May 14, 2011

Glazed Chocolate Banana Doughnuts

Chocolate covered anything is King in my book. Case in point, these little rascals are worth all the kneading, rolling and cutting it takes to get you to these chocolate dipped beauties. Katie started school recently, and will soon be making Challah bread every week. So I thought I would introduce her to making breads and working with yeast. She had a great time watching and learning, kneading and rolling, and of course glazing the doughnuts and licking her fingers was her favorite part.
My favorite part was the sight of her chocolate covered joyous face, as she enjoyed every finger-licking bite.
The banana flavor was perfection and even though the chocolate glaze was oh so yummy, these would also be nice with either a cream cheese glaze or a maple glaze. Hmmm...for next time.

I know that you will enjoy these warm and freshly glazed rings of scrumptiousness.

Glazed Chocolate Banana Doughnuts
Courtesy of BHG (Prize tested recipe)
Makes 30 Doughnuts plus holes

5 1/2 to 6 1/2 cups all-purpose flour
2/3 cup granulated sugar
2 pkg. active dry yeast
1 tsp salt
3/4 cup milk (I used 1%)
1/2 cup unsalted butter (1 stick)
3 medium bananas, mashed (1 cup)
2 eggs, plus 2 egg yolks
enough vegetable or canola oil to deep fry the doughnuts

For the Glaze
1/2 cup semi-sweet chocolate pieces
1/4 cup whipping cream
2 tbsp butter
3/4 cup powdered sugar
2 tsp light corn syrup

In bowl combine 1 1/2 cups of the flour, the sugar, yeast, and 1 tsp salt; set aside. In saucepan combine milk and butter. Heat until warm (125 F). Add to flour mixture. Add bananas, eggs, and yolks. With mixer, beat on medium for 2 minutes. Stir in 3 1/2 cups flour, adding additional flour 1/4 cup at a time. (Dough will be sticky.) Transfer to a buttered bowl; turn to coat surface. Cover; let rise 1 hour or until doubled.
On floured surface roll dough to 3/8-inch thickness. Cut wth floured 2 1/2-inch doughnut cutter. Reroll dough and repeat. Place cutouts on baking sheet. Cover; let rise 30 minutes or until doubled.
Fry a few at a time in hot oil (365 F) for 2 minutes or until golden; turning once. Remove with slotted spoon; drain. Dip in glaze.

Make the glaze in a microwave-safe bowl combining the semi-sweet chocolate pieces, whipping cream and butter. Microwave for 1 minute and stir. Microwave 3 seconds more. Whisk in the powdered sugar until smooth and corn syrup.

Now, sit back with a favorite cup of warmth and enjoy!

1 comment:

Unknown said...

I am a doughnut freak and when I was in Japan a few years ago, I had a hot chocolate with banana flavor that had me in love!

This is too good to be true!