Doughnuts and Linky Love
The birthday and party went really well. The husband was sick of me whining about a cake, so he made his own, which was much better than anything I could have pulled off! You can see she was impressed above! ;-) I ordered one for the party itself, and it went swimmingly. I still can't believe my baby is two and my blog is one!
So on a tasty note, Tartalette and Peabody are hosting a Time to Make Doughnuts event. Since trying Tartalette's amazing Apple Cider Beignets, I have not been able to get doughnuts off my mind! I made a batch of doughnuts yesterday but as I was letting them rise the fruit bowl caught my eye. Remembering the beautiful combination of batter and apple of those beignets and my sinful Chinese favourite Banana Fritters I had an idea! What if I were to encase some banana in the dough? Heaven - that's what. I had no vanilla ice-cream, but if I did I would have added a scoop and drizzled with some dulche de leche sauce or other caramel, but they were excellent plain too! So here's my submission. Make sure you check out Tartalette and Peabody on the 15th for the round up of delicious doughnut recipes. I can't wait!
Ingredients:
Mix yeast, milk and sugar in a bowl with butter. Allow to stand five to ten minutes until frothy. Mix the dry ingredients, less rolling mixture, together and work in the potato, mashing it into the flour until you have a mixture resembling fine breadcrumbs.
Add in yeast mixture and work into a sticky dough. When it's holding together turn it out onto a floured surface and knead for about ten minutes. It will be soft, but should not be sticky, add more flour if necessary.
Roll out dough and cut out doughnut shapes. I cut out ring doughnuts as normal and used the holes and dough scraps to roll into balls for the bananas. You should get about 15 rings and enough dough and holes left for about ten 2 inch diameter balls.
Cut each banana into five equal pieces and push into center of dough balls. Gather dough up around the banana and pinch to seal the seams.
Allow dough to rise until doubled, about 45 minutes to an hour.
Mix remaining sugar and cinnamon and place in a shallow dish.
Heat oil to 365F / 185C. You do not need to deep fry these, but you should have at least an inch or two in the pan to shallow fry. Drop one to two doughnuts in at a time. Don't crowd the pan or the temperature will drop and they will get soggy.
They should take about 2-3 minutes each, although you want to give the banana ones a little longer as they are thicker. When they are a deep golden brown, remove with a slotted spoon.
Roll in cinnamon/sugar mixture and allow to cool before serving.
Alternatively, if you have a recipe for doughnuts you prefer, use that and press the bananas into it! You could make various glazes for the doughnut rings as well. Enjoy!
Banana Stuffed Doughnuts
Ingredients:
- 2.5 cups flour
- 4 1/2 tsp (2pckgs) instant yeast
- 3/4 cup warm milk
- 3 tbsp melted butter
- 1/8 cup sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 large potato, boiled and riced (approx half a cup)
- 2 bananas
- vegetable oil for frying
- 1 tbsp cinnamon, for rolling
- 1 cup granulated sugar, for rolling
Mix yeast, milk and sugar in a bowl with butter. Allow to stand five to ten minutes until frothy. Mix the dry ingredients, less rolling mixture, together and work in the potato, mashing it into the flour until you have a mixture resembling fine breadcrumbs.
Add in yeast mixture and work into a sticky dough. When it's holding together turn it out onto a floured surface and knead for about ten minutes. It will be soft, but should not be sticky, add more flour if necessary.
Roll out dough and cut out doughnut shapes. I cut out ring doughnuts as normal and used the holes and dough scraps to roll into balls for the bananas. You should get about 15 rings and enough dough and holes left for about ten 2 inch diameter balls.
Cut each banana into five equal pieces and push into center of dough balls. Gather dough up around the banana and pinch to seal the seams.
Allow dough to rise until doubled, about 45 minutes to an hour.
Mix remaining sugar and cinnamon and place in a shallow dish.
Heat oil to 365F / 185C. You do not need to deep fry these, but you should have at least an inch or two in the pan to shallow fry. Drop one to two doughnuts in at a time. Don't crowd the pan or the temperature will drop and they will get soggy.
They should take about 2-3 minutes each, although you want to give the banana ones a little longer as they are thicker. When they are a deep golden brown, remove with a slotted spoon.
Roll in cinnamon/sugar mixture and allow to cool before serving.
Alternatively, if you have a recipe for doughnuts you prefer, use that and press the bananas into it! You could make various glazes for the doughnut rings as well. Enjoy!
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Now for some links I would like to draw your attention to.:
* That is pronounced Owen, for my non-Irish readers. My brother of the same name always had a hard time with that growing up abroad! ;-) Poor Ciara... guess she'll be screwed too if we got back to the states! It's Kee-ra! ;-)
- Eoin* Purcell has launched a wonderful new site called Our Grannie's Recipes. The idea behind it is to collect some good home-cooking recipes and create a cookbook which will benefit charity this fall. He is looking for submissions. This is such a wonderful idea, and I'm sure many of you will agree with me that the variety and charm of charity cookbooks make them some of the most reached for in your cupboard. Head on over and check it out and maybe even submit a recipe!
- The Irish Blog Awards shortlists have been announced and mercifully I'm still on it, along with some other favourites including the notorious Manuel, Niall from iFoods.tv, Lorraine, Jenny, Val, Ruth, Laura, Lar, EnglishMum and chef Martin Dwyer. Congrats to all! My personal bet, all feelings for the others aside, is a showdown between the men with either Martin or Manuel taking the cake!
- The lovely Dianne of Dianne's Dishes is having a fun contest to get kids into the kitchen! It's even open to us international bloggers. (Not going to give "US only" pet peeve rant.)
- Yannchef from Food Lorists has been doing a wonderful series of posts on various classic sauces. He looks at food from a scientific and chef's perspective. Some fantastic things to read.
- Finally, the RSVP date for the Irish Food Blog Brunch in Dublin on March 2nd has been extended to February 28th. I will need a total count by then, so if you are interested in coming and meeting fellow bloggers, foodies and fans, check out the original post here and RSVP there as well. Feel free to use the image on your own blog to let your readers know!
* That is pronounced Owen, for my non-Irish readers. My brother of the same name always had a hard time with that growing up abroad! ;-) Poor Ciara... guess she'll be screwed too if we got back to the states! It's Kee-ra! ;-)
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