Sweet Potato Bomboloni

Another year has past, today is my first blogoversary. I ‘ve been in the blogosphere since year 2005 with different themes of blogs,  but food blog is my lastest and my lasting theme. Usually I’m quickly bored with one theme and easily move to another, but I guess in food blog I really find my  appetite  passion. So here I am, still in love with my simplicious and hopefully will continue to do so 🙂

Today also, I’ve launch  another page containing  my recipe index, have a look and enjoy.

I’m sending this post, to the yeastspotting  over at Zorra of 1x umrühren bitte.

Ingredients

• 2 medium sweet potato, boiled
• 2 1/4  tsp instant yeast
• 2 tbsp  whole milk, slightly warmed
• 1 ½ cups flour
• 1 egg
• ¼ cup sugar
• 1 teaspoon vanilla essence
• ½ tablespoon butter, at room temperature
• ½ teaspoon salt
• 2 quarts vegetable oil, for frying

Directions

Mix flour, sugar and yeast in a food processor, add the sweet potato, mix, add milk a spoon at  the time, while it’s still mixing add the butter and egg in, mix again until it form a big ball.Cover with plastic wrap and let the dough proof in the refrigerator for 6 hours or over night.

Line a sheet pan with parchment or wax paper. Remove the dough from the bowl and make balls with two tablespoons. Place the balls, not too close to one another, on the sheet pan, and drape plastic wrap loosely over them. Let the circles proof at room temperature for 30 minutes – they will puff up and out a little.

In a deep pan over medium-heat, warm the oil until it reaches 375˚F. Drop in the balls, a few at a time, and fry them until they’re golden brown, lifting them out of the oil as they are done and draining them on paper towels.

Sprinkle with powder sugar before serving.

2009

04/13

CATEGORY

Bread

TAGS

Sweet-potato

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