Japanese Sweet Potato Doughnut
May 03, 2013
I adapted these recipe from malay language blog by Izah Daut. Many thanks for this wonderful recipe. I am a beginner for breads and doughnut making but these recipe is easy to follow and yummy result. Happy trying!
Ingredients
200 g All purpose
flour
1 1/2 tsp instant yeast
100 g Japanese sweet
potato
1 tbsp condense milk
50 g sugar
1 egg yolk
1/2 tsp salt
1/2 tsp salt
60 ml water
Icing or castor sugar
for coating
Oil for deep frying
Method
- Peel, clean and boil the sweet potato until cook. Mash the sweet potato while it is still hot. Set aside to cool.
- Mix sifted flours, sugar, yeast and salt in a large mixing bowl. Add the mashed sweet potato, condense milk and egg yolk into the flour mixture and mix well.
- Add water a little at a time mix well and knead till you get soft, smooth and elastic dough.
- Let the dough rise for 15 minutes by covering it with damp towel. ( I let the dough rise for 30 to 40 minutes and doubles the size)
- Knead dough on a lightly-floured board for a minute. Roll out dough to 3/4 cm thickness and stamp out with a doughnut cutter.
- Place the cut out doughnut on a tray that been sprinkled with flour. Cover it rise for 20 minutes.
- Heat oil and deep-fry doughnuts till they puff up and turn golden brown. Remove and drain doughnuts on absorbent paper; toss them in icing or caster sugar and serve.
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