I love donuts. Really, truly love. But I tend to go for the bitter-sweet or salty-sweet varieties rather than the classic sugar glazed versions.
Now this is still a cake, its got plenty of sweetness but just enough tart cranberry, umami-rich caramel with a lovely brightness from the orange and a spicy kick from the ginger in the donuts. To me, this is THE perfect donut. If you don't happen to have cranberry powder cinnamon sugar works just as beautiful with the miso burnt orange caramel sauce. And that sauce. Oh man. I have been eating it off a spoon straight from the jar. And over ice cream. And on pancakes, waffles, greek yoghurt with pecan pie-granola.
I chose to bake these donuts rather than deep fat fry. You can do that for a more classic donut flavour, but my husband tends to prefer desserts that aren't as rich and heavy. Crazy, but true. I on the other hand love anything chocolate + cream + chocolate.
After ten years(!!) in our current apartment we're moving on Friday to a brand spanking new place in another part of Copenhagen. I am at the same time over the moon excited and quite sad to leave a place I love so much. And it also means most of my cook- and bakeware are now in boxes that are sealed with too much tape for me to get my hands on them. Boo.
But it will be worth it when I get a new kitchen, a beautiful view and more space to bake in.
Until then - donuts!
You get quite a lot of donuts from this recipe. I actually used half the dough for sweet potato pecan cinnamon rolls that turned out pretty darn amazing. I'll post those soon. Or you can make little brioche-soft sweet potato muffins. Point is, if you don't think you can eat this many donuts - there are plenty other uses for leftover sweet potato dough.
Sweet potato donuts with cranberry sugar and miso burnt orange caramel
Depending on size - 12-16 donuts + holes
Miso burnt orange caramel sauce
150g granulated sugar
3 Tbsp. orange juice
4 Tbsp. water
120ml heavy cream
2 Tbsp. white miso
In a saucepan over medium-high heat, stir together orange juice, water and sugar. Bring mixture to a boil without further disturbing the sugar.
When the mixture becomes a deep amber color and is just beginning to smoke, remove pan from heat and carefully pour in the cream. It will bubble violently. Whisk in the miso. Allow to cool slightly before pouring into a small jug or jar.
Any leftovers can be stored in the refrigerator and remelted in hot water.
Sweet potato donuts with cranberry sugar
42g fresh yeast
250ml lukewarm whole milk
1 room temperature egg
1 room temperature egg yolk
1½ tsp. salt
1 tsp. finely grated ginger
1 tsp. finely grated orange zest
150g sweet potato puree
75g melted butter
700g all purpose flour
4 Tbsp. melted butter
At least 2l peanut oil
200g granulated sugar
1-2 tsp. freeze-dried cranberry powder
Dissolve the yeast in the milk, whisk in egg and yolk, butter, sugar, salt, ginger and orange zest and sweet potato puree. When fully combined add the flour and knead in a stand mixer with dough hook attached for 10-15 minutes until a dough forms. Add a little more flour if the dough is too sticky, you want dough that is smooth and elastic. Place in a greased bowl, cover and proof for 1 hour until doubled in size.
Knock the dough back and leave it for 5 minutes before rolling the dough out until 1½-2 cm thickness. Use an 7-8cm cookie cutter to cut out donuts and a smaller 2-2½cm cutter to cut out the donut holes.
Place the donuts and holes on different parchment clad baking sheets.Gather the scraps, re-roll and cut out as many donuts as you can. Discard any remaning scraps.
Cover the donuts loosely with plastic wrap and proof again for 1-1½ hour until doubled in size.
Prepare the topping by whisking together the granulated sugar and cranberry powder.From here you can either bake or deep fat fry.
If baking, preheat the oven to 200C/400F. When oven is ready bake the donut holes for about 10 minutes and donuts for 20. Brush the donuts with melted butter and sprinkle evenly with cranberry sugar.
If frying, fill a large pot with oil at least 8-10cm high and bring the oil to 180C/355F.
When oil is ready fry the donuts a few at a time for 2-2½ minutes per side.
Drain donuts for a moment on paper towels, then dip in cranberry sugar.