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Chai Sweet Potato Donut Holes


  • 1 Cup Farmer’s Market Sweet Potato Puree
  • 3/4 Cup whole milk
  • 1/2 cup + 1 tbs granulated sugar
  • 2 1/4 teaspoons 1 packet active dry yeast
  • 1 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons pure vanilla extract
  • 8 tablespoons unsalted butter at room temperature
  • 3 large eggs
  • 6 cups unbleached all purpose flour plus more as needed
  • Glaze:
  • 2 Tbs Strongly Brewed Chai Tea suggestion: 3 tea bags in 1 Cup of water
  • 2 Cups Powdered Sugar


  1. Warm milk & 1 tbs sugar on the stove or in the microwave until it’s warm not hot. Tip: You should be able to stick your finger in it. Stir until sugar is dissolved. Add packet of yeast and stir until mixed, let sit 5 minutes. Mixture should be foamy.
  2. Pour the milk mixture into a large bowl or the bowl of a stand mixer along with 1 stick softened butter, Farmer’s Market sweet potato puree,
  3. ½ cup of sugar, 1 ½ tsp pumpkin pie spice, 1 ½ tsp vanilla extract and 3 eggs. Mix until fully combined.

  4. Add in flour 3 cups at a time. If using a stand mixer, switch to the dough hook at this point. Stir until flour is absorbed and then add the remaining 3 cups flour. Turn out onto a floured surface and knead for just a minute until dough is smooth and elastic.
  5. Form the dough into a ball and store in an oiled container, lightly covered until it is doubled in size, about 1 ½ hours.
  6. Add a little bit of flour to your surface and turn the dough out, flattening slightly and cut it in half. Put one half to the side. Roll out the remaining half to about ½ inch thick. Using a 2 inch round cookie cutter, cut your donut holes and set on a parchment lined baking sheet.
  7. Tip: You can re-use the dough after you’ve cut the initial ones out but it will get tougher each time.

  8. Cover with plastic wrap and let rise again for 30 minutes
  9. Bake at 350 F for 13 minutes. Let cool completely.
  10. Brew chai tea as instructed on box and let cool completely.
  11. In a medium size bowl mix 2 cups of powdered sugar with 2 tbs of cooled, chai tea and stir until a glaze forms. If you would like it thicker, add more powdered sugar, if you would like it thinner, add more chai tea.
  12. Add your donut holes to a cooling rack set on a cookie sheet or parchment paper and pour your glaze over each one so the excess can drip off.