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Banoffee Doughnuts

with Brulee top
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Prep Time:2 hours 30 minutes
Cook Time:30 minutes
Course: Dessert
Cuisine: American
Keyword: Banoffee, Caramel, Donuts, Doughnuts
Servings: 8 doughnuts

Ingredients

Tangzhong:

  • 45g milk
  • 45g water
  • 15g bread flour

Dough:

  • 300g bread flour
  • 20g milk powder
  • 40g sugar
  • 8g instant yeast
  • 1 tsp salt
  • 115 ml milk
  • 60g butter, melted
  • 1 egg
  • Vegetable oil, for frying

Banana Pastry Cream:

  • 2 bananas, ripe
  • 250ml milk
  • 1/2 tbsp vanilla extract
  • 3 egg yolks
  • 40g sugar
  • 20g cornstarch
  • 20g butter, cold
  • 150ml heavy cream
  • 1/3 cup caster sugar
  • 2 tbsp butter, diced
  • 1/4 cup heavy cream, slightly warmed in the microwave
  • 1/3 tsp salt

Instructions

Banana Cream:

  • If your bananas are not ripe, place them onto a baking tray and into the oven at 150C/300F for 20-30 minutes or until they are blackened. Let them cool slightly, remove the skin and blend the flesh into a smooth paste.
  • In a pot, bring your milk to a slight simmer. While your milk is heating up, in a separate bowl, add in the egg yolks, sugar and vanilla and whisk vigorously until pale and puffy. Whisk in the cornstarch and then slowly drizzle in the warm milk while whisking.
  • Transfer the mixture back into the pot and continue stirring over low-medium heat. It should slowly turn into a thick custard. Remove from heat and slowly add in the butter and whisk well until incorporated. Whisk in the banana paste from step 1. Place a piece of plastic wrap over the surface of the custard and refrigerate.
  • Once the custard is cooled, whip your heavy cream into stiff peak. Fold the banana custard into the cream, transfer the mixture into a piping bag and return to the fridge.

Salted Caramel:

  • In a heavy duty pan over medium heat, add in your sugar and melt until it turns into a golden caramel - the more amber your caramel is the more toasted/bitter it'll taste. Carefully add in the butter and whisk well until combined. Then add in the cream and salt and whisk until combined. Set aside to cool then refrigerate.

Tangzhong:

  • In a small pot, add in the milk, water and flour, and whisk well until homogenous. Place the pot over medium heat and continue whisking until the mixture turns into a thick white paste. Set aside to cool.

Milk Doughnuts:

  • In a stand mixer, add in the all the ingredients for the doughnuts, except for the vegetable oil. Add in the cooled tangzhong and turn the mixer onto medium speed. Mix until the dough passes the window pane test. Transfer dough into a slightly greased bowl, cover and leave to proof for 1 hour or until doubled in size.
  • Punch the dough to knock the air out and transfer onto a lightly floored benchtop. Roll the dough out to 1/2 inch or 1.5cm thick. Use a round cookie cutter to cut out your donuts and place each donut onto a small piece of baking paper. Cover and set aside to proof for another 30 minutes.
  • Bring a pot of vegetable oil to frying temperate 350F/175C. Carefully drop in the doughnuts individually. Once one side is golden, flip the donuts and continue to fry. Remove from oil and place onto a drying rack once the donuts are golden on both sides. Repeat with all the remaining dough.

Assemble:

  • Poke a hole on 1 side of each doughnut and fill them with both the banana cream and salted cream. Brush the top of each doughnut with a bit of melted honey and then dip the brushed top into a bowl of sugar. Blow torch the sugar top until the sugar is melted and golden for a brulee top.