Wednesday, December 1, 2010

squash donuts

Yes really! I was looking for a recipe the other day and somehow ran across a recipe for Malaysian sweet potato donuts made with a yeast dough instead of the traditional tater/flour dough. Manthing has been asking for donuts anyway so I decided to make a batch today but when I was getting ready to make them remembered I had lots more winter squash than I had sweet potatoes. So yes I made winter squash donuts this afternoon and I gotta say, they are the best textured and tasting homemade donut I have ever had and were very easy to make once I translated the measurements and tweaked the recipe to my liking.

2 1/2-3 cups flour
1 cup squash, pumpkin or sweet potato (cooked & mashed)
1/2 tsp salt
2 tbsp sugar
2 tbsp butter
1/3 cup water
2 tsp yeast
oil or lard for frying

Put all dry ingredients in bowl. Heat water and melt butter, mix with dry ingredients. Dough is a soft dough but you don't want it gooey either, add flour as needed and then knead for 3-4 minutes. Raise until double in size. Punch down and roll to 1/4 inch thick and cut donuts. Place donuts on parchment paper or floured surface and let rise 20 minutes. Fry in oil until brown and turn. Remove from oil , cool on paper towel and coat with cinnamon sugar.


  1. Oh, my, those donuts look really great - nice picture - I can taste them! Thanks for sharing your recipe. No more pumpkin muffins here - we are going to make your donuts.

  2. Oh that sounds delicious! Might also be a way to sneak some veggies into my kids food... I'm definitely copying that recipe, thanks for sharing.

  3. Anke, I was thinking that too. I would be willing to bet you could put in all sorts of horrible veggies or fruit purees in to them and have them taste good..could also bake the donuts too so that all the fat is not in there.. Home made pasta is also real easy to make Anke,, replace most of the flour with veggies of you choosing and make as normal.. pretty colors and more nutrition :)