Ingredients

For the dough

280 g (2 cups + 3 tbsp) All purpose flour

40 g (3 tbsp) Sugar

½ tsp Salt

¼ tsp Nutmeg

1 Egg

120 g (½ cup) Whole milk

40 g (⅓ stick) Melted butter

7 g (1 packet) Dry yeast

For the banana cream

1 Large banana (frozen)

300 g (1¼ cup) Very cold heavy cream

2 tbsp Sugar

Vanilla extract (optional)

For the glaze

250 g (2 cups) Powdered sugar

75 g (⅔ stick) Butter

3-5 tbsp Milk

1 tsp Vanilla extract

Method

For the dough

In a large bowl combine the flour, nutmeg, sugar and salt together.

Warm the milk, and add the egg, melted butter and yeast.

Combine the dry ingredients and the wet ingredients.

Knead the dough on a work surface for 10 minutes. If you choose to use a stand mixer, knead the dough on high for 3 minutes.

Transfer the dough to a greased bowl, cover and allow the dough to rise for 2 hours.

Roll out the dough, cut out the donut shapes, and let them to rise again for another 30 minutes.

Heat the oil to 160 °C (320 °F) and fry the donuts until golden.

For the banana cream

Add frozen banana into a food processor and pulse until pureed.

Transfer frozen banana puree into a bowl. Add cream, sugar and vanilla and whip until stiff peaks.

For the glaze

Mix together melted butter, warm milk, sugar and vanilla extract.

Tips

Donuts are best freshly made. However, if you'd like to make these ahead of time, once cooled store the donuts in a ziplock bag or an air-tight container and just before serving pop them in the microwave for 30 seconds. They'll be as delicious as when they’d just been made.

Categories: Donuts, Doughnuts