Little & Friday's Banana Caramel Doughnuts
Kim Evans whisks them into sweetness and
The queue from Kim’s café, Little &
Friday, stretches out to the pavement on Saturdays and Sundays. That’s what a
talent for baking with fresh,free-range & organic produce will do to your
Kim whisked up her exquisite ‘Banana
Caramel Doughnuts’ at our Cooked, baked, drunk & gone bananas event.
FOR THE VANILLA SUGAR
(or you can use icing
1 & 1/2 cups castor sugar
1/2 tsp. vanilla paste
Pinch of salt
FOR THE DOUGHNUT DOUGH
(Makes 10 doughnuts)
3 cups flour
40 grams fresh yeast or 2 tsp. instant dried yeast
1 ½ tsp. salt
¼ cup castor sugar
1 large egg and two egg yolks
100 grams of diced butter
180 ml milk at room temperature
4 cups of coconut oil for frying
(Frying in a 25 cm frying pan) and you will need 1 round shaped cookie cutter
FOR THE BANANA PASTRY
(Makes 3 cups)
500 ml milk
1 tsp. vanilla paste
½ cup castor sugar
3 egg yolks
¼ cup corn flour
4 bananas mashed
FOR THE CARAMEL
(Makes 3 cups)
2 cups castor sugar
600 ml cream
World Famous Kim of Little &
Friday fame has generously shared the Little &
Friday 'Banana Caramel Doughnuts'
Making the doughnuts
1. If using fresh yeast, crumble
over milk in a bowl and stir to dissolve. If using dried yeast, sprinkle over
milk and leave for five minutes.
2. Place all dry
ingredients into a bowl of an electric mixer and using a dough hook attachment
mix at low speed. Add yeast mixture and egg/egg yolks, continuing to mix at low
speed until a sticky ball forms. Increase speed to medium and continue kneading
for 3-4 minutes.
3. Add the butter pieces
one at a time, ensuring each piece is mixed in before adding more. This will
take about 12 minutes.
4. When all butter is
well combined, stop the mixer and grab some dough. Pull it apart. If it
stretches and becomes transparent it is ready to stop and prove, but if it
breaks continue kneading a bit more and keep testing with the ‘window method’
by pulling it apart.
5. Cover the bowl with a
wet tea towel and allow to prove until double in size.
6. Tip the dough out
onto a heavily floured bench and roll out to 3cm thick.
7. Allow to sit for a
few minutes for the dough to come back from its stretch. If you cut straight
away the dough shrinks a bit and you get oval shaped doughnuts.
8. Using your egg shaped
cutter cut out the doughnuts.
9. Place the doughnuts
onto a tray lined with baking paper and let rest for a further 20 minutes until
when you push them with your finger it feels light and fluffy not heavy.
10. While they are
rising, make the vanilla sugar.
Making the vanilla
1. In a bowl combine the
sugar, vanilla paste and salt using your fingers. Work the paste into the sugar
if it is damp. Place on a tray and sit on top of the oven or the hot water
cupboard to dry out.
Using a fry pan filled
1. Place on med to high
heat and using a thermometer let the oil come torn180C.
2. Gently place the four
doughnuts at a time into the hot oil and cook for two minutes then using a fish
slice flip them over and cook two minutes on the other side.
3. Remove from the hot
oil and toss in the vanilla sugar while hot.
Making the banana
1. In a saucepan combine
milk, vanilla and ¼ cup of sugar and bring to the boil.
2. Beat together the
remaining sugar egg yolks and corn flour in an electric mixer using the whisk
attachment until it is thick and pale in colour.
3. Slowly pour the milk
mixture into the egg mixture with the speed on low.
4. Return the remaining
milk to the heat and bring to the boil quickly adding the egg yolk mixture to
the hot milk beating constantly. It is a real workout but if you don’t beat
vigorously enough you will have lumpy cream pat.
5. Keep beating the
mixture over the heat until it comes back to the boil then remove from the
6. Pour in to a bowl and
cover the custard with cling film.
7. Refrigerate for 3
8. Beat the cream
patisserie in the electric mixer using the paddle attachment before using it
after it has been refrigerated to bring it back to a smooth consistency.
9. Add the mashed
bananas and combine.
Making the caramel
1. Place sugar in a
small saucepan and just cover with water to achieve a wet sand consistency.
2. Bring to the boil but
do not stir. Using a wet pastry brush, clean down the sides of saucepan
to remove the stray sugar crystals.
3. Continue to boil
until the sugar turns amber. At this point remove from the heat.
4. In a small saucepan,
heat cream to boiling point. Gradually add this to caramelised sugar,
stirring constantly to achieve a smooth consistency. This may take a
while but it will eventually combine.