Banoffee doughnut

Caramel sauce, banana, whipped cream and grated chocolate all served in a freshly made doughnut... friends, kids, extended family or dinner guests will go bananas for this banoffee dessert.

Equipment

• Electric mixer fitted with a hook attachment, 7cm rounds, deep fry thermometer

Ingredients

• 3 1/4 cups plain flour
• 1/4 cup caster sugar
• 3 teaspoons instant yeast
• 100g melted butter
• 1 large ripe banana, mashed
• 2 eggs
• 1/2 cup milk, warm
• Rice bran oil, to deep-fry
• 1/2 cup caramel sauce
• 4 bananas, sliced
• Whipped cream, to serve
• Icing sugar, to serve
• NESTLÉ BAKERS' CHOICE Cocoa, to serve
• Dark chocolate, grated, to serve

1. Step 1

   Place flour, sugar and yeast in the bowl of an electric mixer fitted with a hook. Mix to combine. Add butter, banana, eggs and milk and knead on medium-low speed until combined. Knead on medium speed for 2 minutes. Stand, covered, in a warm, draught-free place, for 11/2 hours or until dough has doubled in size.

2. Step 2

   Punch down dough with fist. Turn onto a lightly floured surface and roll out to 1cm thick. Stand dough for 2 minutes. Cut out eighteen 7cm rounds and place on a large tray lined with baking paper. Cover and stand in a warm, draught-free place, for 30 minutes.

3. Step 3

   Heat oil in a large saucepan until 180C or until a piece of bread sizzled on contact. Deep-fry dough, in batches, for 1 minute each side or until golden, puffed and cooked through. Drain on paper towel.

4. Step 4

   Dip top in cocoa to coat. Using a serrated knife, split doughnuts open and fill with caramel sauce, banana, whipped cream and grated chocolate. Sprinkle with icing sugar. Serve immediately.

You can make the dough up until step 2 several hours in advance or even overnight. Store dough covered in fridge to slow down the proving process. You can also freeze the dough after step 2 and deep-fry straight from freezer.

Don't waste the dough scraps. Bring the scraps together and stand in a bowl, covered for 30 minutes. Roll out dough to 1cm thickness. Stand for 2 minutes. Cut into 2cm wide strips. Form a knot with each strip and deep-fry for 1-2 minutes or until golden and cooked through. Coat with caster sugar and ground cinnamon and serve immediately.