Mini Banana Doughnuts

Makes 3 dozen mini doughnuts

Doughnut Dough Ingredients

3 large eggs

¾ cup buttermilk

¼ cup granulated sugar

1 ¼ tsp salt

2 ¼ tsp instant yeast

4 ¼ cups all-purpose flour

6 Tbsp unsalted butter, melted and cooled

Additional dusting of flour for rolling out

Eggwash Ingredients

1 egg and 1 Tbsp water, whisked together

Filling Ingredients

2 regular Cavendish, or, 3 manzano bananas, peeled and sliced about ¼ inch thick

Instructions

In a standing mixer, blend eggs to combine and add buttermilk, just to combine

Mix in sugar, salt and yeast.

Add 2 cups flour and all of the melted cooled butter. Mix until evenly distributed.

With dough hook attachment on mixer, add all of the remaining flour (2 1/4 cups) and knead for 10 minutes on lowest speed.

Lightly spray a large bowl with nonstick spray. Place dough in bowl; cover with plastic wrap and let proof in a warm, draft-free place for 2 hours until doubled in size.

On flour-sprinkled surface, roll out dough to ¼ inch thickness. Using a 1-inch round cutter, cut out rounds. Brush half with egg wash and top with banana slices. Place a dry dough round on top of each banana slice. Using finger tips, press the two rounds together to seal each mini doughnut.

Let rest to slightly rise again for 10 minutes. Fry at 360 degrees until golden brown, about 3 minutes, turning over half-way through timing, to brown bottoms

Thank you