Sweet Potato Doughnuts Bonuelos Recipes

Steps:

• 1. Boil sweet potatoes until soft. Smash or puree in a separate bowl.
• 2. Mix sweet potatoes with the sugar and then sift flour in and also your baking powder.
• 3. Use your deep fryer or a large deep pot. Heat 1qt. of oil on Medium high to medium heat.
• 4. Shape into 1 inch size balls and drop into hot deep fryer. Let cook on all sides until golden brown.
• 5. Remove from oil and you're done. Enjoy with your morning coffee if you have leftovers... :-)

Steps:

• In a large bowl, beat butter and sugar until blended. Beat in eggs, sweet potatoes, buttermilk and vanilla. In another bowl, whisk flour, pie spice and salt; gradually beat into creamed mixture., Turn onto a well-floured surface; pat to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, mix sugar and cinnamon; dip warm doughnuts in topping mixture to coat both sides.

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Combine 2 cups plus 3 tablespoons flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Stir in melted butter until crumbly.
• Combine sweet potatoes, milk, applesauce, egg, and vanilla extract in a medium bowl. Mix well.
• Pour wet ingredients into dry ingredients and combine, kneading well.
• Turn out onto a well floured surface and roll to 1/4-inch thickness. Cut with a donut cutter.
• Slowly lower the doughnuts into the hot oil. Fry in batches, turning once, until golden, about 2 minutes.

Steps:

• In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
• In a large bowl, combine eggs, sour cream, and sweet potato.
• Gradually add flour mixture, stirring to combine.
• Turn dough out onto a heavily floured surface.
• Knead in flour with hands as needed (dough will be sticky).
• Roll out dough to 1/2-inch thickness.
• Cut out dough with a 2 1/4-inch round doughnut cutter.
• No doughnut cutter? Use a soup can as a cutter then poke a hole in the middle of the dough round.
• Using your fingers, stretch the dough until an inch opening is formed and the doughnut is about 3 " wide.
• Re-roll dough as needed.
• In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F.
• Cook doughnuts, in batches of 4-5, in hot oil, 2 minutes per side, or until lightly browned.
• Drain on paper towels.

Steps:

• Put the yucca, malanga, and boniato into a large saucepan and cover with cold water. Bring to a boil, then lower the heat and simmer until tender, about 30 minutes.
• Meanwhile, put the sugar, cinnamon, and star anise into a medium saucepan and stir in 3 cups water until the sugar dissolves. Set over medium low heat and simmer until syrupy and golden, about 40 minutes. Remove from the heat and cool.
• Transfer the yucca, malanga, and boniato and 1/2 cup of their cooking liquid to a large mixing bowl. Mash with a potato masher or fork until smooth. When the mixture has cooled, stir in the aniseed, salt, and eggs. Using a wooden spoon, stir in the flour, adding more as necessary, until a moldable dough is formed.
• Divide the dough in half, then roll each piece into a long snake, 1 inch in diameter. Cut each snake into 7-inch lengths and form each piece into a figure eight, pinching the ends and center shut.
• Put about 3 inches of oil in a deep saucepan and heat over medium-high heat until it reaches 350°F (a pinch of the dough sizzles, but not violently). Gently drop the figure eights into the oil and fry, turning once, until golden brown, 5 to 10 minutes. Work in batches, taking care not to crowd the fritters. Drain on paper towels, drizzle with the syrup, and serve immediately.
• Omit the spicy sugar syrup; sprinkle confectioners' sugar or a mixture of 3 tablespoons sugar mixed with 1 tablespoon ground cinnamon over the buñuelos.