Ingredients
Scale
- Vanilla Glaze
- 4 cups powdered sugar
- pinch of salt
- 1 teaspoon vanilla
- ⅓ cup hot water, or more
- Donuts
- 2 ¼ cups all-purpose flour
- ½ cup evaporated cane juice, or sugar (Buy cane juice here.)
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon nutmeg
- ¼ teaspoon ginger
- 2 Tablespoons lard
- 2 eggs
- ⅔ cup sour cream
- 1 cup mashed sweet potatoes, or enough to make a soft dough
- lard for frying, (Learn how to render lard here.)
Instructions
- To make the glaze, whisk the powdered sugar and salt together until it’s aerated. Stir in the vanilla and enough hot water to make a glaze that is thick enough to drizzle, but not watery.
- To make the donuts, whisk the flour, sugar, baking powder, cinnamon, nutmeg, and ginger together in a bowl.
- Cut in the lard until it’s crumbly.
- In a separate bowl, stir the eggs, sour cream, and sweet potatoes together until the mixture is smooth.
- Stir the wet ingredients into the dry ones until they are combined and form a soft dough. You may need to add some more mashed sweet potatoes to get a consistency of biscuit dough.
- Bring all of the dough together in a ball and flatten it into a disc.
- Wrap it in plastic wrap and refrigerate for 30 minutes up to 24 hours.
- Heat a few inches of lard in a saucepan until it reaches 325 degrees.
- Roll out the dough to ½ an inch and cut donuts into rounds and holes with a 2 ¾” biscuit cutter and a 1 1/2″ biscuit cutter.
- Fry the rounds (and holes) in the fat until they float plus 15 seconds and then carefully turn them.
- Fry them for 90 seconds and then flip them again.
- Fry for a final 60 seconds until transferring them to a cooling rack or towel.
- As soon as they are cool enough to handle, dredge one side in the Vanilla Glaze.
- Allow them to cool enough to harden the glaze until it crackles.