1 cup milk
2 tbls sugar
1 tsp salt
4 tbls butter, cut into small pieces
2 pkgs active dry yeast
2 1/2 cups sifted all-purpose flour
2 large eggs, slightly beaten
oil for deep frying
2 cups fruit jelly for filling
confectioners sugar for dusting
Heat the milk over moderate heat until it comes to a simmer. Pour 1/2 cup of the milk into a bowl and stir in the sugar and butter. Stir until the butter has melted and let the mixture cool to slightly warmer than body temperature, about 100 degrees.
Cool the remaining 1/2 cup milk to 100 degrees and pour it into another bowl. Sprinkle the yeast over the milk and set aside for 5 minutes until it is bubbly and foamy.
Stir the flour into a large bowl. Add both bowls of milk and lightly beaten eggs to the flour and stir until the mixture forms a dough. Turn the dough out onto a lightly floured surface and knead lightly for 8 to 10 minutes, adding a little more flour if necessary to form a smooth dough. Put the dough in an oiled bowl and leave in a warm place for 1 1/2 hours until doubled in bulk.
Roll the dough out to a thickness of 1/2 inch and cut circles with a cookie cutter or an inverted glass. Put the cut out pieces of dough on a lightly floured surface and cover again for 1 hour or until doubled in thickness.
Heat the oil to 375°F. Fry the doughnuts a few at a time for about 4 minutes, turning them constantly so that they brown evenly. Remove them to wire racks lined with paper towels to cool. Repeat this process until all the doughnuts have been fried.
Fit a large pastry bag with a number 6 tube and fill with the jelly. Insert the pastry tube into each doughnut and fill with a generous Tablespoon or so of the jelly. Dust with the confectioners sugar just before serving.
Makes 3 dozen
Melt the butter in a small saucepan. Add brown sugar, cinnamon, and banana liqueur and stir to mix. Heat for a few minutes, then place the halved bananas in the sauce & simmer until soft & slightly browned. Add the heated rum, and flame. Lift the bananas carefully out of the pan & place four pieces over each portion of ice cream. Spoon hot sauce over the bananas.
- 4 T Butter
- 1 C Sugar, brown
- 1/2 ts Cinnamon
- 4 T Banana hqueur
- 1/4 c Rum, dark; heated
- 4 Vanilla ice cream; scoop
- 4 Bananas; halved length-wise, then halved -again crosswise