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
          - (115 F/46 C)
   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 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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