Cinnamon Banana Bread Doughnuts
with Drambuie Custard and Chocolate Ganache
Cinnamon sugar dusted spiced banana flavoured doughnuts filled with Drambuie banana custard and a hidden pocket of dark chocolate ganache.
- Makes20 mini doughnuts.
- Short on time?Hack: Use ready made plain doughnuts and make the filling and fill yourself.
- Prepare40 minutes, plus 1 ½ hour proving.
- Cook20 minutes.
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 Honeyed Liqueur
FOR THE CHOCOLATE GANACHE
- 100g dark chocolate
- 150ml double cream
- 12g liquid glucose
- 15g butter
- 1 tbsp Drambuie Honeyed Liqueur
- 150g caster sugar
- ½ tsp ground cinnamon
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.