September 14 - National Cream-Filled Donut Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Banana Cream Donuts
Categories: Breads, Snacks, Dairy, Fruits
Yield: 14 servings

MMMMM---------------------------DOUGH--------------------------------
6 tb Warm whole milk
- (115ºF/46ºC)
1/3 c + 1 ts granulated sugar
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,
- opt

MAKE DOUGH: Combine warm milk, 1 teaspoon of 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, one tablespoon 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.

MAKE 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.

MAKE DOUGHNUTS: Fill a deep fryer or Dutch oven with
oil. Heat to 350ºF/175ºC. 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

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