Move over Royal Wedding desserts here come the donuts! I have some exciting donut fun coming up next week (stay tuned for that) but in the meantime I decided to make some! The last donuts I made were Pumpkin Cake Donuts for Thanksgiving.

These are the best donuts I have ever made! The recipe only made about 6 donuts so I took the photos really quickly so I could eat them!

It's a basic cake donut with mushed banana, pecans and cardamom added to the batter.

*This recipe uses very hot oil. Make sure you have the proper equipment*

Banana Bread Donuts

Ingredients

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 egg

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 frying

Glaze
1 1/2 cups (150g) icing sugar, sifted
2 tbs maple syrup
2 tbs milk

1. 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.

2. In a small bowl mash the bananas. Mix in the chopped pecans and cardamom. Set aside for later.

3. 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.

4. 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.

5. Cover the mixture with cling film and set aside for 20 minutes. While that sits get your frying station and glaze ready.

6. 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.

 

7. 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.

8. 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).

9. When done lift the donuts out and place on a paper towel lined plate. Once slightly cooled glaze (I did 2 coats).

These are best enjoyed on the same day they are made (they will go soggy quickly)!