Subj : 9/14 Nat C.F. Donut Day 1 To : All From : Dave Drum Date : Mon Sep 12 2022 16:33:00 September 14 - National Cream-Filled Donut Day MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Banana Cream Donuts Categories: Breads, Snacks, Dairy, Fruits Yield: 14 servings MMMMM---------------------------DOUGH-------------------------------- 6 tb Warm whole milk - (115ºF/46ºC) 1/3 c + 1 ts granulated sugar 1/4 oz Env active dry yeast 2 2/3 c A-P flour; divided, more for - dusting 4 lg Eggs 1 1/2 ts Kosher salt 10 tb Unsalted butter; softened MMMMM--------------------------FILLING------------------------------- 2 c Heavy cream 1/2 c Milk 1/2 c Sweetened condensed milk 5 1/8 oz Box instant banana pudding - mix MMMMM---------------------ADD'L INGREDIENTS-------------------------- 48 oz Peanut oil; for frying Powdered sugar; for dusting, - opt MAKE DOUGH: Combine warm milk, 1 teaspoon of sugar, and active dry yeast with a whisk until yeast dissolved. Add 1/3 cup of flour and whisk until well incorporated. Cover with a towel and allow sponge to activate and become very foamy, about 30 minutes. Add sponge to stand mixer fitted with dough hook attachment. Add remaining 2 1/3 cups flour, eggs, 1/3 cup sugar, and salt; incorporate on low until a sticky Dough forms and no more flour sits at the bottom of the bowl. Increase speed to medium-high and allow Dough to knead for 10 minutes. Add butter to Dough, one tablespoon at a time, kneading until butter is incorporated before adding the next tablespoon. Once all of the butter is added, continue kneading for 8 minutes. Transfer dough to a greased bowl and allow to rise until doubled in size, about 1 hour. Line a baking sheet with parchment paper and generously dust the parchment with flour. Punch down dough and transfer to a well-floured surface. Press dough into a 1" thick circle. Using a 2 1/2" round cutter, punch out 14 circles, re-pressing scraps as necessary. Place circles on prepared baking sheet and dust surface of the circles generously with flour. Cover with towels or a plastic bag until doughnuts double in size, about 1 1/2 hours. MAKE FILLING: Whip heavy cream until soft peaks form. In a bowl, whisk together milk and condensed milk. Add banana pudding mix to milk mixture and whisk for 2 minutes. Add to whipped cream and fold until fully combined and no streaks of cream remain. Refrigerate until doughnuts are ready to fill. MAKE DOUGHNUTS: Fill a deep fryer or Dutch oven with oil. Heat to 350ºF/175ºC. Gently lift doughnuts off of baking sheet and place in fryer. Allow to fry until golden brown on the bottom, about 40 seconds; flip the doughnut over and allow to fry until golden brown all over, about 40 more seconds. Remove from oil and place on a wire rack set over a baking sheet to cool and dry. Only frying two doughnuts at a time, repeat the process until all are finished frying. Once doughnuts have cooled to the touch, use the back of a fork or spoon to pierce a hole in the side of each doughnut, making a space for the banana cream in the center of the doughnut. Remove banana cream filling from the fridge and beat with a spatula to soften. Transfer filling to a piping bag fitted with a wide round piping tip. Fill each doughnut with the banana cream filling until all of the doughnuts are filled. Dust with powdered sugar and serve immediately. RECIPE FROM: https://www.southernliving.com Uncle Dirty Dave's Archives MMMMM .... Gelatin and mayonnaise, once luxury items, have moved down market. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .