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