Snacks & Nibbles
Soft Purple Sweet Potato (Ube) Donuts with Sweet Purple Glaze
Prep
90 min
Cook
20 min
Servings
12
Level
Medium
These soft potato donuts are combined with steamed purple sweet potato, giving them a beautiful natural color and that rich, sweet ube flavor. The texture is soft with fine, delicate fibers, made even more tempting with a drizzle of sweet, slightly savory purple glaze. Perfect as a relaxed snack or a special weekend treat.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams purple sweet potato, steamed and mashed
- 100 grams potato, steamed and mashed
- 400 grams high-protein wheat flour (bread flour)
- 60 grams granulated sugar
- 7 grams instant yeast
- 20 grams full cream powdered milk
- 1 whole egg
- 100 ml cold liquid milk
- 40 grams unsalted butter, melted
- 1/2 tsp salt
- 700 ml cooking oil, for frying
- 150 grams powdered sugar
- 30 grams purple sweet potato, steamed and finely mashed, for the glaze
- 30 ml liquid milk, for the glaze
- 50 grams shredded cheddar cheese, for topping
🛒 Products You Might Need
Pullman Loaf Pan with Lid, 2 Pack 2.2 LB & 1 LB Dough Capacity, Non-Stick Carbon Steel Bread Pan for Sandwich Bread and Sourdough Loaves, Square Toast Mold with Baking Tools, Gift-Ready Packaging
$24.28
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 In a large bowl, combine the flour, granulated sugar, powdered milk, and instant yeast. Stir until well mixed.
- 2 Add the mashed purple sweet potato, mashed potato, and egg. Pour in the milk little by little while kneading until the dough starts to come together.
- 3 Add the melted butter and salt, then keep kneading for 10-15 minutes until the dough is smooth, elastic, and no longer sticky to the touch.
- 4 Shape the dough into a ball, cover with a damp cloth or plastic wrap, and let it rest in a warm place for 45-60 minutes until it doubles in size.
- 5 Punch down the dough, divide into 40-gram portions, shape into balls, then let rest again for 10 minutes to relax the gluten.
- 6 Shape each ball into a donut by poking a hole in the center with your finger or a donut cutter. Place on a baking sheet dusted with flour, cover, and let rise again for 20-30 minutes until puffy.
- 7 Heat the cooking oil over medium heat (about 320°F/160°C). Fry the donuts, flipping occasionally, until both sides are golden brown, about 1-2 minutes per side. Remove and drain on a wire rack.
- 8 For the glaze, mix the powdered sugar, mashed purple sweet potato, and milk together until smooth and thick but still pourable.
- 9 Once the donuts have cooled slightly, dip the tops into the purple glaze, then sprinkle a little shredded cheese on top while the glaze is still wet. Let sit until the glaze sets before serving.
💡 Tips
• Make sure the purple sweet potato and potato are completely smooth with no lumps so the donuts have an even, soft texture.
• Knead the dough until it's truly smooth and elastic so the donuts rise perfectly and aren't dense.
• Fry over medium heat so the inside cooks through completely without burning the outside.
• Store the donuts in an airtight container at room temperature for up to 1 day to keep them soft, or freeze the raw dough to have on hand for later.
📊 Nutrition Facts / serving
245
Calories (kcal)
4 g
Protein
9 g
Fat
36 g
Carbs
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊