Chocolate Banana Doughnuts

Chocolate Banana Doughnuts

from Better Homes and Gardens April 2011

Ingredients:

• 5 1/4 – 6 1/2 cups flour
• 2/3 cup granulated sugar
• 2 packages active dry yeast
• 1 teas salt
• 3/4 cup milk
• 1/2 cup butter
• 3 medium bananas, ripe and mashed
• 2 eggs
• 2 egg yolks
• Vegetable oil for frying

Preparation:

In the bowl of your electric mixer fitted with the hook attachment, combine 1 1/2 cups flour, sugar, yeast, and salt; set aside.

In a saucepan, heat milk and butter over medium low heat until butter is just melted (125 degrees F). Make a well in the center of the flour mixture and add the milk. Add bananas, eggs and egg yolks. Beat on medium speed for two minutes. 1/4 cup at a time, add the remaining flour and continue to knead 5 – 8 minutes. Dough will be sticky to the touch. Transfer to a large greased bowl; turn surface to coat. Cover and let rise 1 hour or until doubled.

Line a baking sheet with aluminum foil or parchment paper.

On a clean floured work surface roll out the dough to 3/8 inch thick. Cut dough with 2 1/2 inch doughnut cutter. Line doughnuts on baking sheet, cover and rise for an additional 30 minutes or until doubled.

Meanwhile, heat a large stock pot with 2 inches of vegetable oil over medium to medium-high heat (365 degrees F). Using caution, fry a few doughnuts at a time 2 minutes per side, turning once. Remove one at a time with a slotted spoon and transfer to paper towel lined wire rack.

Dip in glaze and serve.