Makes 1 dozen buttermilk drop doughnuts
YouTube instructional video is at the bottom
What you’ll need
1 medium-sized baked or boiled sweet potato
All-purpose flour
Sugar
Salt
Baking powder
Baking soda
Unsalted butter
Large egg (Room temp)
Whole milk (Room temp)
Buttermilk (Room temp)
Vegetable or canola oil
Vanilla extract
Butter extract
Almond extract
Cake batter extract
Cinnamon
Nutmeg
All spice
Confectioners’ sugar
Tools you’ll need
4-quart pot or deep fryer
Thermometer
Mesh straining spoon
Food processor
Cooling rack
Preparation of ingredients
Sweet potato
Step 1- Carefully peel the skin off a medium-sized sweet potato. Remove the insides of the sweet potato with a spoon and place it into a measuring cup.
Step 2- Add sweet potato insides into a food processor. Blend for 30 seconds to 1 minute. Once done you should have 1 cup pureed sweet potato.
Heating the oil
If you have a 4-quart pot preheat fire to medium heat.
If you are using a deep fryer, preheat it to 350 degrees F.
Step 3- Add 48 fl ounces in weight of vegetable or canola oil into a medium-sized 4-quart pot. If you are using a deep fryer add the amount of oil according to the instructions on your deep fryer’s manual to determine how much oil to add. Let the oil get hot until the temperature of the oil reaches 350 degrees F.
Batter
Dry ingredients
Step 4- Add 1 and 1/2 cups all-purpose flour, 1/2 cup sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon 1/4 teaspoon nutmeg, 1/4 teaspoon all spice, and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients well until combined.
Wet ingredients
Step 5- Add 3/4 cup pureed sweet potato. Make sure you reserve 2 tablespoons of the pureed sweet potato to add into the icing later. Next add 1/3 cup buttermilk (Room temp), 1/4 cup whole milk (Room temp), 3 tablespoons melted unsalted butter, 1 large egg (Room temp), 2 teaspoons vanilla extract, 1 teaspoon butter extract, and 1/2 teaspoon cake batter extract into a separate medium-sized bowl. Stir all ingredients well with a whisk until combined.
Step 6- Pour the wet ingredients into the dry ingredients. Stir with a large sturdy wooden spoon until combined. At first the batter will be very thick but will thin out as you continue to stir.
Frying the buttermilk drops
Make sure you have your cooling rack with a pan underneath it and a mesh straining spoon ready before frying your buttermilk drops.
Step 7- Scoop a portion of the batter with a large ice cream scoop. The batter including with the ice cream scoop should be 4.5 ounces in weight. Quickly drop the batter into the hot oil. Let fry for 8 minutes.
Step 8- Remove the buttermilk drops from the hot oil using a mesh straining spoon. Hold for a few seconds to allow the oil to drain back into the pot or deep fryer. Transfer the buttermilk drops onto a cooling rack with an 11 by 17-inch baking pan underneath it. Let cool for 10 minutes.
Sweet potato icing
Step 9-Add 1 and 3/4 cups confectioners’ sugar, 3 tablespoons melted unsalted butter, 1/4 cup warm whole milk, 2 tablespoons pureed sweet potatoes, 1 teaspoon vanilla extract, 1/2 teaspoon butter extract, 1/8 teaspoon almond extract, 1/4 teaspoon cinnamon, less than 1/8 teaspoon nutmeg, less than 1/8 teaspoon all spice, and a light sprinkle of salt into a medium-sized bowl. Stir all ingredients together with a whisk until the icing is creamy and smooth with no visible lumps.
Coating the buttermilk drops
Step 10- Add 4 buttermilk drops at a time into the sweet potato icing. Coat each buttermilk drop with the sweet potato icing. Transfer the coated buttermilk drops back onto a cooling rack with an 11 by 17-inch baking pan underneath it. Let the icing set for 10 to 15 minutes before serving. For best results, let the buttermilk drops cool completely or serve the next day as the flavors will settle and increase overnight.
YouTube instructional video
