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Coconut Glazed Ube Donuts

June 5, 2015 by amateurgastronome Leave a Comment

Since it is National Donut Day, I figure it would be fitting to post my recipe for coconut glazed ube donuts.  I’m always looking for dessert ideas inspired by Asian ingredients and this one seemed to be a no-brainer.  When I was in the Philippines, it seemed like purple sweet potatoes, or ube,  popped up everywhere.  There were ube cakes and cupcakes, ice-cream, bread, even chocolate bars with ube.  Although I didn’t spend enough time in Manila to sample many of these treats, it did give me the idea to devise this recipe.

I have been a bit of donut kick after visiting Federal Donuts in Philadelphia.  I figured it was time to try out this variation of a spud nut or potato donut.  I also adapted a basic glaze recipe to incorporate coconut.  I was pleased with the initial result, but should you have left-overs, be careful with storing these donuts as the glaze tends to get soggy if it is too warm or humid.  I recommend storing these in the refrigerator.  I still have a notebook full of donut ideas and will have to slowly whittle it down.  Vietnamese coffee, Thai ice-tea, pandanus, tamarind, lychee and white chocolate, matcha green tea, chestnut, rose petal, and cardamom.  What do you think?

Coconut Glazed Ube Donuts

3/4 frozen purple sweet potatoes

2 1/2 cups flour, plus flour for dusting work surfaces

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1/2 teaspoon grated nutmeg

…

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