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Sweet Potato Bronuts With Spiced Maple Tahini Filling
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Sweet Potato Bronuts With Spiced Maple Tahini Filling

Ingredients

Dough

  • 1 package of active yeast
  • 1 teaspoon cane sugar for yeast
  • 1 cup warm apple cider (not hot or it will kill the yeast)
  • 2 ¼ cups all purpose flour
  • 2 cups bread flour
  • 3 tablespoons brown sugar
  • 2 tablespoons cane sugar
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ⅛ teaspoon cloves
  • ⅛ teaspoon nutmeg
  • 1 egg - room temperature
  • 4 egg yolks -room temperature
  • ½ cup Farmers Market Sweet Potato Puree
  • 9 tablespoons butter - room temperature

Pastry Cream Filling

  • 1 cup heavy cream
  • 1 ½ cup apple cider
  • 2 ½ teaspoons vanilla
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 4 tablespoons butter
  • 3 tablespoons cornstarch
  • 6 egg yolks
  • ½ teaspoon salt
  • 3 tablespoon brown sugar
  • 3 tablespoons cane sugar
  • ¼ cup tahini

Cinnamon Sugar

  • 1 ¼ cup of cane sugar + 1 teaspoon of cinnamon mixed together for rolling

Instructions

Filling

  • In a large saucepan over medium heat combine cider, heavy cream, and simmer to just before it comes to a boil.
  • In a bowl mix together sugar, salt, spices, cornstarch, and egg yolks. Make sure the bowl is a heatproof bowl.
  • Pour half of the liquid mixture into the bowl and whisk well to temper.
  • Add the mixture back into the saucepan and whisking constantly until the mixture thickens.
  • Once the mixture has thickened (it takes around 10 minutes) remove from heat and run the mixture through a fine mesh strainer to make sure there’s no clumps.
  • Stir in tahini ,vanilla extract, and butter.
  • Place in a bowl and cover with plastic to prevent a layer of film from forming on the pastry cream. Store in fridge until cold.

Dough

  • Add yeast, warm cider, and 1 tablespoon of cane sugar to a stand mixer and let sit for 10-15 minutes or until foamy.
  • Attach the dough hook and add in flour, spices, and rest of the sugar.
  • Add in the egg, egg yolks, sweet potato puree, and vanilla extract to the bowl and mix until dough comes together and it's smooth.
  • Add the butter a little bit at a time. Increase the speed once the butter has been added and mix until smooth and soft, about 5 minutes. You could also knead the dough by hand at this point too.
  • Place the dough in a well oiled pan and cover. Place in a warm area and let rise until doubled in size, about an hour to an hour and half.
  • Once the dough is done rising place it on a well floured surface and divide into 12-14 balls. You can weight each dough ball to ensure they are the same size, if desired.
  • Place on a baking tray with a silicone baking mat or parchment paper and cover.
  • Allow the dough to proof again until double in size, about an hour.
  • Prepare a baking sheet with paper towels for the cooked donuts.
  • Before the donuts are done rising, heat a large dutch oven with cooking oil to 350. Use a candy thermometer to ensure the oil is the proper temperature and not too hot.
  • Fry each doughnut for 3-4 minutes on each side or until browned or until a cooking thermometer reads 190 internally.
  • Once done, let the donuts rest on the paper towels for about a minute to drain excess oil. Then roll them in the cinnamon and sugar mixture.
  • Fill a pastry bag with a piping tip attached with the pastry cream and fill each donut with pastry cream. Best if enjoyed that day.