Sweet Potato Donut Drops with Cinnamon-Buttermilk Glaze

Sweet Potato Donut Drops with Cinnamon-Buttermilk Glaze | 0 Comments
From Sweet Potato Donut Drops, Aired on Tue 7/12
Chef Jeff Henderson, Global Wildlife Park
Instructions
Sweet Potato Donut Drops with Cinnamon-Buttermilk Glaze
 
WHAT YOU NEED
3 ½ cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg 
1 cup sugar
2 tablespoons butter
2 eggs 
2 teaspoons vanilla
½  cup buttermilk
1 cup sweet potato puree
Canola oil for frying
 
WHAT TO DO
1. In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg and sugar.
2. Whisk together all of the remaining ingredients, except for the canola oil, in a second medium bowl.
3. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the mixture is well combined. Spoon out tablespoon size donut drops onto a lightly floured surface.
4. Heat 5 inches of oil in a large cast iron Dutch oven over medium-high heat. When the oil is hot, gently drop the donuts drops into the oil. Turn donut drops as they fry and become lightly browned.
5. Remove with a slotted spatula and dunk immediately into cinnamon-buttermilk glaze. Allow donuts to air dry on a wire cooling rack before serving.
 
Cinnamon-Buttermilk Glaze
 
WHAT YOU NEED
3 cups powdered sugar
½ cup buttermilk
½ teaspoon vanilla
 
WHAT TO DO
Whisk all ingredients together in a small bowl until smooth.
 
Ingredients
  • 3 ½ cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 cup sugar
  • 2 tablespoons butter
  • 2 eggs
  • 2 teaspoons vanilla
  • ½ cup buttermilk
  • 1 cup sweet potato puree
  • Canola oil for frying
  • 3 cups powdered sugar
  • ½ cup buttermilk
  • ½ teaspoon vanilla

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