Sweet Potato-Cranberry Doughnuts

Tender yeast-raised doughnuts enriched with sweet potato and dried cranberries, fried golden and dipped in a cider glaze.

⏱️ Prep: 90 min

Ingredients

1/4 cup	60 ml	sugar
1-1/2 tsp	5–2.5 ml	active dry yeast
1 tsp	5 ml	ground cinnamon
1/2 tsp	2.5 ml	salt
4 to 4-1/2 cup		all-purpose flour
1 cup	240 ml	2% milk
1/4 cup	60 ml	shortening
2 tbsp	30 ml	water
2		large eggs, room temperature
1/2 cup	120 ml	mashed sweet potatoes
1/2 cup	120 ml	finely chopped dried cranberries
—		oil for deep-fat frying
1 cup	240 ml	confectioners' sugar
2 to 3 tbsp	30–45 ml	apple cider or juice

In a large bowl, combine the sugar, yeast, cinnamon, salt and 1-1/2 cups flour. In a small saucepan, heat the milk, shortening and water to 120°-130°F (49°-54°C); add to the dry ingredients. Beat on medium speed for 2 minutes. Add the eggs, mashed sweet potatoes and cranberries; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough.
Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter; reroll the scraps. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
In an electric skillet or deep fryer, heat oil to 375°F (190°C). Fry the doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine the confectioners' sugar and apple cider; dip the warm doughnuts in the glaze.