SWEET POTATO YEAST DONUT RECIPE

makes around 15 donuts 3/4 cup plain unsweetened soy milk 3 tablespoons organic vegan shortening or vegan butter 1 package instant yeast or active dry yeast 3 tablespoons warm water (95 to 105 degrees F) 3/4 cup sweet potato puree (1 sweet potato microwaved whole for 7 minutes, flesh mashed with a fork) 3 tablespoons sugar 1 1/2 cups (12 ounces) all-purpose flour, + more for flouring your counter 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 5 cups of oil for frying (I used coconut oil) Place soy milk and vegan shortening in a small saucepan, and warm it on low heat until the shortening has melted. Remove from heat and set aside. In a tiny bowl mix together the yeast and warm water. Set it aside. In a mixing bowl combine the flour, salt, and cinnamon. In a mixer or mixing bowl combine the sweet potato puree and sugar. Whisk until well combined. Pour the melted shortening mixture and yeast mixture into the sweet potato, and continue to blend. Slowly stir in the dry ingredients. For this I recommend using the dough attachment on your mixer if you have one. If not, use a wooden spoon. Once it becomes to difficult to stir, use your hands to knead. Transfer the dough to a floured workspace, and knead until you’ve got a smooth dough ball. Place the dough in a lightly oiled large mixing bowl, and cover with a kitchen towel and cutting board. Allow the dough to rise for 1 hour. It should triple in size. Line a baking sheet with parchment paper or a silicon baking mat. Remove the dough from the bowl, and press down on a floured workspace to release air. Use a rolling pin to roll the dough about 1/2 inch thick. Use a donut cutter to cut the dough into donut shapes, then carefully transfer to the baking sheet. NOTE: The donut dough is going to rise again, and will become very soft. To make them easier to pick up before frying you could place an individual piece of parchment paper under each donut…that takes a while, so I usually skip it. Place the cut donuts onto the baking sheet. Cover the baking sheet with a clean kitchen towel and set aside. Allow the donuts to rise for a second time, about 30 minutes. Prepare your oil for frying. Oil should be in a large pot, and reach 350°. Carefully drop the donuts and donut holes into the oil once it is hot. Fry on each side for about 3 minutes. Donuts should turn a soft golden brown. If they brown too quickly the oil is too hot. Do not overcrowd the donuts in the fryer. I can fit up to 4 in my pot. Use a wide skimmer spoon or slotted spoon to remove the donuts from the oil. Transfer them to a cooling rack lined with paper towel. Cool donuts for a few minutes before coating or glazing. •