BANANA DONUT RECIPES

Steps:

• Preheat oven to 350 degrees, and spray 2 non-stick six unit doughnut pans.
• In one bowl whisk together all of the dry donut ingredients, in another bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients, and stir together until combined.
• Spoon batter into prepared pans, filling about 3/4 full.
• Bake 12-14 minutes, or until toothpick inserted in center comes out clean.
• While baking prepare spiced sugar.
• Cool in pan for about 5 minutes, remove and generously dust donuts, both sides, with spiced sugar.
• Serve warm.

Steps:

• Make Dough: Combine warm milk, 1 teaspoon of 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, one tablespoon 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-inch thick circle. Using a 2 1/2-inch 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.
• Make 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.
• Make Doughnuts: Fill a deep fryer or Dutch oven with oil. Heat to 355°F. 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.