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Peru ????????

Time: 1 hour + 3 hours rise time| Servings: 28 doughnuts | Rating: ★★★☆☆



For the Dough

  • 2 cinnamon sticks
  • 2 teaspoons whole anise seed
  • 1 teaspoons whole cloves
  • 1 pound sweet potatoes
  • ¾ cup canned pumpkin
  • 1 tablespoon active dry yeast
  • 1 tablespoon granulated sugar
  • 2 eggs
  • ½ teaspoon salt
  • ¼ cup brandy
  • 3 cups all-purpose flour

For the Syrup

  • 1 orange
  • 2 limes
  • ¼ cup molasses
  • 1 ½ cups light brown sugar
  • 1 cinnamon stick
  • 1 teaspoon whole cloves


  1. Bring a large pot of water to a boil. Add 2 cinnamon sticks, 2 teaspoons of anise seed, and 1 teaspoon cloves to the water.
  2. Peel 1 pound of sweet potatoes and cut into large chunks. Add the sweet potatoes to the boiling water and cook until soft.
  3. Strain the softened sweet potatoes and reserve ½ cup of the cooking water and let cool.
  4. When the sweet potatoes are cool enough to handle, mash them. Let cool. You will need ¾ cup of sweet potato purée to go with your ¾ cup of pumpkin purée.
  5. In the bowl of a stand mixer, dissolve 1 tablespoon of active dry yeast and 1 tablespoon of granulated sugar in the ½ cup of cooled (slightly warm, not hot) reserved cooking water. Let rest for 5 minutes.
  6. Add 2 eggs, ½ teaspoon of salt, ¾ cup of sweet potato purée, ¾ cup of pumpkin purée, and ¼ cup of brandy to the yeast mixture and mix with the dough hook until well mixed.
  7. Gradually add 3 cups of all-purpose flour, and mix with the dough hook until smooth, about 5 minutes. The dough should be stretchy and smooth but still sticky. If it is very sticky, you can add up to ½ cup more flour.
  8. Cover and let rise in a warm place until doubled in bulk, or about 2 hours.
  9. Meanwhile, zest then juice 1 orange and 2 limes. Place ¼ cup of molasses, 1 ½ cups of light brown sugar, the orange and lime juice and zest, 1 cinnamon stick, 1 teaspoon of cloves, and ½ cup water to a large saucepan and bring to a boil, stirring.
  10. Lower heat and simmer for 15 minutes, or until mixture thickens slightly. The consistency should be similar to pancake syrup; it will thicken more as it cools. Strain to remove the spices.
  11. When the dough has risen, heat frying oil to 350°F.
  12. Wet your fingers in salted water then form the doughnuts by grabbing a small handful of dough and stretching it into a ring around a couple of fingers, then tossing the dough quickly into the oil.
  13. Cook briefly, 20 seconds or so, and then flip the doughnuts using the handle of a long wooden spoon. Cook the doughnuts in the oil until they are golden brown (about 30 seconds longer), then remove them to a paper towel-lined plate.
  14. Drizzle with the syrup and serve immediately. Enjoy!