Corn donut
If you often miss what to do with your too ripe bananas, what this recipe is for To To go ... some call them, Banana Bignet, others call them corniousy donut ... which lets us guess very easily the flagship ingredients of this recipe: corn flour and bananas.
Ingredients
- 4 Very ripe yellow bananas
- 150 g of corn flour
- 100 g of wheat flour
- 100 ml of water
- 1/2 TSP SEL
- 2-3 TBSP of sugar
- 1/4 Fresh baked yeast cube
Instructions
- Dilute the baker's yeast in a small glass of water (100ml). To book.
- Crush the peeled bananas with a fork
- Add the sugar, salt, the 2 types of flour and mix well.
- Add the dilapidated yeast in water. Mix well and cover with a tea towel and let the dough minimum 1 hour or even two hours.
- Here is the result after about 1 hour. The dough should double in volume.
- Heat frying oil, take portions of dough using a tablespoon and gently slide them into the oil using another spoon. Personally I make the donuts directly by hand from which their very round shape, but it requires a little practice
- Brown the donuts until they are brown. Drain then on absorbent paper
- Serve warm accompanied by a spicy sauce or with a hot boullie
