Wednesday 4 December 2013

Brown butter cinnamon baked sweet potato doughnuts by Angel Wan

Brown butter cinnamon baked sweet potato doughnuts

Bread flour  200g
Cake flour  100g
Light brown sugar  60g
Salt  1/4tsp
egg  1
Ground nutmeg  1/2tsp
Cooked and mashed sweet potato  1/2cup
Instant yeast  1.5tsp
Milk  120ml
Butter  30g
Butter  60-80g
Ground cinnamon


1. Lightly mix all ingredients in a mixer except flours and butter. Add in both sifted flours and knead till dough form, then add in butter and knead for 8-10mins till smooth dough form.
2. Proof for an hour or till double in size.
3. Roll out dough on a floured working space and cut using a dough cutter or u can roll into round balls depends on how big u want your doughnuts to be and shape it.
4. Let it proof for 45mins to an hour.
5. Bake at 190 - 200 degree for 10-12mins. If the dough gets too brown very quickly, lower down the temperature to 170-180degree and continue to bake till cook. But do not overbake if not it will turn out hard and dry. (Do watch out when baking, as we are using a very high temp but shorter timing to bake in order to achieve soft texture as overbaking or baking too long may cause doughnuts to be hard and dry.)
6. Coat your baked doughnuts with brown butter followed by Cinnamon sugar and you are done

-Brown butter
 Melt about 60g of butter in a saucepan over  medium-low heat continue to cook till it turns brown, with occasional stirring. You will smell a nutty fragance when its ready.  

- Cinnamon sugar
Mix some sugar with cinnamon ground (Amount of cinnamon ground depends on individual preferences)

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