Nadiya Hussain’s Banana and Sugar Drop Doughnuts
Flavoured with banana and vanilla and finished with caster sugar, Nadiya Hussain's drop doughnuts are surprisingly easy to make. With no proving time and a simple method that'll see you spoon the batter straight from the bowl into the frying pan, this recipe is a fast track to delicious doughnuts.
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Introduction
These doughnuts are the easy cheat’s version of a doughnut a batter made and dropped into oil, fried and coated in sugar. They are extra special because they use up leftover bananas, which make the doughnuts even more yummy.
Ingredients
| 350g | plain flour |
| 3 tsp | baking powder |
| Large pinch of | salt |
| 1 tbsp | caster sugar, plus extra for coating |
| 1 | banana |
| 1 medium | egg |
| 2 tsp | vanilla extract |
| 3 tbsp | oil |
| 175ml | whole milk |
| oil, for frying |
Method
Start by putting the plain flour in a bowl with the baking powder, salt and caster sugar and whisking through.
Put the banana in another bowl and mash to a smooth paste. Now add the egg, vanilla and oil.
Add all of this to the dry mix with the milk and whisk till you have a really thick, spoonable batter.
Set aside and start heating the oil in a medium pan. You need enough oil to be able to deep-fry these little balls. As soon as the oil gets to 150°C, drop the batter in 1 teaspoon at a time, using another teaspoon to tease the batter off the spoon.
Add enough so that you can still comfortably fry the balls and they can move around in the oil. They should only take 4–5 minutes to cook.
Drain onto some kitchen paper and roll in caster sugar. Do this to all of the batter and enjoy the doughnuts while they are still warm.
TIP: You can dust with icing sugar instead of caster sugar if you are after a powdered doughnut rather than a sugared doughnut.
Leftover banana also makes peanut banana bark.
Reviews
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