Sweet Potato and Black Sesame Doughnuts with Cinnamon-Sugar

Soft and fluffy doughnuts flavored with sweet potato and black sesame, coated in a warm cinnamon-sugar mixture for a delightful Korean-inspired treat.

Prep Time

20 minutes

Total Time

35 minutes

Calories

250 kcal

Difficulty

Medium

Equipment

5 items

Cost

£0.47/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2.5cupsAll-Purpose Flour(Plus extra for dusting)

£0.60

2.3teaspoonsInstant Yeast

£0.35

0.3cupGranulated Sugar

£0.15

0.5teaspoonSalt

£0.01

0.8cupMilk(Warm (not hot))

£0.30

1Egg(Large, lightly beaten)

£0.30

2tablespoonsUnsalted Butter(Melted)

£0.25

0.5cupSweet Potato Puree(Cooked and mashed until smooth)

£0.40

2tablespoonsBlack Sesame Seeds

£0.45

Enough for deep fryingVegetable Oil

£2.50

0.5cupGranulated Sugar(For cinnamon-sugar coating)

£0.15

2teaspoonsGround Cinnamon(For cinnamon-sugar coating)

£0.20

Total Cost

£5.66

£0.47 per serving

Instructions

1.
In a large bowl, whisk together the flour, yeast, sugar, and salt.
2.
In a separate medium bowl, combine the warm milk, egg, and melted butter. Add the sweet potato puree and black sesame seeds, and mix well.
3.
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
4.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5.
Punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2 inch thickness.
6.
Use a doughnut cutter or two different sized round cutters to cut out doughnuts. Place the doughnuts on a parchment-lined baking sheet. Cover with plastic wrap and let rise for another 30 minutes.
7.
While the doughnuts are proofing, prepare the cinnamon-sugar coating by mixing the sugar and cinnamon in a shallow bowl.
8.
Heat the vegetable oil in a Dutch oven or deep fryer to 350°F (175°C).
9.
Carefully drop the doughnuts into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown.
10.
Remove the doughnuts with a slotted spoon and place them on a wire rack to drain excess oil.
11.
While the doughnuts are still warm, toss them in the cinnamon-sugar mixture to coat evenly. Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (75g)

250 kcal / 1046 kJ

Carbs

35g

13% of RDA

Fat

10g

14% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

15 g

17% of RDA

Sodium

100 mg

4% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Make sure the milk is warm, not hot, to avoid killing the yeast.

Adjust the amount of black sesame seeds to your liking. You can also use toasted sesame seeds for a more intense flavor.

If you don't have a doughnut cutter, you can use a biscuit cutter or even a glass to cut out the doughnuts.

For best results, use a candy thermometer to ensure the oil is at the correct temperature. This will help prevent the doughnuts from being greasy.

Doughnuts are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.

Cooking Equipment

Large Bowl

Medium Bowl

Dutch Oven or Deep Fryer

Slotted Spoon

Wire Rack

Wine Pairings

No wine pairing suggestions available for this recipe.

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