甘薯甜甜圈

Prick the sweet potato all over with a fork and cook it in a microwave at high power for 10 minutes, until tender. Let cool, then peel and puree the sweet potato; you should have about 1 cup.

In a small skillet, cook the butter over moderate heat until nutty and lightly browned, about 4 minutes. Scrape the browned butter and solids into a small bowl and let cool.

在相同的煎锅中，将牛奶加热至温暖，约105°。将温暖的牛奶倒入装有面团钩的站立电动搅拌机的碗中。加入酵母，静置5分钟。轻轻混合砂糖，浅红糖，盐，香草种子，肉豆蔻和朗姆酒。加入红薯泥，褐色黄油和固体，鸡蛋和蛋黄，然后搅拌直至混合。加入3 1/4杯面包粉，以中等速度打击，直到面团均匀湿润，约2分钟。将速度提高到中等高度，然后跳动直至形成柔软的面团，大约5分钟。将面团收集到球中，然后转移到黄油碗中。掩盖并放在无水的地方升起1小时。

Punch down the dough and let stand for 5 minutes. On a lightly floured surface, roll out the dough 1/2 inch thick. Using a 2 3/4-inch round cutter, stamp out as many rounds as possible. Using a smaller round cutter (1 inch), stamp out the centers. Transfer the doughnuts and holes to 2 parchment paper–lined baking sheets. Cover loosely with plastic wrap and let the doughnuts and holes rise in a warm place for 1 hour.

Preheat the oven to 400° and position racks in the upper and lower thirds. Bake the holes for 10 minutes and the doughnuts for about 20 minutes, until risen and golden.

在一个小碗中，将糖和肉桂混合在一起。将一半的热甜甜圈放在一个大碗中，淋上一些融化的黄油。折腾并转向外套。撒上一些肉桂糖，然后扔掉，直到均匀涂覆。重复其余的甜甜圈，黄油和肉桂糖。将甜甜圈转移到盘子上；服务。