Tuesday, December 4, 2012

Sweet Potato Doughnuts with Maple Icing

Doughnuts (or donuts) are popular sweet treat found in many countries. Doughnuts are either made in ring-shape or filled with fruit spreads or cream. For a long time, I kept thinking that doughnuts were baked until I saw them being made at Krispy Kreme (not that it stopped me from having them) couple years ago. No wonder their doughnuts have a melt-in-your-mouth kinda texture!!

Last month, I purchased a doughnut pan and have been anxiously looking forward to bake my first batch of doughnuts. I wanted to try something simple yet different, so ended up making sweet potato doughnuts. They turned out to be mildly sweet with a good nutty crunch from the pecan topping. Here's a doughnut that can satisfy your sweet craving with lot less guilt when compared to their fried counterparts.


For dough:

3/4 cup whole wheat pastry flour
1/2 cup cooked mashed sweet potato (1 medium potato yields a little over 1/2 cup)
1 tsp cinnamon powder
1 tsp baking powder
1/8 tsp salt
1/2 cup almond milk
1/3 cup powdered raw sugar (increase to 1/2 cup, if you like it sweeter)
2 tbsp canola oil
1/2 tsp vanilla extract

For topping:

4 tbsp powdered raw sugar
1 tbsp maple syrup (or use 1/8 tsp maple extract)
1/2 tbsp almond milk


Boil one medium sweet potato (wash and cut into chunks) and cook until fork-tender. Allow to cool, peel the skin of the sweet potato and mash well using a fork.

Preheat oven to 350° F. Coat the doughnut pan with cooking spray.

In a large bowl, add the sieved whole wheat pastry flour, cinnamon powder, baking powder, powdered raw sugar and salt. Mix well and set aside.

In a small bowl, add the mashed sweet potato, almond milk, canola oil and vanilla extract.  Whisk well together.

Add the dry ingredients to the wet ingredients and stir well until combined.

Spoon the batter into the greased doughnut pan.

Bake the doughnuts for 18-20 mins (mine took 18 mins) until they are slightly firm. 

Remove from oven and allow to cool on a wire rack.

In a small bowl, add 4 tbsp raw sugar, 1 tbsp maple syrup and 1/2 tbsp almond milk (forms a thin to medium maple icing). Whisk to mix well.

In a small plate, spread the chopped pecans. Now, dip the doughnut into the small bowl with maple icing. Use the glazed side of the doughnut and slightly press the doughnuts over the chopped pecans to form a nice and crunchy topping. Serve warm.

Makes 6-8 doughnuts. 

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