Old-Fashioned Sweet Potato Donuts with Salted Brown Butter Honey Glaze

Serves 1
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Directions

  1. 1Whisk together brown sugar, eggs, vanilla bean paste, and cardamom in a large bowl until smooth.
  2. 2Whisk together brown sugar, eggs, vanilla bean paste, and cardamom in a large bowl until smooth.
  3. 3Whisk together brown sugar, eggs, vanilla bean paste, and cardamom in a large bowl until smooth.
  4. 4Add sweet potato puree and sour cream to the wet mixture and whisk until fully combined.
  5. 5Add sweet potato puree and sour cream to the wet mixture and whisk until fully combined.
  6. 6Add sweet potato puree and sour cream to the wet mixture and whisk until fully combined.
  7. 7Pour in all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt into the wet ingredients.
  8. 8Pour in all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt into the wet ingredients.
  9. 9Pour in all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt into the wet ingredients.
  10. 10Mix until a dough forms.
  11. 11Mix until a dough forms.
  12. 12Mix until a dough forms.
  13. 13Cover the bowl with plastic wrap and chill the dough for at least 30 minutes.
  14. 14Cover the bowl with plastic wrap and chill the dough for at least 30 minutes.
  15. 15Cover the bowl with plastic wrap and chill the dough for at least 30 minutes.
  16. 16Prepare the glaze by whisking powdered sugar, honey, brown butter, vanilla bean paste, cardamom, milk, and flaky sea salt in a separate bowl until smooth.
  17. 17Prepare the glaze by whisking powdered sugar, honey, brown butter, vanilla bean paste, cardamom, milk, and flaky sea salt in a separate bowl until smooth.
  18. 18Prepare the glaze by whisking powdered sugar, honey, brown butter, vanilla bean paste, cardamom, milk, and flaky sea salt in a separate bowl until smooth.
  19. 19Flour a clean surface and transfer the chilled dough onto it.
  20. 20Flour a clean surface and transfer the chilled dough onto it.
  21. 21Flour a clean surface and transfer the chilled dough onto it.
  22. 22Lightly flour the top of the dough and roll it out to about 1/2 inch thick.
  23. 23Lightly flour the top of the dough and roll it out to about 1/2 inch thick.
  24. 24Lightly flour the top of the dough and roll it out to about 1/2 inch thick.
  25. 25Cut out donut shapes using a donut cutter and the donut holes using a small donut hole cutter.
  26. 26Cut out donut shapes using a donut cutter and the donut holes using a small donut hole cutter.
  27. 27Cut out donut shapes using a donut cutter and the donut holes using a small donut hole cutter.
  28. 28Carefully transfer the cut donuts and holes onto a baking sheet lined with parchment paper.
  29. 29Carefully transfer the cut donuts and holes onto a baking sheet lined with parchment paper.
  30. 30Carefully transfer the cut donuts and holes onto a baking sheet lined with parchment paper.
  31. 31Heat frying oil in a large pan over medium heat to 350°F (175°C).
  32. 32Heat frying oil in a large pan over medium heat to 350°F (175°C).
  33. 33Heat frying oil in a large pan over medium heat to 350°F (175°C).
  34. 34Carefully place a few donuts and donut holes into the hot oil and fry for 1-2 minutes per side until golden brown.
  35. 35Carefully place a few donuts and donut holes into the hot oil and fry for 1-2 minutes per side until golden brown.
  36. 36Carefully place a few donuts and donut holes into the hot oil and fry for 1-2 minutes per side until golden brown.
  37. 37Remove the fried donuts from the oil using a slotted spoon and place them on a wire rack to cool slightly.
  38. 38Remove the fried donuts from the oil using a slotted spoon and place them on a wire rack to cool slightly.
  39. 39Remove the fried donuts from the oil using a slotted spoon and place them on a wire rack to cool slightly.
  40. 40Dip each warm donut into the prepared glaze, ensuring it's fully coated.
  41. 41Dip each warm donut into the prepared glaze, ensuring it's fully coated.
  42. 42Dip each warm donut into the prepared glaze, ensuring it's fully coated.

Ingredients

  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon cardamom
  • 1 teaspoon cardamom
  • 1 teaspoon cardamom
  • 0.5 cup sweet potato puree
  • 0.5 cup sweet potato puree
  • 0.5 cup sweet potato puree
  • 0.25 cup sour cream
  • 0.25 cup sour cream
  • 0.25 cup sour cream
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 0.5 cup honey
  • 0.5 cup honey
  • 0.5 cup honey
  • 0.5 cup brown butter
  • 0.5 cup brown butter
  • 0.5 cup brown butter
  • 0.25 cup milk
  • 0.25 cup milk
  • 0.25 cup milk
  • 1 teaspoon flaky sea salt
  • 1 teaspoon flaky sea salt
  • 1 teaspoon flaky sea salt
  • 4 cups frying oil
  • 4 cups frying oil
  • 4 cups frying oil

Equipment

large bowlwhiskcutting boardrolling pindonut cuttersmall donut hole cutterspatulabaking sheetparchment paperlarge panslotted spoon

Tips

  • Serve warm and ideally dunked in a hot cup of coffee.
  • Ensure the surface is very well floured when rolling out the dough.