When my sisters were here, they kept asking me to make them some donuts but I just can’t find the time to do it. We were so busy going out visiting places or shopping and before we knew it, it was time for them to go home. 3 weeks just flew by so fast when we are having fun. I felt kind of bad that they left without eating the donuts. I finally made these sweet morsels but they were not here to enjoy it. I guess it is ok they get to see some pictures of it. I made the traditional Malaysian sweet potato donuts or kuih keria before and you can find the recipe here .This time I did something different. Still using sweet potatoes but I used some yeast for the dough. It turn out really light just like the yeast donuts but it has the nice fragrant of sweet potatoes to it.
320 grams flour (a bit more if the dough is too sticky)
2 tsp yeast
1/2 tsp salt
150 grms mashed sweet potatoes
2 tbsp sugar
30 grms butter
100 ml water
Some sugar or cinnamon sugar
1. In a large mixing bowl mix all the ingredients together and knead for about 6-7 minutes until you get nice smooth dough. Add some extra flour if it’s so sticky. Cover the bowl with a dry kitchen towel and let it rise for an hour or double it size at a warm place.
2. Punch down the dough and remove onto a floured work tabletop. Roll out the dough to about 1/4" thick and cut the dough out into rounds with a donuts cutter. Gather the snaps and re-roll, then cut out more donuts.
3. Place donuts on parchment paper,cover and let rise for 20 minutes or until they feel light and spongy.
4. Heat oil for deep-frying in a frying pan over medium heat. Slip a few donuts into the oil at a time, leaving enough room for them to expand. Make sure that the oil is not too hot otherwise the donuts will not be cooked.
5. When the donuts are golden brown, turn them over and cook the other side. It takes about 2–3 minutes to cook through. When donuts are done, remove from oil and drain the oil on paper towels before rolling them in sugar.
Note: You can use any type of glaze for the donuts.