Soft Purple Sweet Potato Donuts with Chocolate Glaze

Name: Soft Purple Sweet Potato Donuts with Chocolate Glaze
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 12 servings
Ingredients: purple sweet potato; high-protein all-purpose flour; instant yeast; granulated sugar; powdered milk; chicken egg; ice water or cold liquid milk; margarine or white cooking fat (shortening); salt; cooking oil; chocolate bar or cooking chocolate; vegetable oil; chocolate sprinkles or chopped nuts

by Admin • 2 hours ago

Prep

90 min

Cook

20 min

Servings

Level

Medium

❤️ 0 Pinterest

Beautifully purple, naturally colored soft donuts made from steamed purple sweet potato, with a texture that's super soft and stays tender even after cooling. Coated in a rich, sweet chocolate glaze, these make a great snack or breakfast to kickstart your morning. Perfect for selling or just as a special treat at home.

🧂 Ingredients

🍽️ Servings: 12

Adjust the servings and the ingredient amounts & nutrition below update automatically.

250 grams (steamed, mashed) purple sweet potato
400 grams high-protein all-purpose flour
8 grams instant yeast
60 grams granulated sugar
20 grams powdered milk
1 egg chicken egg
100 ml (adjust as needed) ice water or cold liquid milk
40 grams margarine or white cooking fat (shortening)
1/2 tsp salt
500 ml (for frying) cooking oil
150 grams (for the glaze) chocolate bar or cooking chocolate
1 tbsp (for the glaze, optional) vegetable oil
to taste (topping, optional) chocolate sprinkles or chopped nuts

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👩‍🍳 Instructions

1 Steam the purple sweet potato until tender, peel, then mash while still warm until smooth with no lumps. Set aside until it reaches room temperature.
2 In a large bowl, combine the all-purpose flour, instant yeast, granulated sugar, and powdered milk. Mix well.
3 Add the mashed purple sweet potato and egg to the flour mixture. Pour in the ice water gradually while kneading.
4 Knead the dough until it's partially smooth, then add the margarine and salt. Continue kneading until the dough is smooth, elastic, and no longer sticky (about 15-20 minutes by hand, or 10 minutes with a stand mixer).
5 Shape the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap or a clean cloth. Let it proof for 45-60 minutes until doubled in size.
6 Punch down the dough, portion it into pieces of about 40-50 grams each, shape into balls, then let rest again for 10 minutes to relax the gluten.
7 Shape the dough into donuts by poking a hole in the center with your finger or a donut cutter. Place them on squares of parchment paper for easy handling.
8 Let the shaped donuts rest again for 20-30 minutes until puffy.
9 Heat the cooking oil over medium heat (not too hot), fry the donuts, flipping occasionally, until both sides are golden brown, about 1-2 minutes per side. Remove and drain on a wire rack.
10 For the glaze, melt the chocolate bar using a double boiler (over simmering water), and add a little vegetable oil to make it glossy and easy to pour.
11 Once the donuts have cooled slightly, dip the tops into the chocolate glaze, then sprinkle with chocolate sprinkles or chopped nuts as desired. Let sit briefly until the glaze sets before serving.