Ube (Purple Yam) Doughnuts

Doughnuts

- In a microwavable bowl, microwave 3/4 cup of whole milk till it is scalding, about 2 minutes on the microwave. While it's hot, whisk 2 tsp of granulated sugar into the milk.

- Let the milk cool down by whisking it constantly, till it reaches 105 to 115 F. When the milk is 105-115 F, whisk in 1 envelope (which is 1/4 oz or 2 1/4 tsp) of active dry yeast till it gets dissolved and let it proof for about 10 minutes.

- In the bowl of your stand-mixer, add in 2 1/4 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1/2 tsp salt. With beater attachment, mix this on medium-low speed to combine the dry ingredients. Stop the mixer, and add in 1 large room temperature egg, 4 tbsp of room temperature unsalted butter, the yeast-milk mixture, and 2 tsp of ube extract. Mix this together on low-medium speed just until the ingredients are combined. Let the mixture rest for 5 minutes.

- Attach the dough hook attachment, and knead on medium speed for about 8 minutes, till the dough looks smooth.

- Take a large bowl, oil it very well, and transfer the resulting dough into the oiled bowl. Cover the dough with plastic wrap, and let it sit at room temperature for 1 1/2 to 2 hours.

- Take 2 large sheet pans, and line them with parchment paper.

- When the dough has doubled in size, punch down the dough in the bowl to deflate it. Flour a clean flat surface, turn down the dough onto it, and roll the dough into a circle that's 1/4 inches thick.

- Use a donut cutter to cut out doughnut shapes, and carefully transfer the doughnut rounds onto the parchment paper lined sheet pans.

- Once all the doughnut rounds are made, cover them loosely with greased plastic wrap, and let them rise again until they are doubled in size, about 1 hour at room temperature.

- Take a deep stainless steel pot and add in enough peanut oil so that it goes up 2" high (we use about 48 oz or 6 cups).

- Clip a candy thermometer to the pot, and turn on the heat to medium high, and let the oil come to 350 F.

- When the oil reaches 350 F, slide the doughnuts into the oil 2 at a time, and fry them 45 seconds per side until they are crisp and browned. Do this till you've fried all your doughnuts. Let them cool on the metal rack, allowing excess oil to drip off for about 20 minutes before glazing them.

Sweet Ube Glaze

- Take a large mixing bowl and add in 5 cups of powdered sugar, 2/3 cup of whole milk, and 1/4 tsp of ube extract. Whisk them together very well till the mixture is silky and smooth, and there are no lumps.

- Dunk the doughnuts face down into the ube glaze, then turn them over glaze-side up, and return to the metal rack to let the glaze set and excess to drip off.

- These doughnuts are best eaten on the same day. Store leftovers in an airtight container are room temperature, and will keep for up to 2 days.