Sweet Potato and Black Sesame Doughnuts with Cinnamon-Sugar

In a large bowl, whisk together the flour, yeast, sugar, and salt.

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.

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.

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.

Punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2 inch thickness.

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.

While the doughnuts are proofing, prepare the cinnamon-sugar coating by mixing the sugar and cinnamon in a shallow bowl.

Heat the vegetable oil in a Dutch oven or deep fryer to 350°F (175°C).

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.

Remove the doughnuts with a slotted spoon and place them on a wire rack to drain excess oil.

While the doughnuts are still warm, toss them in the cinnamon-sugar mixture to coat evenly. Serve immediately and enjoy!