SWEET POTATOES, ORANGE AND WALNUT DOUGHNUTS

Preparation Method :

• Process nuts until finely ground.
• Sift flours and spices into large bowl, add brown sugar, nuts and rind; mix well.
• In a separate bowl, combine eggs, butter, liqueur, yogurt and Sweet potatoes; beat until smooth.
• Stir Sweet potatoes mixture into flour mixture, mix to a soft dough.
• Knead dough on lightly floured surface about 5 minutes or until smooth, adding more flour if mixture becomes too sticky. Roll dough until 8 mm thick.
• Cut dough into 7cm rounds; cut a 2cm hole from centre of each round.
• Cut doughnuts in batches, re-rolling dough as necessary.
• Place doughnuts on oven trays, refrigerate 20 minutes or until firm.
• Deep-fry doughnuts in hot oil until browned; drain on absorbent paper.
• Roll doughnuts in combined caster sugar and extra cinnamon.
• Dough can be made 2 hours ahead.