Banana Doughnuts

• Vegetarian

• Produce

  • 3 Bananas, mashed (about 1 cup, medium ripe

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 packages Active dry yeast
  • 5 1/2 cups All-purpose flour
  • 1 tbsp Cinnamon, ground
  • 1 2/3 cup Granulated sugar
  • 1/2 tsp Nutmeg, fresh ground
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1 Vegetable or canola oil

• Dairy

  • 1 stick Butter, unsalted
  • 3/4 cup Whole milk

Found on thecandidappetite.com

Description

Ingredients

• 3/4 cup whole milk
• 1 stick (1/2 cup) unsalted butter
• 5 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 packages (4 1/2 teaspoons) active dry yeast
• 3 medium ripe bananas, mashed (about 1 cup)
• 2 eggs, plus 2 egg yolks
• 2 teaspoons vanilla extract
• Vegetable or canola oil for deep frying
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon fresh ground nutmeg
• 1/2 cup granulated sugar
• 3 tablespoons unsalted butter, diced
• 1/4 cup heavy cream
• 1/2 teaspoon coarse salt

Directions

• In a medium saucepan, combine the milk and butter and warm over low heat until about 125 degrees F, and the butter has melted. In the bowl of a stand mixer, combine 1 1/2 cups flour, sugar, yeast and 1 teaspoon salt. Add the warmed milk and melted butter, bananas, eggs, yolks and vanilla extract. With the dough hook, mix for about 2 minutes. Add in 3 1/2 cups flour, half cup at a time, and stir until it comes together. Dough will be sticky, but thats okay. Transfer to a greased bowl, and cover loosely with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 hour. Punch dough down, and transfer to a well floured work surface. Knead a few times and then roll out to a large rectangle about 3/8 of an inch thick. Cut into circles using a 3-inch cookie doughnut cutter. Place cutouts on a baking sheet lined with parchment paper and cover with plastic wrap. Let rise for about 30 minutes or until doubled in size. Fill a dutch oven halfway up with oil and bring up to 365 degrees F. Fry the doughnuts in batches, for about 2 minutes or until golden brown, turning once halfway through. Remove with slotted spoon, draining off any excess oil and transfer to a wire rack. Continue frying the remaining doughnuts. In a large bowl, combine the sugar, cinnamon and nutmeg until evenly combined. Roll the warm doughnuts around in the sugar and serve with caramel for dipping. Enjoy!
• Heat the sugar in a large saucepan over medium heat. Use a rubber spatula and stir constantly until the sugar has melted. Before the sugar melts completely, itll clump and get lumpy but thats okay. Dont worry. Continue to stir until completely melted, and deep brown and amber colored. Keep an eye on it, because the sugar will burn if you leave it unattended. Once fully melted, immediately stir in the butter. The caramel will bubbly and get all sizzly, but just keep stirring carefully. Cook for about 2 to 3 minutes. Very slowly, whisk in the heavy cream and continue to whisk until fully combined. Cook for 1 to 2 minutes. Remove from the heat and stir in the salt. Let cool slightly before using. Leftovers can be stored in the fridge and rewarmed when ready to use, for up to 4 days.