
I was curious if an empanada style doughnut turnover would work, so I placed a bit of the cream on this one, folded it over
Jason asked me to make some banana cream filled doughnuts for a private party so I tried several different techniques. I made a couple of batches of yeast risen doughnuts (recipe is in the back of my novel, Doughnuts for Amy) and also a cake doughnut recipe. Cake doughnuts are leavened with baking powder and/or baking soda. They’re fairly simple to make but they’re not what you would want to use for a filled doughnut. The dough is too dense. So I made a yeast doughnut batter and a banana cream filling.
1 quart half and half
2 cups sugar
1 tablespoon vanilla extract
1/4 cup spiced rum
8 egg yolks
pinch of salt
two bananas
1/2 cup of cornstarch
Bring to a boil the half and half with the salt, rum and sugar. In a seperate bowl whisk the egg yolks and corn starch. When the cream comes to a boil, add a few tablespoons of the cream to the egg and whisk, a few more (you’re slowly heating up the cream) and then add the remaining cream. Return this to a boil, remove from heat then place in a bar blender, add the bananas, puree then strain through a fine mesh strainer. Cool over an ice bath.

They were good but not what we were looking for, plus several of them popped open in the fryer and this one looks a bit done, the fryer was sert at 350 and it should really be a bit lower, 325 or so, otherwise all the sugar in the dough will burn up.

I made 55 yeast doughnuts, cut them out with a biscuit cutter, then proofed for about 60 minutes at room temperature, I wante to make sure the doughnut's interior was spongy enough to hold the banana cream
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