Banoffee Filled Donuts
Me making the doughnuts. The doughnuts took 2 days to make.
The doughnuts when they were rising
Yum yum, doughnuts!
Finished!
DOUGHNUTS!
Today we are going to make Banoffee filled doughnut!
For the doughnuts you will need:
Dough:
35g milk
35g water
1 & 1/3 cups flour
45 g caster sugar
15 g yeast
2 eggs
1 tsp salt
75 g butter
1 tsp cinnamon
Pinch nutmeg
Pinch mixed spice
Cinnamon sugar:
180 g sugar
2 tsp cinnamon
Butterscotch sauce:
200 g brown sugar
50 g butter
120 ml cream
Filling:
3 Bananas
Chocolate 200 g
Cream 300 ml whipped
For your dough: Place all of your ingredients into your mixing bowl with your wooden spoon and mix for about 7-10 minutes on a slow speed until your dough starts pealing away from the sides of the bowl and climbs up your spoon. If you don,t have a mixing bowl kneed by hand for 10 minutes.
We found this recipe on Facebook from a bakery called 'Glamour cake'.
This recipe will make you 8 donuts and are to be eaten the same day. Fresh is best.
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Oil the base and sides of another bowl and remove your dough into this and let it fridge over night, sealed.
Pre heat your oven to 200 fan bake to step in as a prover for your donuts.
Leave it to heat for about 12 minutes then turn the oven off and use the heat inside to prove your donuts. This cuts the proving time down by about 45 minutes. They should only take 20 minutes to prove or until the dough has doubled in size.
In the AM take your dough out and tip it out on the bench, knocking the air out of it by pressing down and folding over. You will only be able to do this about three to four times as your dough will be tough and cold. Put back in the bowl and let rest for a further hour.
Roll your dough out to about 4 cm thick and with a cup from your pantry tip upside down and use as a cutter for your doughnuts.
It will take about 8 - 10 minutes to come to temperature then you can start frying.
This is the most important part of this recipe process is getting your dough nice and puffy before you fry them off. Other wise you end up with a dense dough and not the nicest eating texture. So make sure they are nice and fluffy before frying.
Just before your dough is ready to come out of the oven, set up your frying oil. In a pan pour in 1 L - 1.5 L of oil depending on how big your fry pan is and set on a medium low heat. On my kitchen oven I had it set in between 2 and 6 heat.
3 minutes each side.
In another bowl melt down your 200 g of chocolate and make yourself a piping bag.
The reason we have the oil on a lower heat is to prevent the donuts from scorching on the outside and not baking in the middle. So make sure your oil is low to medium heat. If its smoking your oil is to hot.
Sugar and cool your donuts on paper towels to absorb any left over fat.
Once your donuts are completely cooled we can decorate.
Make your butterscotch sauce first.
In a pot bring to the boil your brown sugar and butter. Once your sugar has dissolved add your cream and continue to stir for 2 to 4 minutes until thickened.
In a separate mixing bowl whip your 300 ml of cream to soft Peaks.
There is a tutorial on how to make this at: @breeglamourcake
The doughnuts were amazing and I would recommend it for YOU to make.
Cut all of your doughnuts in half leaving them hinged together at the ends so they're still connected.
Slice up your three bananas and place on the base of your doughnuts. Drizzle your butterscotch sauce on top of your bananas and then top with cream.
Close the lids of your donuts and drizzle on top your melted chocolate with your piping bag and more butterscotch sauce. Any leftover melted chocolate spread on a piece of grease proof paper, put in the fridge at allow it to set. Once set, snap the chocolate sheet into shards and placed on top of the doughnut for extra decoration.
Now its time to get plate, knife and a fork and dig in.
