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This delicious recipe for Sweet Potato doughnuts or kueh keria is from a blogging friends's site that I had bookmarked for a while and glad I got a chance to try it. The following recipe will make about 8 so I doubled the following amounts to make about 16 doughnuts.
300g sweet potatoes
80g plain flour
3/4 tsp instant yeast
1 tbsp butter
2 tbsp warm water
Vegetable oil for deep frying
Remove the peel and boil the sweet potatoes until tender then mash it with a fork or masher until fine. Mix the warm water and instant yeast and leave it for 5 minutes to froth.
In a large mixing bowl combine the mashed sweet potato with the flour, yeast, butter and salt using your hands until it resembles a soft dough. Leave the dough in the bowl, covered with cling film for about an hour.
Make golf ball size round shapes and form a flattened patty with a hole in the middle. Making the shapes with oiled hands or parchment paper as a liner will be easy. Heat the oil and deep fry the sweet potato doughnuts until golden brown in medium high heat and set aside.
Icing for the doughnuts
1 cup sugar
1/2 cup water
Prepare the syrup by boiling the sugar and water together in a heavy bottomed pan until a thick syrup is formed, this will take around 10 minutes. Gently add the golden doughnuts into the hot syrup until all sides are covered with sugar.
Instead of coating the doughnuts with syrup we can coat it with a dusting of icing sugar.
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