Soft Brown Butter Sweet Potato Donuts with a Maple-Bourbon Glaze
Start your morning with these incredibly Soft Brown Butter Sweet Potato Donuts, topped with a silky maple bourbon glaze that melts into every warm, fluffy bite. Perfect for fall breakfasts or weekend brunch, these sweet potato donuts pair perfectly with a hot maple latte for the coziest start to your day.
Ingredients you’ll need:
- whole milk
- sugar
- active dry yeast
- unsalted butter
- sweet potato puree
- eggs
- vanilla
- ground cinnamon
- ground nutmeg
- salt
- bread flour
- olive oil, for frying
- powdered sugar
- maple syrup
- bourbon
- vanilla bean paste
What makes brioche donuts different from regular donuts?
Brioche donuts use a rich, buttery dough with eggs and milk, giving them a soft, fluffy, almost pastry-like texture that’s lighter and more tender than standard yeast donuts.
Why is my brioche dough so sticky?
Brioche dough is naturally soft and sticky because of the high butter and egg content. Avoid adding extra flour—instead, use a stand mixer, chill the dough, or lightly flour your hands when shaping.
How long should brioche dough rise?
Because it’s a rich dough, it rises more slowly. Expect 1–2 hours for the first rise, then another 1–2 hours (or an overnight rise) after shaping the donuts.
Why should I chill the dough overnight?
Chilling firms the butter, makes the dough easier to shape, improves flavor, and helps the donuts fry up fluffier with better structure.
What oil is best for frying brioche donuts?
I personally love using olive oil for frying! But you can use a neutral, high-heat oil like canola, vegetable, or peanut oil. They won’t affect the flavor and maintain a stable frying temperature.
What temperature should the oil be?
Keep the oil between 350–365°F (175–185°C). Too hot and the donuts brown too fast; too cool and they absorb excess oil and become greasy.
Why are my donuts greasy?
The oil was likely too cool or the donuts were under-fried. Maintaining consistent heat and not overcrowding the pot helps prevent greasy donuts.
Why did my donuts come out dense instead of fluffy?
This usually happens when the dough didn’t rise enough or the yeast was old. Make sure the dough doubles in size and the yeast is fresh and active.
Can I bake brioche donuts instead of frying?
You can, but they won’t have the same texture. Baked donuts are more like sweet rolls; frying gives that airy interior and classic donut flavor.
Bake with me!
Soft Brown Butter Sweet Potato Donuts with a Maple-Bourbon Glaze
Ingredients
For the Sweet Potato Donuts:
- ¾ cup Whole Milk
- 3 tbsp. Granulated Cane Sugar
- 2 ½ tsp. Active Dry Yeast
- ½ cup Kerrygold Unsalted Butter
- ½ cup Sweet Potato Puree
- 2 large Eggs
- 2 tsp. Vanilla Extract
- 1 tsp. Ground Cinnamon
- 1 tsp. Fine Baking Salt
- ¼ tsp. Ground Nutmeg
- 4 cups Bread Flour or all purpose flour
- Olive Oil for frying
For the Maple Bourbon Glaze:
- 3 ½ cups Powdered Sugar
- 4 tbsp. Kerrygold Unsalted Butter browned
- ½ cup Maple Syrup
- 3 tbsp. Bourbon
- 1 tsp. Vanilla Bean Paste
- Whole Milk as needed
Instructions
- To Make the Donut Dough: Add the milk to a saucepan to heat up for 30 seconds, or just until warm to touch. If it’s too hot, allow time to cool down. Add to the bowl of a stand mixer with the sugar and active dry yeast. Mix then set aside to bloom for 8-10 minutes.
- In the meantime, add the butter to a saucepan over medium heat to melt. Stir occasionally until brown specks form at the bottom, the butter takes on a brown color, and it begins to smell nutty, about 5-6 minutes. Remove from heat to cool to room temperature.
- Add the sweet potato puree, eggs, vanilla, ground cinnamon, salt, ground nutmeg, and cooled browned butter to the bloomed yeast. Mix to combine, then add two cups of the flour.
- Using the knead attachment, mix until the flour is absorbed. Continue adding ½ cup flour to knead until the dough begins to pull away from the bowl. Knead an extra 3-4 minutes, until a soft and pliable dough.
- Transfer the dough to a greased bowl, cover with plastic wrap, then place in a warm environment to rise for 1-2 hours, until doubled in size. TIP: Place in the oven turned OFF with only the oven light ON.
- To Shape the Donuts: Transfer the dough onto a clean surface to roll out to about ½” thick. Using 3-4” cookie cutter, cut individual donuts then use a ½” – 1” piping tip to cut the donut hole centers.
- Place each donut on its own individual square of parchment paper. Place the donuts on their parchment squares on a large sheet pan. Cover with plastic wrap and place in a warm environment for 30-40 minutes, until doubled in volume.
- To Make the Glaze: While the donuts have their final rise, combine all glaze ingredients together in a large bowl and whisk until very smooth. Add up to ¼ cup whole milk to make a thinner glaze, if desired.
- To Fry the Donuts: Heat up 4-5” of olive oil in a large skillet over medium heat to 350-360F. The oil should be glistening when ready. If it becomes smoky or gets too hot at any point, remove from heat to cool down. Prep a wire rack or large plate with paper towels.
- Be careful not to overcrowd the skillet, frying in small batches. Fry for 1-2 minutes on each side, until deeply golden.
- Use a slotted spoon or spatula to transfer the fried donuts to the paper towels to drain excess oil.
- Once donuts have cooled to room temperature, dip in the glaze then place on parchment paper to cool at least 10 minutes. Enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Is there a way to bake these instead of frying?
Hi Monica! You could technically bake these at 400F and brush with olive oil prior to baking until golden brown, about 8-10 minutes. However, they won’t come out as fluffy on the inside and crisp on the outside. But totally worth a try if you prefer not a fry!
Thank you for sharing this recipe
Can you make this sourdough? How much starter would be used?
Hi Mimo! You could add up to 70 grams sourdough discard but I would have to recipe test in order for the sourdough to completely replace the yeast!
Thank you for sharing this recipe
I love your recipes
For the overnight rise, do you shape them and put them in the fridge or leave the dough in the bowl and into the fridge or on the counter?
Hi Nery! I recommend you roll and cut the donuts, place them on parchment-lined trays, cover well, and refrigerate overnight. The next day, let them sit at room temperature until slightly puffy before frying or baking (about 1-2 hours).
Can you make these gluten free?
Hi Missy! I believe you could use a Bob’s Red Mill 1-to-1 Baking Flour for a gluten free substitute!