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In the kitchen
Sweet Potato Doughnuts
Difficulty
Time
60 min.
INGREDIENTS. Serves 10 to 12.

250g boiled sweet potatoes
770g Manitoba flour
150g milk at room temperature
35g brewer’s yeast
90g butter
2 eggs
250g vanilla custard
1 bag vanillin
milk to brush on top
frying oil
caster sugar
Recipe by
Preparation
Dissolve the yeast in 50g of warm milk with a tablespoon of sugar, then add 50g of flour to the mixture. Leave to rise for 15 minutes.

Put the remaining flour in a bowl, make a well in the centre and add the peeled and mashed potatoes, salt, leavened dough, milk, the remaining sugar, and the vanillin. Add one egg at a time, then the soft butter. Knead the dough for 10 minutes, then transfer it to a bowl, cover with clingfilm and leave to rise for 2 hours.

Knead the dough vigorously, then roll it out on a pastry board with a floured rolling pin. Cut out disks with an 8cm pastry cutter.

Fill half of the disks with a teaspoon of vanilla custard.

Brush the edges of the pastry disks with a little cold milk and place the remaining ones on top, pressing down the edges to seal the doughnut.

Protect the doughnuts with a dishcloth and leave them to rest for 30-40 minutes until they double in size, then fry them in hot oil (not boiling), to cook the doughnuts through. Once they are golden brown, drain and coat with caster sugar.