Cinnamon Banana Bread Doughnuts
with Drambuie Custard and Chocolate Ganache

-divider-

Cinnamon sugar dusted spiced banana flavoured doughnuts filled with Drambuie banana custard and a hidden pocket of dark chocolate ganache.

  • Makes
    20 mini doughnuts.
  • Short on time?
    Hack: Use ready made plain doughnuts and make the filling and fill yourself.
  • Prepare
    40 minutes, plus 1 ½ hour proving.
  • Cook
    20 minutes.

INGREDIENTS

FOR THE DOUGHNUTS

  • 50g banana powder
  • 170ml whole milk
  • 300g strong white bread flour
  • 25g dark soft brown sugar
  • 1 ½ tsp cinnamon ½ tsp fine salt
  • 10g dry active yeast 
  • 2 small eggs, beaten (80g)
  • 20g butter, softened
  • 1 litre vegetable oil for frying, plus extra for greasing

FOR THE CUSTARD

  • vanilla pod, split lengthways
  • 225ml whole milk
  • 200ml double cream
  • 50g caster sugar
  • 30g banana powder
  • 30g cornflour
  • 2 egg yolks, 1 whole small egg
  • 4 tbsp Drambuie Whisky Liqueur

FOR THE CHOCOLATE GANACHE

  • 100g dark chocolate
  • 150ml double cream
  • 12g liquid glucose
  • 15g butter
  • 1 tbsp Drambuie Whisky Liqueur

TO FINISH

  • 150g caster sugar
  • ½ tsp ground cinnamon

 

DIRECTIONS

1. First make the doughnuts. Whisk the banana powder into the milk in a pan and set over a low heat to warm gently.

2. Add the flour, dark brown sugar, cinnamon, salt and yeast to the bowl of a stand mixer fitted with the dough hook attachment and set the mixer running to combine. With the mixer running add the warm milk and eggs. Once combined continue to knead for 5 minutes then add the butter and knead for a further 5 minutes until glossy and elastic.

3. Oil a large bowl then tip in the dough. Cover the dough with cling film and leave in a warm place to prove for 1 1½ hours until doubled in size.

4. Meanwhile make the custard. Add the seeds from the vanilla pod, milk, 100ml cream and 25g sugar to a saucepan and set over a medium heat.

5. Add the remaining 25g sugar, banana powder, cornflour, egg yolks and whole egg to a large bowl and whisk for 1 minute until pale and combined. Gradually whisk in the warm milk mixture until combined then return the mixture to the pan. Return the pan to a medium heat. Whisking continuously continue to heat until it becomes really thick, for about 5 minutes. Be careful not to overheat, you don’t want the mixture to boil or it will scramble. Remove from the heat, whisk in the Drambuie then the remaining 100ml cream and cool completely before chilling until ready to use.

6. Once doubled in size divide the dough into approximately 20 evenly sized pieces (each weighing 25g). With lightly floured hands shape each into a ball and transfer to a lightly floured tray. Cover with lightly oiled layer of cling-film and prove again for 30 minutes, until doubled in size.

7. Meanwhile make the ganache. Very finely chop the chocolate and add to a medium sized heatproof bowl. Add the cream to a saucepan, set over a medium heat and warm, stirring occasionally, until steaming but not boiling. Pour over the chocolate, allow to stand for 30 seconds then stir until melted. Working quickly add the butter and Drambuie and stir until combined. Chill in the fridge until ready to use. You will need to bring back up to room temperature to soften slightly before piping.

8. Heat the oil in a wide pan to 165°C. Using a non-stick heatproof slotted spoon carefully lower 4 of the doughnuts into the oil. Cook for 1 minute 30 seconds on one side before turning and cooking for a further 1 minute 30 seconds, until golden. Remove from the oil completely.

9. Combine the caster sugar and cinnamon in a shallow bowl. Toss the cooled doughnuts in the sugar then halve each doughnut using a serrated knife. Arrange half of the halves on a baking sheet, these are your bases.

10. Transfer the custard to a piping bag fitted with a 1cm star shaped nozzle. Transfer the ganache to a separate piping bag fitted with a round 1cm nozzle. First pipe a 2cm round of ganache in the centre of each of the doughnut bases. Next pipe a circle of custard around the ganache. Top with the doughnut lids and serve.

Cocktails

MORE RECIPES

Christmas Marshmallow Salted

Drambuie Whisky Liqueur after dinner petit four Christmas recipe
Recipe

Drambuie Meringue Christmas Wreath

Drambuie Whisky Liqueur show stopping dessert, for large festive gatherings
Recipe

Cranachan Cheesecake with Drambuie

Cranachan - Traditional Scottish dessert with Drambuie Whisky Liqueur
Recipe

Christmas Gingerbread and Drambuie Roulade

Drambuie Gingerbread Roulade Christmas dessert
Recipe

Tipsy Laird with Drambuie Whisky Liqueur

Tipsy Laird - Traditional Scottish Trifle with Drambuie Whisky Liqueur
Recipe

Drambuie and Cinnamon Puff Pastry Swirls

Drambuie Whisky Liqueur and Cinnamon Puff Pastry Swirls alternative to mince pies.
Recipe

Honeyed Drambuie Mocha Pavlova

Drambuie Chocolate Coffee Pavlova Christmas Party entertaining recipe.
Recipe

Drambuie Espresso Crème Brûlée

Creamy dessert infused with coffee and sweetened with Drambuie Whisky Liqueur for a king of puddings.
Recipe

Christmas Clementine and Drambuie

Classic Christmas flavours combined which will leave your guests feeling truly spoiled.
Recipe

Gluten Free Drambuie Christmas

A delicious gluten-free alternative to a traditional Christmas pudding, with a salted caramel centre.
Recipe

Oozy Pear Butterscotch and Drambuie

Pears with an oozy rich butterscotch sauce, and sweet heather honeyed Drambuie Whisky Liqueur.
Recipe

Toffee Apple, Pear and Drambuie Spiced Crumbles

Toffee Apple, Pear and Drambuie Spiced Individual Crumbles Christmas
Recipe

Gluten-free Chocolate Cake with Drambuie marinated cherries

Gluten free Chocolate Coffee Cake Drambuie marinated Cherries
Recipe

Drambuie Tipsy Laird Cake

Drambuie Tipsy Laird Cake Burns Night Dessert
Recipe

Spiced Drambuie Millionaire's Shortbread

Spiced Drambuie Millionaire's Shortbread Burns Night Dessert
Recipe

Drambuie Ecclefechan Tarts

Drambuie Ecclefechan Tarts, a perfect dessert to serve for Burns Night to celebrate all things Scotland.
Recipe

The Queen's Favourite Chocolate Mousse

According to the Queen's former personal chef, Darren McGrady, Her Majesty was partial to a boozy chocolate mousse.
Recipe

Gluten Free Drambuie Butterscotch

Ginger biscuits, layered with a light and creamy filling, topped with a sweet butterscotch sauce.
Recipe

Shortbread Crusted Apple and Hazelnut Tart

Buttery shortbread crust with frangipane, sultanas and honey caramel.
Recipe

Cinnamon Banana Bread Doughnuts

Cinnamon sugar dusted spiced banana doughnuts filled with Drambuie banana custard and dark chocolate ganache.
Recipe

Scottish Raspberry Cranachan

Layers of airy Drambuie and honey cream, macerated raspberries and sweet crunchy caramelised oats.
Recipe

Sticky Toffee Drambuie

Layers of Drambuie brushed date sponge, Drambuie cream, toffee sauce, vanilla custard and oranges.
Recipe

Stem Ginger, Hazelnut, Dark Chocolate Baked Drambuie Cheesecake

Crunchy ginger biscuit base, creamy stem ginger and Drambuie baked cheesecake.
Recipe

Lemon & Mascarpone Drambuie Tartlets

Encased in a buttery pastry case, the tartlets have a sharpness from the lemon yet ooze sweetness from the mascarpone, honey and notes of Drambuie.
Recipe

Spiced Drambuie Mango Celebration Cake

A fruity and fresh celebration cake with light cream cheese frosting and sweet syrup.
Recipe

Affogato with Orange and Drambuie Ice cream

Make an impact with the homemade Drambuie ice cream and coffee blend, topped with a zesty orange peel.
Recipe

Coffee and Drambuie Meringue Kisses

Delicately infused meringues with whisky liqueur and espresso with a hint of cardamom and honey.
Recipe

Chocolate and Raspberry Drambuie Hard Shake

A grown-up indulgent treat for milkshake lovers, this shake includes a measure of Drambuie for extra richness.
Recipe

Chocolate and Raspberry Mousse Bombe

The ultimate show stopper dessert, fresh raspberries are encased in a rich chocolate Drambuie mousse and chocolate shell.
Recipe

BBQ Drambuie Marinated Strawberries

Simply drizzle the Drambuie mixture over the strawberries, roast them and serve with a scoop of vanilla ice cream.
Recipe

Drambuie Whisky Liqueur Goat’s Cheese

A delicious alternative to a traditional cheese board, as heather honey and spice notes from the Drambuie pair perfectly with delicate herbs.
Recipe