MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Banana Cream Donuts
Categories: Breads, Snacks, Dairy, Fruits
Yield: 14 Servings

MMMMM---------------------------DOUGH--------------------------------
6 tb Whole milk;
- warm (115?F/46?C)
1/3 c Granulated sugar; +1 ts
1/4 oz Env active dry yeast
2 2/3 c A-P flour; divided,
- more for dusting
4 lg Eggs
1 1/2 ts Kosher salt
10 tb Unsalted butter; softened

MMMMM--------------------------FILLING-------------------------------
2 c Heavy cream
1/2 c Milk
1/2 c Sweetened condensed milk
5 1/8 oz Box instant banana pudding
- mix

MMMMM---------------------ADD'L INGREDIENTS--------------------------
48 oz Peanut oil; for frying
Powdered sugar; for dusting
- (optional)

Dough:

Combine warm milk, 1 ts sugar, and active dry yeast with a whisk
until yeast dissolved. Add 1/3 cup of flour and whisk until well
incorporated. Cover with a towel and allow sponge to activate and
become very foamy, about 30 minutes.

Add sponge to stand mixer fitted with dough hook attachment. Add
remaining 2-1/3 cups flour, eggs, 1/3 cup sugar, and salt;
incorporate on low until a sticky Dough forms and no more flour
sits at the bottom of the bowl. Increase speed to medium-high and
allow Dough to knead for 10 minutes.

Add butter to Dough, 1 tb at a time, kneading until butter is
incorporated before adding the next tablespoon. Once all of the
butter is added, continue kneading for 8 minutes. Transfer dough to
a greased bowl and allow to rise until doubled in size, about
1 hour.

Line a baking sheet with parchment paper and generously dust the
parchment with flour. Punch down dough and transfer to a
well-floured surface. Press dough into a 1" thick circle. Using a
2-1/2" round cutter, punch out 14 circles, re-pressing scraps as
necessary. Place circles on prepared baking sheet and dust surface
of the circles generously with flour. Cover with towels or a
plastic bag until doughnuts double in size, about 1-1/2 hours.

Filling:

Whip heavy cream until soft peaks form. In a bowl, whisk together
milk and condensed milk. Add banana pudding mix to milk mixture and
whisk for 2 minutes. Add to whipped cream and fold until fully
combined and no streaks of cream remain. Refrigerate until
doughnuts are ready to fill.

Doughnuts:

Fill a deep fryer or Dutch oven with oil. Heat to 350?F/175?C.
Gently lift doughnuts off of baking sheet and place in fryer. Allow
to fry until golden brown on the bottom, about 40 seconds; flip the
doughnut over and allow to fry until golden brown all over, about
40 more seconds. Remove from oil and place on a wire rack set over
a baking sheet to cool and dry. Only frying two doughnuts at a
time, repeat the process until all are finished frying.

Once doughnuts have cooled to the touch, use the back of a fork or
spoon to pierce a hole in the side of each doughnut, making a space
for the banana cream in the center of the doughnut. Remove banana
cream filling from the fridge and beat with a spatula to soften.
Transfer filling to a piping bag fitted with a wide round piping
tip. Fill each doughnut with the banana cream filling until all of
the doughnuts are filled. Dust with powdered sugar and serve
immediately.

Recipe FROM: https://www.southernliving.com

Uncle Dirty Dave's Archives

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