81 PAULA DEEN’S FALL BAKING
Cider-Glazed
Sweet Potato Doughnuts
Makes 12½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup fi rmly packed light brown
sugar
2 large eggs
1 teaspoon vanilla extract
2½ cups all-purpose fl our
2 teaspoons baking powder
2 teaspoons apple pie spice
½ teaspoon kosher salt
1⁄8 teaspoon baking soda
¾ cup mashed cooked sweet potato
6 tablespoons whole milk
Apple Cider Glaze (recipe follows)
¼ cup chopped walnuts, toasted- Preheat oven to 425°. Spray 2 (6-cup)
doughnut pans with cooking spray. - In a large bowl, beat butter and sugars
with a mixer at medium speed until fl uff y,
3 to 4 minutes, stopping to scrape sides
of bowl. Add eggs, one at a time, beating
well after each addition. Beat in vanilla. - In a medium bowl, whisk together
fl our, baking powder, pie spice, salt,
and baking soda. In a small bowl, whisk
together sweet potato and milk. With
mixer on low speed, gradually add fl our
mixture to butter mixture alternately
with sweet potato mixture, beginning
and ending with fl our mixture, beating
just until combined after each addition.
Spoon batter into prepared pans. (Cups
will be almost full.)- Bake until a wooden pick inserted
near center comes out clean, about
10 minutes. Let cool in pans for
5 minutes. Remove from pans, and let
cool for 5 minutes on a wire rack. - Dip top of warm doughnuts into Apple
Cider Glaze. Return to rack, and let stand
for 5 minutes. Dip doughnuts in glaze
again, and sprinkle with walnuts. Serve
immediately.
Apple Cider Glaze
Makes about 1 cup1 cup pure apple cider
1¾ cups confectioners’ sugar, sifted
¼ teaspoon vanilla extract- In a small saucepan, bring cider to a
boil over medium-high heat; cook until
cider is reduced to ¼ cup, about
15 minutes. Pour into a small bowl, and
let cool to room temperature. - Whisk confectioners’ sugar and vanilla
into reduced cider until smooth. Use
immediately.