Peruvian sweet potato donuts
Fancy a worldly breakfast? Then make these Peruvian sweet potato donuts with black corn and buffalo yogurt.
If you're craving a worldly breakfast, try these Peruvian sweet potato donuts with black corn and buffalo yogurt: a surprising combination of soft donuts made from sweet potato, seasoned with spices like cinnamon and orange, served with a creamy and slightly tart buffalo yogurt, and finished with a topping of caramelized black corn for a unique taste experience.
Preparation
Donuts
First prepare the dough.
Bake the sweet potato in the oven at 180°C until it is fully cooked.
Scoop out the pulp and grind it finely in the cutter.
Weigh 1000 grams of this puree and put it in the food processor with the butterfly whisk.
Add one egg and beat gently.
Meanwhile, make a paste of lukewarm water and yeast and add this to the mixture.
Then add the zest of one orange, followed by the sugar and salt.
Finally, slowly add the self-rising flour until a smooth dough forms. Let the dough rise for 2 hours at room temperature.
Heat a pan with sunflower oil to 180°C.
Wet your hand with cold water and take 35 grams of dough. Form a ball and poke a hole in it with your finger.
Carefully slide the donut into the oil.
Fry for 2 minutes on one side, then turn and fry for another 2 minutes until golden brown.
Drain on kitchen paper.
Sweet potato chutney
Cut the sweet potato into cubes and fry them in a hot pan with sunflower oil.
Add the coriander seeds and Peruvian spices and fry briefly.
Then add the sugar and let it caramelize.
Deglaze with a dash of water and boil the mixture down to a syrupy substance.
Spice syrup
Add all ingredients to a saucepan.
heat the mixture and let it reduce slowly until it has the consistency of syrup.
Black corn
Boil the black corn together with water, salt, Peru spices for 25 minutes.
Drain.
Layout
Divide the yogurt over the plate and place the donuts in it.
Then stick the lúcuma into the yoghurt and fill the cavity with the chutney.
Add the fruit between the donuts.
Brush the donuts with the spice syrup and finish the dish with the black corn and Peruvian mint leaves.
Serve the Spice Oil separately with the dish.
Ingredients
- Donuts
- 1250 g bataat
- 1 sinaasappel
- 380 g zelfrijzend bakmeel
- 50 g suiker
- 10 g Verstegen Zeezout - pure
- 1 ei
- 4 g gist
- Zoete-aardappel chutney
- 50 g zonnebloem olie
- 250 g zoete aardappel
- 3 g Verstegen Korianderzaad gemalen pure
- 5 g Verstegen Peru kruiden grof met zout - pure
- 110 g suiker
- 100 g water
- Specerijensiroop
- 100 g suiker
- 100 g water
- 2 g Verstegen Mosterdzaad heel
- 2 st Verstegen Kaneel Ceylon heel – pure
- 2 st Verstegen Steranijs pure
- Zwarte maïs
- 2 zwarte maïs kolven
- 6 g Verstegen Zeezout - pure
- 4 g Verstegen Peru kruiden grof met zout - pure
- Garnering
- 150 g buffelyoghurt
- 25 g bramen
- 20 g bessen
- 30 g frambozen
- 0,5 lúcuma
- 5 st Peruaanse muntblaadjes
- 15 g Verstegen Spice Oil Roasted Garlic Huacatay
- Opmaak (per persoon)
- 3 donuts
- 65 g zoete-aardappel chutney
- 20 g specerijensiroop
- 15 g zwarte maïs
