Purple sweet potato and white chocolate donuts
Overview
Beautifully shaped donuts have always been my favorite, and now even my baby likes them. Because this donut bread uses a large amount of whipping cream, the dough comes out very quickly when kneading, and of course the finished product tastes great! The white chocolate is made with almonds and is quite high in calories, so you should taste it in moderation:)
Tags
Ingredients
Steps
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Purple sweet potato is steamed and sieved to remove the crude fiber to obtain a delicate purple sweet potato puree,
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Add other ingredients except chocolate into the bread barrel in order of liquid first, then solid, start the bread machine and knead the dough for 15 minutes,
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Add softened butter and knead the dough for another 15 minutes,
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Check the dough at this time. You can pull out a transparent film, indicating that it has reached the complete expansion stage,
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Use the bread machine's fermentation function to ferment for 40 minutes,
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The dough will rise until it doubles in size,
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Take out the fermented dough and use a rolling pin to roll it into a thin sheet 1 finger thick,
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Use a donut mold to carve out donuts, knead the remaining dough into a ball again, and carve out the donuts again until all the dough is carved,
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After everything is carved, put it into a gold plate, and put the small ball in the middle into the gap, which is exactly one plate,
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Put it in the oven and use the fermentation function to ferment until it doubles in size.
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Put in the preheated oven, middle rack, 175 degrees, upper and lower heat, bake for 12 minutes,
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Take out the baked donuts,
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Place on a drying rack to cool,
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Melt almond white chocolate in hot water,
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Just use a silicone brush to brush the melted white chocolate onto the donuts.
