Banana Doughnuts

/ Sunday, November 29, 2015

I've started getting accepted into colleges! (Little victory dance there.) It's definitely been a long process, as I applied to eleven of them. But all of my applications are finished and I have received acceptance from two of them: DePaul University and University of St. Thomas. I should be hearing back from more of them soon, so I will keep you updated.



But that got me thinking, what exactly does going to college mean for the blog? Presumably I will take a break for a bit, but I hope to continue it in some way. I guess I will figure it all out when it comes to that, but in the meantime here's this week's recipe.



So, as it turns out I was going to meet a friend for doughnuts today, but she canceled, so I decided to make some myself! Doughnuts are the perfect breakfast to make the night before and fry the next day! Along with a simple glaze, these doughnuts are perfect for any brunch, or even just a snack.


Banana Doughnuts

Makes about 16
From: Tartlette

For the doughnuts:
3 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup honey
2 small bananas, mashed
1/4 cup sour cream
canola oil for frying

In a large bowl, sift together the flour, baking powder, baking soda, nutmeg, cinnamon and salt twice and set aside. In a stand mixer fitted with the paddle attachment, beat together the eggs and honey for one minute at medium speed, until light and airy. Add the bananas and sour cream and beat until well incorporated. Turn the speed down to low and add the dry ingredients (little by little). The dough will be soft. Transfer to a medium bowl and refrigerate for at least 2 hours.
On a well floured board or countertop, roll the dough to about 1/4 inch thick. Cut rounds either with a 3-inch doughnut cutter or use a 3-inch cookie cutter and a 1-inch small cutter to make the holes in the middle. Reroll the scraps as you go. Refrigerate the dough for 30 minutes if it starts getting tough as you reroll and cut, to relax the gluten.
In a large cast iron skilet, heat enough oil (2 inches deep or so) to 325F and fry the doughnuts 3 to 4 at a time, 1 to 2 minutes on each side, turning them once. Do not over crowd your skillet or it will drop the temperature of the oil and you will end up with soggy doughnuts. Drain on a baking sheet lined with paper towels.



For the glaze:
1 cup powdered sugar
3 tablespoons milk

In a medium bowl, sift the powdered sugar. Add the milk and whisk until smooth.
Dip the doughnuts into the glaze and let drip on a wire rack set over a piece of parchment paper.





No comments

Post a Comment

The Sunday Pastry. All rights reserved. © Maira Gall.