Taro Doughnut
The Taro Doughnut is an exotic and unique dessert that combines the distinctive, nutty flavor of taro root with a sweet, soft doughnut. Taro root is particularly popular in Asian cuisine and is used in many sweets such as cakes and milk drinks. In this doughnut, the taro puree mixed with coconut milk creates a soft, creamy filling that provides a rich and special flavor with every bite. It is a perfect choice for breakfast, brunch, or dessert with a cup of tea or coffee.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, sugar, salt, and active dry yeast.
2
Pour the warm milk into the dry ingredients, then add the egg, melted butter, and vanilla extract.
3
Mix the ingredients together, then knead the dough for 8-10 minutes until it becomes elastic and smooth.
4
Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5
Meanwhile, prepare the taro filling: combine the cooked and mashed taro root with the coconut milk and the optional purple sweet potato powder for a richer color and flavor.
6
On a lightly floured surface, roll out the dough to about 1 cm thickness, then use a glass or doughnut cutter to cut out circles.
7
Place the cut-out doughnuts on a baking sheet lined with parchment paper, and cover them with a clean kitchen towel. Let them rise for another 30 minutes.
8
In a large pot, heat the oil to about 340°F (170°C). Test the oil by dropping in a doughnut: if it immediately floats to the surface and bubbles gently, the oil is ready.
9
Fry the doughnuts for 1-2 minutes per side, until golden brown. Use a slotted spoon to remove them, and place them on paper towels to absorb excess oil.
10
Once the doughnuts have cooled slightly, use a piping bag to fill them with the creamy taro filling.
11
Sprinkle the tops of the doughnuts with powdered sugar and a little cinnamon for an extra touch of flavor.
