Best 4 Sweet Potato Doughnuts Bonuelos Recipes

Indulge your sweet tooth with the delectable treat of sweet potato doughnuts, also known as bonuelos. These delightful morsels, deeply rooted in Hispanic culture, are a testament to the culinary magic that arises from simple ingredients. With a crispy exterior and a soft, pillowy interior, they are a perfect balance of texture and flavor. Embark on a delightful journey as we explore the secrets behind creating the perfect sweet potato doughnuts. Whether you're a seasoned baker or just starting your culinary adventure, this guide will provide you with all the knowledge and techniques you need to craft these irresistible treats that will surely tantalize your taste buds.

Here are our top 4 tried and tested recipes!

SPICED SWEET POTATO DOUGHNUTS

Spiced Sweet Potato Doughnuts image

This sweet potato dessert (or decadent breakfast!) is easy to prepare. And no one minds eating the nutritious spuds when they're inside doughnuts! -Jan Valdez, Lombard, Illinois

Provided by Taste of Home

Time 20m

Yield 1 dozen.

Number Of Ingredients 13

Ingredients

3 tablespoons butter, softened
1 cup sugar
3 large eggs, room temperature
1 cup mashed sweet potatoes
1/2 cup buttermilk
1 teaspoon vanilla extract
3-1/2 cups self-rising flour
2 tablespoons pumpkin pie spice
3/4 teaspoon salt
Oil for deep-fat frying
TOPPING:
1 cup sugar
4 teaspoons ground cinnamon

Steps:

In a large bowl, beat butter and sugar until blended. Beat in eggs, sweet potatoes, buttermilk and vanilla. In another bowl, whisk flour, pie spice and salt; gradually beat into creamed mixture., Turn onto a well-floured surface; pat to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, mix sugar and cinnamon; dip warm doughnuts in topping mixture to coat both sides.

Nutrition Facts : Calories 383 calories, Fat 14g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 651mg sodium, Carbohydrate 59g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.

SWEET POTATO DONUTS

Sweet Potato Donuts image

I was looking for a "healthy" donut recipe that used the deep-frying method, not the oven-baked method, since I just got a deep fryer. I couldn't find what I was looking for, so combined the Plain Cake Doughnut recipe, with another healthier recipe, then added a few extra touches with a friend one rainy day, and came up with this.

Provided by Debbie

Categories Bread Pastries Doughnuts

Time 40m

Yield 12

Number Of Ingredients 14

Ingredients

1 quart oil for frying, or as needed
2 cups all-purpose flour
3 tablespoons all-purpose flour
½ cup brown sugar
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon ground cinnamon
1 dash ground nutmeg
2 tablespoons unsalted butter, melted
¼ cup mashed sweet potatoes
¼ cup milk
¼ cup applesauce
1 large egg
1 teaspoon vanilla extract

Steps:

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Combine 2 cups plus 3 tablespoons flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Stir in melted butter until crumbly.
Combine sweet potatoes, milk, applesauce, egg, and vanilla extract in a medium bowl. Mix well.
Pour wet ingredients into dry ingredients and combine, kneading well.
Turn out onto a well floured surface and roll to 1/4-inch thickness. Cut with a donut cutter.
Slowly lower the doughnuts into the hot oil. Fry in batches, turning once, until golden, about 2 minutes.

Nutrition Facts : Calories 218 calories, Carbohydrate 28.9 g, Cholesterol 21 mg, Fat 10 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 331 mg, Sugar 10.1 g

SOUTH OF THE BORDER DOUGHNUTS (BUNUELOS)

South of the Border Doughnuts (Bunuelos) image

The Mexicans call these bunuelos, and they're perfect for an after-siesta (or anytime) nibble. These should look like puffy fried dough balls.

Provided by JackieOhNo

Categories Breakfast

Time 1h

Yield 3-3 1/2 dozen

Number Of Ingredients 10

Ingredients

2/3 cup sugar, divided
1 teaspoon ground cinnamon
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, divided (or more as needed)
2 teaspoons baking powder
1 teaspoon salt
1/4 cup milk
vegetable oil (for frying)

Steps:

In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
In a medium-sized bowl, using an electric mixer, cream together the butter and remaining 1/3 cup sugar until creamy. Add the eggs and vanilla, blending well. Mix in 1 cup of the flour, the baking powder, and salt; mix well and blend in the milk. Add the remaining flour and mix to make a soft dough.
Turn out onto a floured surface and knead for 1 to 2 minutes or until the dough is smooth, kneading in more flour if the dough is still too sticky to handle. With a rolling pin, roll out dough to 1/4-inch thickness, flouring the surface and rolling pin lightly if the dough sticks. Cut the dough with a 2-inch round cookie cutter.
In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees). Fry six 2-inch rounds at a time for 1-1/2 to 2 minutes, until puffy and golden, turning often with tongs. Drain on paper towels and toss in the sugar and cinnamon coating mix while still hot.

Nutrition Facts : Calories 641.6, Fat 20, SaturatedFat 11.3, Cholesterol 167.5, Sodium 1211.7, Carbohydrate 102.9, Fiber 2.4, Sugar 44.9, Protein 12.6

SWEET POTATO DOUGHNUTS

Sweet Potato Doughnuts image

This recipe came from Food TV's, Paula's Home Cooking and are they good! Paula also had a maple icing with pecans but I like'd them better plain. These freeze well and stay moist for several days. A keeper! Thanks, Paula! =)

Provided by Aroostook

Categories Healthy

Time 35m

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup sour cream
1 cup cooked mashed sweet potato (I roasted mine)
vegetable oil, for frying

Steps:

In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
In a large bowl, combine eggs, sour cream, and sweet potato.
Gradually add flour mixture, stirring to combine.
Turn dough out onto a heavily floured surface.
Knead in flour with hands as needed (dough will be sticky).
Roll out dough to 1/2-inch thickness.
Cut out dough with a 2 1/4-inch round doughnut cutter.
No doughnut cutter? Use a soup can as a cutter then poke a hole in the middle of the dough round.
Using your fingers, stretch the dough until an inch opening is formed and the doughnut is about 3 " wide.
Re-roll dough as needed.
In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F.
Cook doughnuts, in batches of 4-5, in hot oil, 2 minutes per side, or until lightly browned.
Drain on paper towels.

Tips:

When making the dough, be sure to use cold butter. This will help to create a flaky, tender dough.
If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more milk.
When rolling out the dough, be sure to flour your work surface and rolling pin. This will help to prevent the dough from sticking.
When cutting out the doughnuts, use a sharp knife or cutter. This will help to create clean, even edges.
When frying the doughnuts, be sure to use a deep fryer or a large saucepan with at least 3 inches of oil. This will help to ensure that the doughnuts cook evenly.
When the doughnuts are done frying, drain them on paper towels to remove any excess oil.

Conclusion:

Sweet potato doughnuts are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or a snack. With their crispy exteriors and fluffy interiors, these doughnuts are sure to be a hit with everyone who tries them.