Purple Sweet Potato Buckwheat Doughnuts

Ingredient

Method

Dough: 275g HP flour 25g buckwheat flour pinch of bread improver (optional) 30g coconut milk powder 3/4 tsp salt 2 tsp instant yeast 50g caster sugar 25ml water ±40ml milk 1 A egg 65g butter 150g steam purple sweet potato, mashed 10ml lemon juice sunflower oil for frying icing sugar/caster sugar for coating

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients and mashed potato in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once the dough has risen, place it on a floured surface and knead lightly. With a rolling pin, roll out half of the dough to about ½″ thickness. Cut with a round, sharp cookie cutter (about 3″ diameter) then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. （若在操作过程中不易擀开且边缘的面团会回弹，表示松弛不够，可再放置一会再操作）。 3. Place each doughnut on a piece of parchment or waxed paper, then place on a cookie sheet. Put the tray in the oven to rise the doughnuts until doubled in size about 30 minutes. 4. Heat the oil to about 180ºC. If you don’t have a thermometer, test the oil with a doughnut hole: if it doesn’t start frying immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the burner accordingly. 5. Drop the doughnuts into the hot oil using the paper to carefully lower them into the oil. Turn them over as soon as they become golden brown on the underside, and remove them and place on a paper towel lined platter once they are ready. When the doughnuts have cooled, coat them in sugar and served.