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Soft Brown Butter Sweet Potato Donuts with Maple Glaze

Soft Brown Butter Sweet Potato Donuts with Maple Glaze

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Total Time 2 hours 25 minutes
Servings: 10 donuts
Ingredients Method

Ingredients
  

  • Donuts
  • ¾ cup warm whole milk
  • 3 tbsp sugar
  • 2½ tsp active dry yeast
  • ½ cup unsalted butter browned
  • ½ cup sweet potato puree
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp salt
  • 4 cups bread flour more as needed
  • Oil for frying
  • Maple Glaze
  • 3½ cups powdered sugar
  • 4 tbsp browned butter
  • ½ cup maple syrup
  • 1 tsp vanilla
  • 3 tbsp milk more if needed

Method
 

  1. Bloom the Yeast
  2. Warm the milk and combine with sugar and yeast. Let it bubble for 8–10 minutes.
  3. Brown the Butter
  4. Cook butter until golden with nutty aroma. Cool slightly.
  5. Mix the Dough
  6. Add sweet potato, eggs, spices, vanilla, and browned butter to the yeast. Add flour slowly until a soft dough forms.
  7. First Rise
  8. Let the dough rise 1–2 hours until doubled.
  9. Shape
  10. Roll dough and cut donuts + holes. Place on parchment squares.
  11. Second Rise
  12. Let them rise again for 30–40 minutes.
  13. Fry
  14. Heat oil to 350–365°F. Fry donuts 1–2 minutes per side. Drain well.
  15. Glaze
  16. Whisk glaze ingredients. Dip donuts while slightly warm. Let them set—or eat right away.