5 cups all-purpose flour
4 teaspoons active dry yeast
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/4 cups grated carrots
1 cup cooked and mashed sweet potato
2 large eggs, beaten
1/4 cup melted butter or margarine
1 small cup plain yogurt or sour cream
1 tablespoon lemon zest
a pinch of salt for dusting
vegetable oil for frying
5 cups all-purpose flour
4 teaspoons active dry yeast
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/4 cups grated carrots
1 cup cooked and mashed sweet potato
2 large eggs, beaten
1/4 cup melted butter or margarine
1 small cup plain yogurt or sour cream
1 tablespoon lemon zest
a pinch of salt for dusting
vegetable oil for frying
Mix together the flour, yeast, salt, baking soda, and cinnamon. Reserve
Gradually add the grated carrots to the sweet potato mixture, mixing well
Add the beaten eggs and melted butter or margarine, mixing until combined
Mix in the plain yogurt or sour cream and lemon zest
Gradually add the flour mixture to the sweet potato mixture, mixing well
Knead until smooth
If desired, refrigerate for easier handling
Dust a surface with all-purpose flour to roll out the dough to 1/2 cm thickness
Cut into donut shapes about 7 cm in diameter
In the center of each donut, cut a small hole with a toothpick or thumbtack
Fry in hot vegetable oil for 3 minutes and 30 seconds on each side, until golden brown
Drain and sprinkle with grated carrots
Allow to cool before serving
Approximately 48 pieces.
