For the dough
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
4 tablespoons unsalted butter, softened
1 egg
1 tablespoon milk
1 tablespoon orange flower water
1/2 teaspoon ground cinnamon
Vegetable oil for frying
For the filling
1 cup orange or apricot jam
For the glaze
2/3 cup powdered sugar
3 tablespoons unsalted butter, softened
2/3 cup water
4 green sweet potatoes, peeled and cut into cubes or balls
To dust
Powdered sugar
For the dough
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
4 tablespoons unsalted butter, softened
1 egg
1 tablespoon milk
1 tablespoon orange flower water
1/2 teaspoon ground cinnamon
Vegetable oil for frying
For the filling
1 cup orange or apricot jam
For the glaze
2/3 cup powdered sugar
3 tablespoons unsalted butter, softened
2/3 cup water
4 green sweet potatoes, peeled and cut into cubes or balls
To dust
Powdered sugar
Mix flour and baking powder with butter to form a crumbly mixture
Make a well in the center and add egg, milk, orange flower water, and cinnamon
Mix until a dough forms
Dust hands with flour and shape into balls about 1/2 cup each
Heat about 3 cm of vegetable oil in a deep frying pan to medium heat
Fry some balls
Remove from heat and let cook until golden brown
Return to heat if necessary to ensure all balls are cooked through and golden
Remove with slotted spoon and drain on paper towels
Fry remaining balls
Cut each ball in half lengthwise, then fill with jam
Assemble the two halves
Prepare the glaze: In a saucepan, combine powdered sugar and butter
Heat over low heat, stirring constantly, until caramel-like
Add water and stir well
Add sweet potatoes and cook until tender but still firm
Serve warm cake balls with sweet potato glaze and confectioner's sugar.
