Sweet Potato Rosemary Maple Brown Sugar Bourbon Doughnuts

That’s a hell of a name for something.  Is it weird if I start naming desserts the way I name cocktails?  I can add a pun, or make an obscure reference I’m sure that only a handful of people will get.  I don’t know… it feels weird giving doughnuts a “name”.  We’ll just stick with that obnoxiously long name.

If you’re trying to figure out what to cook the family for that special holiday dinner, I hope these doughnuts will come into mind.  They are extremely easy to make, very delicious, and if you can remember the full name, it’ll be very impressive.

Makes a healthy dozen
Total Time: 1 hour 35 min
Prep: 15 min
Inactive: 1 hour 5 min
Cook: 55 min

For the Doughnuts
2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2/3 cup lightly packed light brown sugar
1 teaspoon ground rosemary
4 tablespoons browned butter (add an extra tablespoons of butter to the pan before browning so there’s enough after some of the butter evaporates off during browning)
1/4 cup Sweet Potato
2 large egg
1 cup whole milk
1/4 cup bourbon

For the Glaze
2 cups powdered sugar
Pinch of salt
Pinch of ground rosemary
1 tablespoons whole milk
2 tablespoon maple syrup
1 tablespoon bourbon

Directions

  1. First, place a rack in the upper third of the oven and preheat oven to 400 degrees, then place a washed/wrapped sweet potato in center rack.  Bake for 45 minutes or until soft.  Remove potato from oven, peel, and mash.  Let cool to room temperature.
  2. Now, preheat oven to 350 degrees F. Lightly grease two doughnut pans and set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, sugar, and rosemary. Set aside.
  4. In a small saucepan over medium-low heat, melt butter for the doughnuts and the glaze. Butter will begin to crackle and pop as it melts. That’s the water melting out of the butter. Once the water has evaporated the butter will quiet down and begin to brown. Keep an eye on it, it browns quickly. The butter will begin to smell nutty. Remove from heat and immediately transfer browned butter (brown bits and all) to a small bowl.  Let cool.
  5. In a small bowl whisk together sweet potato, egg, milk. Measure out 2 tablespoons of browned butter and whisk into the wet ingredients.
  6. Add the wet ingredients all at once to the dry ingredients. Stir together then add bourbon.  Continue stirring until all of the ingredients are well combined. Try not to overmix the batter. That might create rubbery doughnuts.
  7. Use a small spoon to dollop batter into the prepared pan. Smooth out and fill each doughnut in the pan three-quarters full with batter.
  8. Place in the oven and bake for 8 to 10 minutes. Keep an eye on them and try not to over-bake them. Remove from the oven and allow to cool in the pan before transferring onto a wire rack to cool completely.
  9. To make the glaze, in a medium bowl whisk together powdered sugar, salt, rosemary, milk, and maple syrup, (then add bourbon last) until smooth and just pourable. Add more milk or powdered sugar as necessary to adjust consistency.
  10. To assemble the doughnuts, dip the doughnuts in the glaze, shake off excess, and allow to set for 15 minutes before serving.
  11. Place a small sprig of fresh rosemary on top of each doughnut to decorate.
  12. Donuts are best served within 2 days of baking.
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