Hi Jenny, I have tried maybe twenty recipes in my search for the Amish crack donuts. The lady one from Almond and Orange website. This morning,I tried your recipe with modifications: instead of milk, I used 1 C of plain Kefir (I make my own from raw milk and kefir grains), this adds the tangy flavor, I think buttermilk works as well , just 1 package of active dry yeast (too much yeast causes the dough rise too fast, and you have to work very quickly), 1 tsp salt (because I wanted to use the salted caramel icing)
One bite of this donut, I don’t care how good the Amish crack donut is (never have had it) this is “extraordinary”, according to my husband and my neighbors
To save some guess work, I weigh the flour and sweet potato ingredients. 500 gr Ardent Mill organic alll purposes flour (a bit more than 4 cups) and 115 gr of riced (baked, peeled) sweet potatoes (or two cups mashed) the dough simply needs a light dusting if flour to roll out and cut. I actually programed my bread machine to knead 5 minutes and rise for 50 minutes. You can then put the dough in a ziploc bag overnight. Take out and leave at room temperature and continue with the process the next day.
Thank you for this awesome recipe. Now I can go to sleep ????
