Sweet Potato and Pumpkin Donuts
Baking and Desserts • Peruvian
Description
Sweet Potato and Pumpkin Donuts
Ingredients
- Sweet Potato 20 oz
- Pumpkin 20 oz
- Sugar 5 oz
- Wheat Flour 0 lbs
- Dry yeast 0 oz
- Star anise 0 oz
- Vegetable Oil 0 qt
- Brown Sugar 15 oz
- Freshly squeezed orange juice 5 fl oz
- Cinnamon 2 pieces
- Ground clove 3 pieces
- Star anise 1 piece
- Salt to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Peel the sweet potato and pumpkin, and cut them into cubes.
Step 3
Transfer the pumpkin and sweet potato to a pot, sprinkle with white sugar, and add water just enough to barely cover the vegetables.
Step 4
Cook over low heat until soft.
Step 5
Drain the water from the cooked vegetables into a separate container; it will be needed later.
Step 6
Blend the pumpkin and sweet potato in a blender and strain the resulting puree through a sieve.
Step 7
Place the puree in a large bowl, add the dry yeast and anise.
Step 8
Gradually mix in the sifted flour into the puree. If the dough becomes too stiff, add the broth from cooking the vegetables. The result should be an elastic, firm dough.
Step 9
Cover the dough with plastic wrap and let it rest for 2 hours at room temperature.
Step 10
Heat oil in a deep skillet.
Step 11
Wet your hands in salted water to prevent the dough from sticking, and take a piece of dough to form a ball. Use your finger to poke a hole in it and drop the donut into the hot oil. The donut should float in the oil.
Step 12
When the dough is golden brown on one side, flip it and fry until it reaches the same golden color. Repeat with the remaining dough.
Step 13
In a separate saucepan, combine the brown sugar and orange juice, add the cinnamon sticks, cloves, star anise, and lemon juice. Place over heat and simmer the syrup on low for 10-15 minutes.
Step 14
Serve the sweet potato and pumpkin donuts with the spiced syrup. Enjoy by dipping them in the syrup.
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