Baking the doughnuts and tossing them with a little butter, cinnamon and sugar makes them healthier than fried doughnuts. The sweet potato in the dough adds a lovely, earthy flavor. Instead of slowly baking the potato in the oven, microwave it for just 10 minutes.
Kate Neumann reports that whenever she offers bomboloni (Italian donut holes) on the dessert menu at her restaurant, they inevitably sell out. She sometimes makes them at home, too: “They are easy to prepare in advance and then fry at the last moment,” she explains, “and they are also quite easy to dress up.”
Christy Timon opened her bakery in 1982, hiring Abram Faber to help with deliveries. The now-married couple are revered as early champions of classic European baking. They continue to hunt down rare recipes, like these light doughnuts adapted from Robert Jörin, a third-generation Swiss baker at the Culinary Institute of America at Greystone.