Yam doughnuts with wattleseed syrup

A Torres Strait islander twist on Filipino flavours, this yam doughnut features the earthy-sweetness of purple yam in the form of ube extract and purée, paired with a native hibiscus, wattleseed and macadamia syrup to drizzle over on top. Seek out your local Asian grocery stores to find ube extract and purée (usually found in the freezer section).

Credit: Jiwon Kim

• serves

  8

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 2 cups (500 ml) warm water
• 1 tsp dry yeast
• 1 tsp sugar
• 500 g plain flour
• 50 g cassava flour
• A pinch salt
• 4 drops ube extract dissolved in 30 g melted butter
• 200 g purple yam (ube) purée
• Vegetable oil, for deep-frying

For the syrup

• 1 cup golden syrup
• 1 cup sugar syrup
• 1 tbsp ground wattleseed
• 1 tbsp whole wattleseed
• 1 tbsp dried hibiscus petals
• 1 cup roasted macadamias, roughly chopped
• 1 tbsp whole pepperberries

Standing time: 5 minutes.

Rising time: 1-1¼ hours 

Instructions

1. In a large measuring jug, combine the warm water, dry yeast and sugar, whisking well to dissolve the yeast. Stand for 5-7 minutes before using.
2. In a large bowl, whisk together the plain flour and cassava flour. Add the yeasted water, a pinch of salt, ube butter mixture and ube purée. Mix well to a sticky dough, then cover and keep warm for 1–1¼ hours, or until doubled in size.
3. Heat enough oil to deep-fry in a large saucepan or deep-fryer to 180˚C. Using greased hands, take a portion of dough, then press it through the space between your thumb and index finger to form a mound. Use a teaspoon to scoop a small portion of the dough, shape into a smooth, round ball, then place directly in the hot oil. Cook for a few minutes until doughnuts are floating and have developed a firm crust and some colour. Repeat with the remaining dough, cooking in batches to avoid overcrowding the pan.
4. Meanwhile, to make the syrup, combine the ingredients in a small saucepan over medium heat. Simmer for 5-7 minutes, or until thickened, but still thin enough to coat the doughnuts with.
5. Transfer the yam doughnuts to a large serving plate, spoon over the warm syrup and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.