Time: 1 hour + 3 hours rise time| Servings: 28 doughnuts | Rating: ★★★☆☆
For the Dough
- 2 cinnamon sticks
- 2 teaspoons whole anise seed
- 1 teaspoons whole cloves
- 1 pound sweet potatoes
- ¾ cup canned pumpkin
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar
- 2 eggs
- ½ teaspoon salt
- ¼ cup brandy
- 3 cups all-purpose flour
For the Syrup
- 1 orange
- 2 limes
- ¼ cup molasses
- 1 ½ cups light brown sugar
- 1 cinnamon stick
- 1 teaspoon whole cloves
- Bring a large pot of water to a boil. Add 2 cinnamon sticks, 2 teaspoons of anise seed, and 1 teaspoon cloves to the water.
- Peel 1 pound of sweet potatoes and cut into large chunks. Add the sweet potatoes to the boiling water and cook until soft.
- Strain the softened sweet potatoes and reserve ½ cup of the cooking water and let cool.
- When the sweet potatoes are cool enough to handle, mash them. Let cool. You will need ¾ cup of sweet potato purée to go with your ¾ cup of pumpkin purée.
- In the bowl of a stand mixer, dissolve 1 tablespoon of active dry yeast and 1 tablespoon of granulated sugar in the ½ cup of cooled (slightly warm, not hot) reserved cooking water. Let rest for 5 minutes.
- Add 2 eggs, ½ teaspoon of salt, ¾ cup of sweet potato purée, ¾ cup of pumpkin purée, and ¼ cup of brandy to the yeast mixture and mix with the dough hook until well mixed.
- Gradually add 3 cups of all-purpose flour, and mix with the dough hook until smooth, about 5 minutes. The dough should be stretchy and smooth but still sticky. If it is very sticky, you can add up to ½ cup more flour.
- Cover and let rise in a warm place until doubled in bulk, or about 2 hours.
- Meanwhile, zest then juice 1 orange and 2 limes. Place ¼ cup of molasses, 1 ½ cups of light brown sugar, the orange and lime juice and zest, 1 cinnamon stick, 1 teaspoon of cloves, and ½ cup water to a large saucepan and bring to a boil, stirring.
- Lower heat and simmer for 15 minutes, or until mixture thickens slightly. The consistency should be similar to pancake syrup; it will thicken more as it cools. Strain to remove the spices.
- When the dough has risen, heat frying oil to 350°F.
- Wet your fingers in salted water then form the doughnuts by grabbing a small handful of dough and stretching it into a ring around a couple of fingers, then tossing the dough quickly into the oil.
- Cook briefly, 20 seconds or so, and then flip the doughnuts using the handle of a long wooden spoon. Cook the doughnuts in the oil until they are golden brown (about 30 seconds longer), then remove them to a paper towel-lined plate.
- Drizzle with the syrup and serve immediately. Enjoy!