Let’s start with the obvious question for this Sweet Potato Bronuts recipe: What is a “bronut” you ask? It’s a cross between a brioche roll and a donut, and excuse us if we say it’s the best pastry we’ve ever had! Of course, some food sites will say that a bronut is properly a cross between a donut and a brownie, but that just sounds like a chocolate donut that didn’t properly rise? Don’t even get us started on cronuts! But points for creativity.

This Sweet Potato Bronuts recipe features a brioche dough made with our Farmer’s Market Sweet Potato Puree filled with a dreamy concoction of vanilla, nutmeg, cloves, cinnamon, and tahini. You’ll love the way the flavors play together and blend perfectly. Tahini is perfect in the recipe since it brings all the creaminess of peanut butter, but without the overpowering flavor or anaphylactic shock. And of course, just in case it’s not sweet enough for you already, we roll the whole thing in cinnamon sugar. But not to worry! Sweet potato is chock full of fiber to absorb some of that sweetness and prevent total sugar overload. Still, it’s probably just a sometimes treat.

One pro tip for deep-frying these delicious bronuts, a thermometer can be a big help! Between batches, you want to give the oil a chance to heat back up or it won’t be hot enough to develop the crispy, fried outer layer. If the oil isn’t hot enough, it will absorb into the bread instead, and we don’t want that!

Sweet Potato Bronuts With Spiced Maple Tahini Filling
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Sweet Potato Bronuts With Spiced Maple Tahini Filling



  • 1 package of active yeast
  • 1 teaspoon cane sugar for yeast
  • 1 cup warm apple cider (not hot or it will kill the yeast)
  • 2 ¼ cups all purpose flour
  • 2 cups bread flour
  • 3 tablespoons brown sugar
  • 2 tablespoons cane sugar
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • teaspoon cloves
  • teaspoon nutmeg
  • 1 egg - room temperature
  • 4 egg yolks -room temperature
  • ½ cup Farmers Market Sweet Potato Puree
  • 9 tablespoons butter - room temperature

Pastry Cream Filling

  • 1 cup heavy cream
  • 1 ½ cup apple cider
  • 2 ½ teaspoons vanilla
  • ½ teaspoon cinnamon
  • teaspoon nutmeg
  • teaspoon cloves
  • 4 tablespoons butter
  • 3 tablespoons cornstarch
  • 6 egg yolks
  • ½ teaspoon salt
  • 3 tablespoon brown sugar
  • 3 tablespoons cane sugar
  • ¼ cup tahini

Cinnamon Sugar

  • 1 ¼ cup of cane sugar + 1 teaspoon of cinnamon mixed together for rolling



  1. In a large saucepan over medium heat combine cider, heavy cream, and simmer to just before it comes to a boil.
  2. In a bowl mix together sugar, salt, spices, cornstarch, and egg yolks. Make sure the bowl is a heatproof bowl.
  3. Pour half of the liquid mixture into the bowl and whisk well to temper.

  4. Add the mixture back into the saucepan and whisking constantly until the mixture thickens.

  5. Once the mixture has thickened (it takes around 10 minutes) remove from heat and run the mixture through a fine mesh strainer to make sure there’s no clumps.

  6. Stir in tahini ,vanilla extract, and butter.

  7. Place in a bowl and cover with plastic to prevent a layer of film from forming on the pastry cream. Store in fridge until cold.


  1. Add yeast, warm cider, and 1 tablespoon of cane sugar to a stand mixer and let sit for 10-15 minutes or until foamy.
  2. Attach the dough hook and add in flour, spices, and rest of the sugar.
  3. Add in the egg, egg yolks, sweet potato puree, and vanilla extract to the bowl and mix until dough comes together and it's smooth.
  4. Add the butter a little bit at a time. Increase the speed once the butter has been added and mix until smooth and soft, about 5 minutes. You could also knead the dough by hand at this point too.

  5. Place the dough in a well oiled pan and cover. Place in a warm area and let rise until doubled in size, about an hour to an hour and half.

  6. Once the dough is done rising place it on a well floured surface and divide into 12-14 balls. You can weight each dough ball to ensure they are the same size, if desired.

  7. Place on a baking tray with a silicone baking mat or parchment paper and cover.

  8. Allow the dough to proof again until double in size, about an hour.

  9. Prepare a baking sheet with paper towels for the cooked donuts.

  10. Before the donuts are done rising, heat a large dutch oven with cooking oil to 350. Use a candy thermometer to ensure the oil is the proper temperature and not too hot.

  11. Fry each doughnut for 3-4 minutes on each side or until browned or until a cooking thermometer reads 190 internally.

  12. Once done, let the donuts rest on the paper towels for about a minute to drain excess oil. Then roll them in the cinnamon and sugar mixture.

  13. Fill a pastry bag with a piping tip attached with the pastry cream and fill each donut with pastry cream. Best if enjoyed that day.