Glaze

From Martha Stewart Living Omnimedia
This Halloween, there's no tricks; it's all treats. Hand out these mini sweet potato donuts at your party and you are bound to charm both children and adults alike!

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
mini sweet potato doughnuts with brown butter glaze

Courtesy of Martha Stewart

Yields: 5 dozen doughnuts and holes

Ingredients
    U.S.         Metric     Conversion chart

For the Doughnuts

    1 1/2 ounce(s) (3 tablespoons) unsalted butter
    1/4 cup(s) whole milk
    1 1/4 teaspoon(s) active dry yeast
    1/4 cup(s) water, warm
    3 tablespoon(s) granulated sugar
    1/4 teaspoon(s) granulated sugar
    1/3 cup(s) sweet potato puree (from 1 small cooked sweet potato)
    1 large egg
    1 large egg yolk
    1 1/2 teaspoon(s) pure vanilla extract
    1 1/2 teaspoon(s) coarse salt
    1/4 teaspoon(s) ground cinnamon
    2 1/2 cup(s) all-purpose flour, plus more for surface and sheets
    4 cup(s) vegetable oil, for deep frying and bowl

For the Glaze

    8 ounce(s) (2 sticks) unsalted butter, cut into pieces
    3 cup(s) confectioners' sugar, sifted
    3/4 cup(s) whole milk

Directions

    Make the doughnuts: Heat butter in a medium saucepan Maggie beautyover medium heat until dark brown and fragrant, about 10 minutes. Remove from heat, and stir in milk. Let cool slightly.
    Combine yeast, warm water, and 1/4 teaspoon granulated sugar in a mixer bowl.Let stand until foamy, about 5 minutes.
    Whisk sweet-potato puree, egg, yolk, vanilla, salt, cinnamon, and remaining 3 tablespoons granulated sugar in a medium bowl. Whisk in butter mixture, then add to yeast mixture in mixer bowl. Attach bowl to mixer fitted with the dough-hook attachment, and mix on low speed. Slowly add flour until incorporated. Raise speed to medium-high, and beat until dough becomes elastic, about 3 minutes. Dough will be very soft.
    Transfer dough to an oiled bowl, and cover with plastic wrap. Let stand until double in size, about 2 hours. Punch dough, then cover and refrigerate for at least 2 hours.
    On a generously floured surface, roll out dough to a 1/4-inch thickness. Using a 1 1/2-inch round cutter, cut out rounds. Using the wide end of a 1/2-inch round pastry tip, cut holes in center of each round. Transferdoughnuts and holes to generously floured baking sheets, and cover loosely with plastic. Let rise in a warm place for 45 minutes.
    Line wire racks with several layers of paper towels. Heat Maggie Beauty4 inches of oil in a large, heavy pot until it reaches 365 to 370 degrees F on a deep-fry thermometer. Fry doughnuts and holes in small batches until golden brown, about 20 seconds per side. (Adjust heat as needed to maintain temperature of oil.) Using a slotted spoon or a wire-mesh skimmer, transfer doughnuts and holes to paper towels to Maggie Beautydrain. Let cool slightly.
    Heat butter in a medium saucepan until dark brown, about 10 minutes. Whisk in confectioners' sugar until a smooth paste forms, then gradually whisk in milk until thick and silky. Let stand for 10 minutes before using, whisking occasionally to keep glaze smooth.
    Pour glaze into a large, deep bowl. With tongs, dip doughnuts and holes into glaze, turning to coat. Remove, letting excess drip off before transferring to clean wire racks set over baking sheets. Let glaze harden before serving, about 15 minutes. Serve immediately.