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1
To make the doughnuts: Fill a large saucepan fitted with a steamer basket or rack with water to a depth of 3 inches.
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2
Bring the water to a gentle simmer and add the sweet potato to the steamer basket.
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3
Cover and steam until a knife pierces through the flesh easily, about 20 minutes.
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4
Remove from the heat and cool slightly.
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5
Mash the sweet potato with a fork until smooth.
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6
Set aside.
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7
Sprinkle the yeast over 1/4 cup warm water (110F) and let sit until foamy, about 10 minutes.
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8
Transfer the mashed sweet potato to the bowl of an electric mixer fitted with the paddle attachment and add the evaporated milk, buttermilk, and 1/3 cup water.
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9
Mix on medium speed until well incorporated, about 3 minutes.
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10
Add the sugar and mix until dissolved, about 5 minutes.
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11
Turn the mixer speed to low and add the foamy yeast, then add the flour 1/2 cup at a time.
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12
Once all the flour has been incorporated, mix for 1 minute more.
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13
Cover the bowl with plastic wrap and let the dough rise in a warm place until nearly doubled in bulk, about 1 hour.
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14
Meanwhile, make the filling: Toss the apples with the lemon juice, sugar, and cinnamon.
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15
Set a large skillet over medium heat for 3 minutes, then add the apples and butter.
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16
Cook, stirring occasionally, until the apples are browned and slightly softened, about 30 minutes.
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17
Stir in the vanilla extract and set aside to cool completely.
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18
Generously butter twenty-four 4-ounce ramekins or two 12-cup muffin tins, then sprinkle the molds lightly with sugar.
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19
Fill each mold with 3 tablespoons of the soft, wet dough, then press a piece of roasted apple into the center of each.
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20
Gently gather the dough together to cover the apple and pinch the top seam tightly.
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21
Cover lightly with plastic wrap and let rise for 30 minutes.
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22
Meanwhile, preheat the oven to 350F.
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23
Uncover the doughnuts and bake until puffed and golden brown, about 20 minutes.
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24
Serve warm.
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25
Kabocha Squash Beignets: Omit the butter and sugar for the molds.
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26
In the doughnut recipe, omit the Roast Apple Filling and substitute 1 1/3 cups (12 1/4 ounces/343 grams) mashed Kabocha squash (see page 18) for the sweet potato and pumpkin spiced ale for the buttermilk.
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27
You will need canola, vegetable, or other neutral oil for deep-frying.
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28
Fill a saucepan with oil to a depth of 3 inches and heat to 350F.
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29
When the oil is ready (a tiny pinch of flour will sizzle), shape the risen dough into 2-inch balls and gently drop into the oil; cook about 5 at a timedo not crowd the pan.
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30
Cook until puffy and golden brown, about 2 minutes, then turn and cook for another minute.
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31
Remove the cooked beignets with a slotted spoon and drain on paper towels.
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32
Roll the hot beignets in sugar, if desired, and serve warm.
