Funky Monkey Doughnut with Nutella

[PurplePuppy]

Funky Monkey Doughnut with Nutella Recipe

Yield: 12 to 14 Doughnuts

Prep Time: 2 hours 15 minutes (includes inactive time)

Cook Time: 20 minutes

Ingredients:
Doughnuts

1 3/4 teaspoons active dry yeast
6 teaspoons warm water
1/2 cup whole milk
2 Tablespoons vegetable shortening
3 Tablespoons unsalted butter
2 Tablespoons warm water
1 large egg, beaten
1/4 cup granulated sugar
1/2 teaspoon salt
2 1/2 cups unbleached all-purpose flour (divided), plus extra for dusting surface
vegetable oil, for frying (fill a Dutch oven or electric fry pan with about 2 inches of oil)

Grilled Bananas

3 ripe bananas, sliced thick
5 Tablespoons unsalted butter
3 Tablespoons light brown sugar

Cream Cheese Icing

4 ounces cream cheese, softened
3 Tablespoons unsalted butter, softened
2/3 cup powdered sugar
2 1/2 Tablespoons whole milk

1/4 to 1/2 nutella (chocolate hazelnut) spread (optional)
brown sugar for sprinkling (optional)

Directions:

Doughnuts

Add yeast to a measuring cup and add 6 teaspoons of warm water, mix, then let yeast to sit for at least 10 to 15 minutes. If using quick rise yeast, then skip the above step and add the 2 Tablespoons warm water to the quick rise yeast and allow to sit for 5 minutes.

To a large mixing bowl, add the yeast, 2 Tablespoons warm water (if using active dry yeast), milk, shortening, butter and egg and blend for 30 seconds with beater attachment, or until ingredients are combined, then, add the sugar, salt and half of the flour. Mix on low speed until well combined.

Add the rest of the flour and mix at a low speed until blended.

Remove the beater attachment, add the dough hook, and beat at medium speed until the dough is smooth and pulls away from the bowl (about 5 to 7 minutes). If the dough is too moist, add more flour, a 1/2 tablespoon at a time.

Remove the dough from the stand mixer bowl and place in a well-oiled bowl, cover it with a damp paper towel or dish towel, and place in a warm spot to rise for about an hour and a half or until doubled in size.

Heat the oil in a Dutch oven, electric fry pan, or large heavy bottomed pot until it reaches 350 degrees F.

Add flour to a cutting board or pastry board and place the dough on it. Using your hands, flatten the dough until it's about 1/2 inch thick. Cut out 3-inch pieces with a cookie or biscuit cutter. Place on the floured baking sheet and cover with a tea towel. Allow the dough to rise once again for 15 minutes.

Prep a baking sheet lined with foil and place a cooling rack on top. Place doughnuts into oil, about 4 at a time. Cook about 40 seconds to a minute on each side. Remove from oil and add to the cooling rack. Allow to cool for at least 15 to 20 minutes before adding the toppings. While they are cooling, you can work on the toppings.

Grilled Bananas

Melt butter in a non-stick pan on medium low heat. Add brown sugar and cook for 2 to 4 minutes on medium heat. Add bananas and cook for 3 to 5 minutes on each side until browned to your preference. Remove and place on a plate and allow to cool.

Cream Cheese Icing

In a medium sized mixing bowl add the butter and cream cheese, then mix until blended. Add the powdered sugar 1/3 cup at a time and mix until combined. Add milk and mix until smooth, about 2 minutes on medium speed.

Assembly

Place donuts on a platter or plates. Place cream cheese icing in a decorator bag fitted with a coupler and a round tip or spread cream cheese icing with spatula on top of each doughnut, then do the same for the nutella if you're using that. Add two to three grilled bananas on top of each doughnut and sprinkle with brown sugar (if not using nutella). Serve immediately.

Doughnuts adapted from Alton Brown.

www.thelittlekitchen.net/funky-monkey-doughnut-gourdoughs/