Dusted doughnuts

Treat yourself.

  • 50 mins cooking
  • Makes 12
  • Print
These fluffy yeast doughnuts dusted with a heavy dose of cinnamon sugar are made with sweet potato for a colour and flavour boost.


  • 300 grams orange sweet potatoes, unpeeled
  • 4 teaspoons (14g) dried yeast
  • ¾ cup (180ml) milk, warmed
  • ⅓ cup (75g) caster sugar
  • 3½ cups (525g) plain flour
  • 2 egg yolks
  • 50 grams butter, chopped, room temperature
  • vegetable oil, for deep-frying
  • 1½ cups (330g) caster sugar, extra
  • 3 teaspoons ground cinnamon


  • 1
    Wash sweet potatoes well; pat dry. Prick potatoes several times all over. Microwave potatoes in their skins on high (100%) for 5 minutes or until soft. Cool potatoes slightly; peel. Mash potato flesh in a medium bowl until smooth. You will need ⅔ cup. Cover to keep warm.
  • 2
    Whisk yeast, milk and ½ teaspoon of the sugar in a small bowl or jug until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
  • 3
    Place flour and remaining sugar in a large bowl of an electric mixer fitted with a dough hook. Make a well in the centre; add yeast mixture, egg yolks, butter and mashed sweet potato. Knead until well combined. Add another 2 tablespoons of milk if dough is too firm. Knead on a well-floured surface until smooth. Place dough in an oiled large bowl. Cover with plastic wrap; stand in a warm place for 1¼ hours or until dough has doubled in size.
  • 4
    Punch down the dough. Knead dough on a lightly floured surface for 2 minutes or until smooth. Roll dough out until 2cm thick and large enough to cut 12 x 8cm rounds. Stand dough for 3 minutes.
  • 5
    Flour an 8cm round cutter and a 3.5cm round cutter. Cut larger rounds from dough, removing the centre with the smaller cutter. Repeat kneading, rolling and cutting with scraps of dough. Place on baking-paper-lined trays. Stand for 20 minutes or until risen slightly.
  • 6
    Fill a large saucepan one-third full with vegetable oil; heat until it reaches 160°C on a sugar thermometer (or until the handle of a wooden spoon bubbles when placed in the oil). Combine extra sugar and cinnamon on a tray. Deep-fry half the doughnuts, three at a time, for 40 seconds on each side or until cooked through and golden brown. Remove doughnuts with a slotted spoon. Transfer doughnuts to cinnamon sugar and turn to coat.
  • 7
    Deep-fry remaining doughnuts, in batches, until cooked through and golden brown, then coat in cinnamon sugar. Cool slightly.


Never leave hot oil unattended. If doughnuts are over-browning, reduce temperature of the oil. The doughnuts are best eaten soon after making. Reheat cold doughnuts in 10-second bursts in a microwave oven until
just warm.

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