Banoffee Doughnuts
with Brulee top
Yield
8
Time
3 hours
Ingredients
45g milk
45g water
15g bread flour
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
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
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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.
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