Banana Doughnuts
Makes about 24
For the doughnuts:
3 to 3 1/2 cups (440gr) all purpose flour
2 1/2 teaspoons (12gr) baking powder
1/2 teaspoon (2gr) 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 (55gr) sour cream
canola oil for frying.
For the glaze:
1 cup powdered sugar
3 tablespoons milk
For the dried bananas: (best prepared the day before or while the dough is resting)
1 small banana
Prepare the dough:
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:
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
For the dried bananas:
Line a baking sheet with either a silicone mat or a piece of parchment paper.
Preheat the oven at 250F and position a rack in the middle.
Slice the bananas in 1/4 to 1/2-inch thick and place them on the baking sheet. Let the banana slices dry in the oven for 2 hours. Let cool. Chop in small pieces.
Scatter the chopped banana slices over the doughnuts after the glaze is applied but before it is completely set so they have time to stick.
Makes about 24
For the doughnuts:
3 to 3 1/2 cups (440gr) all purpose flour
2 1/2 teaspoons (12gr) baking powder
1/2 teaspoon (2gr) 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 (55gr) sour cream
canola oil for frying.
For the glaze:
1 cup powdered sugar
3 tablespoons milk
For the dried bananas: (best prepared the day before or while the dough is resting)
1 small banana
Prepare the dough:
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:
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
For the dried bananas:
Line a baking sheet with either a silicone mat or a piece of parchment paper.
Preheat the oven at 250F and position a rack in the middle.
Slice the bananas in 1/4 to 1/2-inch thick and place them on the baking sheet. Let the banana slices dry in the oven for 2 hours. Let cool. Chop in small pieces.
Scatter the chopped banana slices over the doughnuts after the glaze is applied but before it is completely set so they have time to stick.
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