Banana Doughnuts

By á-4542

from Chef Kelly Liken; Chicago Tribune, Good Eating

Ingredients

• 3 large eggs
• 3/4 cup buttermilk
• 1/4 cup sugar
• 1 1/4 tsp salt
• 2 1/4 tsp instant yeast
• 4 cups flour
• 6 tbsp unsalted butter, melted, cooled
• egg wash:1 egg, 1 tbsp water, whisk together
• 3 bananas, sliced 1/4 inch thick
• vegetable oil

Details

Servings 50
Preparation time 45mins
Cooking time 130mins

Preparation

Step 1

1. mix eggs to combine in a stand mixer or electric mixer bowl; mix in buttermilk, just to combine. mix in sugar, salt,and yeast. add 2 cups flour and the butter. mix well
2. with dough hook, add remaining 2 cups flour; knead on lowest speed, 10 minutes. place dough in an oiled bowl. cover with towel or plastic wrap. let proof in a warm draft free space until doubled in size, about 2 hours.
3. roll out the dough to 1/4 inch thick. cut out rounds with a 1 inch round cutter. brush half the rounds with egg wash; top with banana slice. using fingertips, press an unbrushed half onto the half with banana until they come together and seal. this is very important.
4. let rest to slightly rise, 10 minutes. pour oil to a 2 inch depth in a deep fryer or deep saucepan; heat to 350 degrees. fry doughnuts in batches until golden brown, turning over halfway though, about 3 minutes. drain on paper towel lined cooling rack.