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Sweet Potato-Cranberry Doughnuts
Bring home fresh sweet potatoes and sweet dried cranberries for this ultimate homemade breakfast food for fall.
- 1/4 cup(s) sugar
- 1 1/2 tsp. active dry yeast
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 4 to 4 1/2 cups all-purpose flour
- 1 cup(s) 2% milk
- 1/4 cup(s) shortening
- 2 Tbsp. water
- 2 eggs
- 1/2 cup(s) mashed sweet potatoes
- 1/2 cup(s) finely chopped dried cranberries
- Oil for deep-fat frying
- 1 cup(s) confectioner's sugar
- 2 to 3 tablespoons apple cider or juice
- In a large bowl, combine the sugar, yeast, cinnamon, salt and 1 1/2 cups flour. In a small saucepan, heat the milk, shortening and water to 120°F to 130°F; add to dry ingredients. Beat on medium speed for 2 minutes. Add the eggs, mashed potatoes and cranberries; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough.
- Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-inch thickness. Cut with a floured 2 1/2-inch doughnut cutter; reroll scraps. Place 1 inch apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- In an electric skillet or deep fryer, heat oil to 375°F. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine confectioner's sugar and apple cider; dip warm doughnuts in glaze.