Banoffee Salted Caramel Donuts

Ingredients

Dough:

15g dried yeast

500g high grade flour

250-275ml milk, lukewarm

2 egg yolks

½ tsp salt

50g caster sugar

50g Westgold Unsalted Butter, soft

1t vanilla

Vegetable oil for frying

Caramel custard filling:

½ c cream                      

1c milk

¼ c brown sugar

2 Tbsp golden syrup

1 tsp vanilla bean extract

¼ c cornflour

Caramel sauce:

1 c brown sugar

2 tsp vanilla

⅓ c cream

50g Westgold Unsalted Butter

Pinch sea salt

2 firm bananas

Hokey pokey to garnish

Method

To make the dough:

Measure the flour into a mixing bowl. Make a well in the centre and pour in the milk and sprinkle over the yeast and leave until it starts to foam.

Add the egg yolks, salt, vanilla and caster sugar.

Fit the dough hook and start to mix on low, adding the Westgold Butter a little at a time.

Keep an eye on the dough, as it may need a little more milk to reach a soft dough. Knead for 5 minutes until smooth.

Cover with plastic wrap and leave in a warm place to double in size.

Meanwhile, make the custard and caramel sauce.

When the dough has proved, gently tip out onto the bench. Try to use as little flour as possible, if any.

Roll out dough to 1.5cm thickness and use a 6.5cm cutter. Place on individual pieces of baking paper (so you won’t leave any finger indents when you pick them up to put them in the frypan).

Leave to prove again for around ½ hour.

Heat the oil in a frypan to 180°C. Fry 3-4 donuts at a time for 2-3 minutes each side.

Drain on paper towels and leave to cool.

To make the custard:

Mix all ingredients in a medium saucepan. Place on a medium heat and stir continuously until the custard is smooth, thick and bubbling.

Pour into a bowl and press a piece of plastic wrap onto the top to prevent a skin from forming. Refrigerate when cool.

To make the sauce:

Place all the ingredients into a saucepan.

Stir and bring to a gentle simmer for 5 minutes. Take off the heat and cool to room temperature.

To fill the donuts:

Remove the custard from the fridge and whisk to loosen using an electric mixer. Spoon into a piping bag.

Use a knife to cut a hole into the end of the donuts and twist it round to make a cavity.

Pour a teaspoon of caramel into the cavity and pipe in the custard.

Slice the banana on a long angle and push into the caramel.

Drizzle over more caramel and sprinkle over chopped hokey pokey.

Arrange on a serving dish and serve.