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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