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.
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3 Responses
The problem with these Malik is you are clearly a genetic skinny runt and can eat these fattening foods without putting on any weight – STOP TORTURING US – although may try these with the grand kids
I’ll take a doughnut! Great meal last night, by the way! Now I have to go read your duck post!
Ooops! Using Penny’s computer – my comment above! Love you!