Pumpkin and Sweet Potato Doughnuts
Homemade doughnuts hot right out of the fryer...is there anything better?
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Ingredients
10 Ounces Sweet Potato - Canned or Peeled, Boiled and Smashed
8 Ounces Pumpkin - Canned or Peeled, Boiled and Smashed
1 tsp Salt
2 Cups (15 Ounces) All-Purpose Flour
1 Packet (1/4 Ounce) Instant/Rapid Rise Yeast
¼ Cup Warm Water
Preparation
1. Add all the ingredients to a mixing bowl
2. Mix with the dough hook to form a stiff dough
3. Add water or flour to get the right consistency – it needs to be stiff, not sticky
4. Cover and set aside to rise until double in size
5. Gently roll dough out to ½” thickness
6. Cut into circles then either poke a center hole or use a smaller cutter to make a hole
7. Cover loosely with plastic wrap and let rise for 30-45 minutes
8. Heat oil to 350 degrees
9. Deep fry until nicely browned and cooked through
10. NOTE: If doughnuts are too thick they may not cook through before getting too dark. If this happens just let them finish cooking in a 350 degree oven
11. Toss the doughnuts in sugar, sugar and cinnamon, powdered sugar or drizzle with maple syrup or your favorite icing.