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Sweet Potato Donuts with Orange Glaze

Sweet Potato Donuts with Orange Glaze
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Sweet Potato Donuts with Orange Glaze

sweet-potato-donuts-with-orange-glaze

As you might have guessed, we’re big on breakfast over here at the Loveless. That said, we’re also big on sweets and we couldn’t think of a better way to combine the two than in a scrumptious and tasty treat like donuts. In order to take this recipe up a notch, we added in sweet potatoes which lends a light fluffiness and deep golden color to the dish. Here’s how we did it.

Ingredients

Directions

In a small bowl, dissolve the yeast in the warm water. After 5 minutes, pour the yeast mixture into a large bowl and add the cream and shortening mixture (after it has cooled to lukewarm). Add the eggs, mashed sweet potatoes, sugar, salt, nutmeg, cinnamon and 1 1/2 cups of the flour. Using a wooden spoon, combine the ingredients until flour is incorporated. Add the remaining flour and stir the mixture until well-combined. Turn the dough out onto a floured surface and kneed 3 to 4 minutes until dough pulls together and becomes smooth. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, roll out dough to 1/2-inch thick. Using a 3 inch circle cutter, cut donuts and poke a hole in the center of each with your fingers. Place onto a baking sheet with lightly greased parchment. Cover with plastic wrap and place in a warm area until donuts double in size.

Heat oil to 350°F. Carefully remove donuts from parchment and slide into the oil, 2 to 3 at a time. Fry each one for about 3 minutes on each side or until a light orange-golden color. Drain onto paper towels.

Orange Glaze

Ingredients

Directions

While donuts are cooling, combine glaze ingredients in a medium-sized bowl. Add more juice or sugar, depending on the consistency you want. Dip cooled donuts in the glaze or drizzle on top. Serve immediately or store in an airtight container for up to three days.