*This recipe uses very hot oil. Make sure you have the proper equipment*
1 3/4 cups plain flour, sifted
2 tsp baking powder
1/3 cup caster/superfine sugar
1 tsp nutmeg
2 tbs unsalted butter
1/3 cup scalded milk (I used soy)
2 tbs plain yogurt (I used soy)
1 tsp vanilla
1-2 mashed bananas
1/4 cup chopped pecans
pinch of cardamom
Rapeseed oil for fryingGlaze
1 1/2 cups (150g) icing sugar, sifted
2 tbs maple syrup
2 tbs milk
- Scald the milk by bringing it to a near boil in a heavy bottomed saucepan. Set it aside to cool down. Scalding the milk keeps the donuts fluffy.
- In a small bowl mash the bananas. Mix in the chopped pecans and cardamom. Set aside for later.
- In a large bowl combine the flour, baking powder, salt, nutmeg and sugar. Add the butter and blend together with a hand pastry blender. The mixture will be like crumbs.
- In the cooled saucepan with the scalded milk mix in the yogurt, egg and vanilla. Slowly pour the wet ingredients into the flour mixture and mix with a wooden spoon. Add in the banana mixture and fold until the batter is thick, similar to cookie dough. Don't over mix or the donuts will be like rubber.
- Cover the mixture with cling film and set aside for 20 minutes. While that sits get your frying station and glaze ready.
- Make the glaze by whisking together the icing sugar, maple syrup and milk. Pour 2 inches of oil into a big pan and clip a candy thermometer on.
- Heat the oil to 360 F. Cut out squares of parchment and grease them lightly. Fill a piping bag with a round tip (big enough to allow the pecans through) with the batter. Pipe rounds on each square.
- When the oil reaches 360 F put 2 donuts parchment side up in the oil. Using a pair of tongs lift the parchment paper off. Fry on each side for 1-2 minutes (do a test donut first).
- When done lift the donuts out and place on a paper towel lined plate. Once slightly cooled glaze (I did 2 coats).