1 Tbsp instant yeast
1 egg + 1 yolk
? cup brown sugar
2 ¼ tsp baking powder
1 ½ tsp salt
¾ tsp ground nutmeg
1 cup milk, lukewarm
sweet potato puree (from about one medium sweet potato)
6 tbs. butter, melted
1 tsp. vanilla
5½ cups flour
Combine all ingredients except flour. Whisk until smooth.
Add flour and knead for 10 minutes.
Place in a greased, covered bowl and allow to rise for about an hour.
Roll out dough to ½ inch thick and cut out donuts.
Place cut donuts on a greased plate. Cover and allow to rise in a semi-warm place until doubled in size (about 30 minutes).
Heat oil to medium heat (about 350 degrees). Fry each donut a minute or two on each side until cooked. Place on a plate with paper towels to drain.
Dip in glaze and allow to cool on a cooling rack.
For the glaze
Use ¾ cup cream, 2 tbs. butter, and about 1½ cups sugar melted together.