Pumpkin and Sweet Potato Doughnuts

Holiday pastry

Recipe from Topfood

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2021-11-02-drlgy6-baked-pumpkin-donuts-with-glasses-of-milk-2021-09-01-04-32-38-utc

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Cook time: 3 h.

Servings 10

Updated 18.04.2022

A great Pumpkin and Sweet Potato Doughnuts for the holiday table for Christmas! Don't miss the chance to feed your guests with the tastiest doughnuts with the most delicate filling!

Cinnamon sticks (divided)

3 pcs.
Whole anise seed

2 tsp.
Whole cloves (divided)

2 tsp.
Sweet potatoes

1 pounds
Pumpkin

1 pound
Instant yeast

1 tbsp.
Sugar

1 tbsp.
Eggs

2 pcs.
Flour

3 cups
Orange

1 pcs.
Limes

10 pcs.
Light brown sugar

1,5 cups

Calories

83 kcal
Protein

2 g
Fat

16 g
Carbohydrates

1 g

Pour the water into a saucepan and bring to the boil. Add the cinnamon and anise seeds.
Peel and dice the potatoes and do the same with the pumpkin.
Add the pumpkin and potatoes to the pot and cook with the spices for about 20 minutes. The pumpkin should be removed earlier, as it will cook faster. Strain the cooking water and allow to cool.
Knead the pumpkin and potatoes and turn them into a homogeneous mass.
In a bowl, combine the yeast and sugar. Pour in warm water and let stand for 5 minutes.
Mix all the masses in a deep bowl until homogeneous. Add the sugar and salt.
Gradually add flour to the mass and also stir.
Cover the dough with a cloth and set it aside for 2 hours.
Prepare the glaze from the lime juice and orange. Add the sugar, orange and lime zest, juice and spices to a large saucepan and bring to a boil.
Boil after boiling for another 15 minutes, until the mixture thickens. Strain so that the mixture is homogeneous.
Нeat the oil in a pot to 350 F, when the dough has risen.
Form doughnuts into circles with holes in the dough and fry in oil. Turn the doughnuts over and over so that they are fried on all sides.
Cook until golden brown, then transfer them to a towel. Serve immediately.