In a world where so many rights seem wrong and so many normalcies seem downright weird, today is a day that can bring a little humor to all this worldly chaos. Today, being National Backwards Day, should be a day filled with bads made good and downs turned up.
Now, where we’re concerned, we say you could celebrate National Backwards Day by starting off with a dessert wine or by making a breakfast inspired cocktail for your nightcap. But why not add a little food into the mix; what about dessert for dinner?
If a sweet, filling, backwards dinner of dessert sounds tempting to you, try this recipe for sweet potato doughnuts! Paired with a delicate Gewürztraminer, a semi-sweet Vouvray or refreshing Riesling these doughnuts will provide enough fill for a dinner and enough satisfaction for a dessert.
Sweet Potato Doughnuts
1 tbsp Instant Yeast
1 Egg + 1 Yolk
⅓ cup Brown Sugar
2 ¼ tsp Baking Powder
1 ½ tsp Salt
¾ tsp Ground Nutmeg
1 cup Milk, lukewarm
Sweet Potato Puree (from one medium sweet potato)
6 tbs. Butter, melted
1 tsp Vanilla
5½ cups flour
Combine all ingredients except flour. Whisk until smooth. Add flour and knead for 10 minutes. Place in a greased, covered bowl and allow to rise for about an hour. Roll out dough to ½ inch thick and cut out doughnuts. Place cut doughnuts and doughnut holes on a greased plate. Cover and allow to rise in a semi-warm place until doubled in size (about 30 minutes). Heat oil to medium heat (about 350 degrees). Fry each doughnut a minute or two on each side until cooked. Place on a plate with paper towels to drain.
For the glaze, use ¾ cup cream, 2 tbs. butter and about 1½ cups sugar melted together. Dip in glaze and allow to cool on a cooling rack. Recipe courtesy of pinchofyum.com