulce de leche
- Malaysian style banana fritters
- Asian peanut pancake turnover (pan fried)
Yeasted Sweet Potato Donuts (Donut Keledek)
- ½ cup warm milk (125 ml)
- ½ teaspoon granulated sugar
- 1 ½ teaspoon dry yeast
- 2 ⅓ cup bread flour (300 gr)
- ½ teaspoon salt
- 2 tablespoon granulated sugar (25 gr)
- 3 tablespoon milk powder (25 gr)
- ⅓ cup mashed sweet potato (90 gr)
- 1 egg yolk , room temperature
- 1 tablespoon unsalted butter (15 gr), melted
- lots of oil for deep frying
- some cinnamon sugar for coating
- Mix ½ teaspoon sugar with warm milk and sprinkle dry yeast. Give it one last mix. Leave for 3-5 minutes for it to get foamy.
- In a standing mixing bowl, add the rest of the ingredients for the donuts. Mix to incorporate and then knead for 10 minutes. Oil your hands a bit and form the dough into a ball. Place it in an oiled bowl and coat it with some oil to prevent crust forming on its surface. Cover the bowl tightly with a cling film and leave for the dough to rise double its size, in a warm and draft free place.
- After doubled its size, place the dough on a working surface and lightly knead it into a log. Cut it into 10 equal pieces. Form each piece into a ball. Cover the balls loosely with cling film while not using to prevent them getting dry.
- Take 1 ball and flatten it a bit. Poke a finger in the center of the ball and make the hole big enough so that you can use 2 fingers to roll and gently stretch it to make the hole even bigger. Make the hole bigger than normal as it will shrink when we fry the donut later. Set aside and continue with the rest of the balls.
- Leave them for 10 minutes so that they puff up a bit. Then fry in hot oil on low medium heat until they're golden brown and fully cooked. Place them on a kitchen paper to help absorb the oil. While still warm, coat them in cinnamon sugar. Serve and enjoy!