Little & Friday's Banana Caramel Doughnuts

Kim Evans whisks them into sweetness and light.

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 weekends.

Kim whisked up her exquisite ‘Banana Caramel Doughnuts’ at our Cooked, baked, drunk & gone bananas event.

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 sugar


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.


Cooking the doughnuts 


Using a fry pan filled with oil.


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 pastry cream


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 heat.


6. Pour in to a bowl and cover the custard with cling film.


7. Refrigerate for 3 days.


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.



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