Sweet Potato-Cranberry Doughnuts
I grew up near Idaho where they're famous for "spudnuts," a donut made from mashed potatoes. I reworked a recipe using sweet potatoes flecked with cranberries to come up with these doughnuts. I like to serve them for dessert.
I grew up near Idaho where they're famous for "spudnuts," a donut made from mashed potatoes. I reworked a recipe using sweet potatoes flecked with cranberries to come up with these doughnuts. I like to serve them for dessert.
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup sugar
- 2 tablespoons water
- 4 cups all-purpose flour
- 1 cup confectioners' sugar
- 1/4 cup shortening
- oil for deep-fat frying
- 1 cup 2% milk
- 1/2 cup mashed sweet potatoes
- 1/2 cup finely chopped dried cranberries
- 2 large nellie’s free range eggs
- 1-1/2 teaspoons active dry yeast
- 2 tablespoons apple cider or juice
- Carbohydrate 483.710472460141 g
- Cholesterol 9.56671451218983 mg
- Fat 22.0620821116026 g
- Fiber 14.1947169024504 g
- Protein 49.5036950630088 g
- Saturated Fat 7.68166609940117 g
- Serving Size 1 1 dozen. (525g)
- Sodium 13328.2898614793 mg
- Sugar 469.515755557691 g
- Trans Fat 2.35700676132338 g
- Calories 2363 calories
Step-by-step
- In a large bowl, combine the sugar, yeast, cinnamon, salt and 1-1/2 cups flour.
- In a small saucepan, heat the milk, shortening and water to 120degrees-130degrees; add to dry ingredients.
- Beat on medium speed for 2 minutes.
- Add the eggs, mashed potatoes and cranberries; beat 2 minutes longer.
- Stir in enough remaining flour to form a firm dough. Do not knead.
- Place in a greased bowl, turning once to grease the top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down.
- Turn onto a lightly floured surface; roll out to 1/2-in. thickness.
- Cut with a floured 2-1/2-in. doughnut cutter; reroll scraps.
- Place 1-in. apart on greased baking sheets.
- Cover and let rise until doubled, about 30 minutes.
- In an electric skillet or deep fryer, heat oil to 375degrees.
- Fry doughnuts, a few at a time, until golden brown on both sides.
- Drain on paper towels.
- Combine confectioners' sugar and apple cider; dip warm doughnuts in glaze.
Sweet Potato-Cranberry Doughnuts: A Taste of Home
The aroma of warm, freshly baked doughnuts always takes me back to my childhood home in Idaho. Growing up, "spudnuts" – doughnuts made with mashed potatoes – were a beloved staple, a comforting treat that filled our kitchen with a sweet, yeasty fragrance. Years later, having moved away and embraced new culinary adventures, the memory of those simple spudnuts still held a special place in my heart. It was that nostalgic longing that inspired me to create these sweet potato and cranberry doughnuts. They're a delightful twist on the classic, a comforting dessert that perfectly captures the essence of home, spiced with a touch of autumnal warmth.
The beauty of this recipe lies in its simplicity. The sweet potatoes add a subtle earthiness that complements the tartness of the cranberries beautifully. The dough itself is incredibly easy to work with; no extensive kneading is required, making it ideal for a busy weeknight or a relaxed weekend baking session. The result is a batch of fluffy, golden-brown doughnuts, each bite infused with the delightful contrast of sweet, tart, and subtly spiced flavors. The delicate glaze, made with confectioners' sugar and apple cider, provides the perfect finishing touch, adding a touch of sweet tang that perfectly complements the doughnut’s interior.
Beyond the simple pleasure of baking, these doughnuts are more than just a dessert; they're a tangible link to my past. They evoke cherished memories of family gatherings, cozy evenings, and the simple joy of sharing delicious food with loved ones. Every time I bake them, I'm transported back to those Idaho kitchens, the warmth of the oven a comforting constant amid the changing seasons. This recipe is more than just a set of instructions; it's a recipe for nostalgia, for connection, and for the enduring power of simple, wholesome food to bring joy and comfort. Whether enjoyed with a steaming cup of coffee on a chilly morning or shared with friends and family after a hearty meal, these sweet potato-cranberry doughnuts are a guaranteed treat that's sure to please.
Beyond the recipe: The joy of this recipe extends beyond the final product. The process itself is meditative, a chance to slow down, focus on the task at hand, and appreciate the simple act of creating something delicious. The warmth of the kitchen, the gentle kneading of the dough, and the satisfying sizzle of the doughnuts frying—these are small pleasures that often get overlooked in the fast pace of modern life. Taking the time to bake these doughnuts offers a respite, a chance to reconnect with the traditions and memories that shape who we are. It's a practice in mindful cooking, a way to reconnect with simpler times and the deeper satisfaction of creating something beautiful and delicious from scratch.
More than just a dessert, these doughnuts are a celebration of home, of heritage, of the joy found in simple pleasures. They're a recipe for memories, a chance to share a taste of the past, and a reminder that sometimes the most cherished moments are the ones shared around a table, filled with laughter, love, and the comforting aroma of freshly baked goods. So gather your loved ones, roll up your sleeves, and embark on this delightful culinary journey. The result? More than just delicious doughnuts; it's a sweet taste of home, a moment captured in time, and a lasting memory made in the kitchen.
I encourage you to adapt the recipe to your liking. Feel free to experiment with different types of cranberries, add a pinch of nutmeg or allspice for an extra layer of warmth, or create your own unique glaze. The possibilities are endless! The most important ingredient is love, a touch of creativity, and the willingness to embrace the joy of baking.
