BANOFFEE DOUGHNUTS

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

 Cocoa, to serve

 Dark chocolate, grated, to serve

DIRECTIONS

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.

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.

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.

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.