I’m really quite ashamed at my posting schedule (or lack there of) thus far. I go back two posts and I can see where I was in the start of the semester, undeniably naive and optimistic for the entire world to see. It’s quite intimidating and that’s partially why my usual 1 post per week hasn’t been quite up to par since 10th grade (omg that was two years ago…). Of course, I’ve also gotten quite busy because of coursework but that shouldn’t be an excuse. None of them should be excuses, the first excuse least of all – I actually started this blog partially because I was horrible at writing and I needed to get better! (And food, food was definitely a deciding factor haha)
In any case, I believe I promised everyone on Instagram a recipe for no knead purple doughnuts that I still haven’t fulfilled because of my lackluster recipe-writing-down skills. So here they are in their purple glory! After the last purple sweet potato recipe, I should’ve realized that I needed to weigh my pompish purple sweet potatoes for the pastry cream but alas, I forgot (forgetting is actually another one of my special talents, I would win if there was ever a contest for who can ask their friends the same question the most times and actually forget that they asked the question?)
Of course, I also made + edited a video for your viewing pleasure! Unfortunately the climax is a bit blurred but by the time I realized that all the doughnuts were gone so there’s that.
(and yes, they were that good)
The dough is from my no knead purple hokkiado bread recipe (also made with sweet potatoes!) so you can check that out and the smoothest, creamiest, purple sweet potato pastry cream recipe down below! It turns out that the no knead purple hokkiado milk bread recipe turns out brilliantly fluffy and pretentiously purple doughnuts but I’m not one to complain! Lightly crusted with a crunchy outer sugar shell and a cold and colorfully creamy pastry cream heart makes these puffy pillows a fabulous treat for breakfast, during stat class, or even after school. I prefer them during statistics class (it makes the class much more interesting, when everyone is jealous of your purple doughnut) but that’s just me. (I’m kidding, I would never show off my purple doughnuts… heheheee)
In a saucepan, combine milk and finely chopped purple sweet potato. Cook over medium heat, stirring every few minutes until the sweet potato is soft, mashable and the mixture is thick. If the sweet potato isn't already completely mashed up, stick the mixture in a blender and blend until smooth.
Meanwhile in a large bowl, combine the cornstarch, 1/2 cup sugar, and egg yolks. Gradually pour in the hot milk and potato mixture, stirring constantly. Pour the mixture slowly at the beginning and increasing speed as the mixture is used up.
Strain and place back in a clean saucepan. Taste check and if it isn't sweet enough, add more sugar, and repeat until the sweetness is to your desired taste. Stir over medium heat until a thick mixture forms.
Refrigerate for up to a week (it might last less, basically just eat it asap which shouldn't be that hard to do :P )
Roll out the dough on a lightly floured surface to a thickness of around 1/2 inch. Cut circles that are approximately 2 inches in diameter and let rise until slightly puffy.
Meanwhile, heat a saucepan of oil to a depth of 1 inch. The oil is hot enough when you can stick a chopstick into the oil and bubbles form. Gently place the doughnuts in the oil and fry, about 2 min per side until lightly golden.
While hot, roll them in granulated sugar and fill with cold pastry cream. Enjoy immediately.