BAKED BANANA DOUGHNUTS

It has been months we had doughnuts. As requested, I have  baked this treat made with yeast and mashed banana. These baked ones are healthier option, will help you to reduce fat and calories at the same time.

Numerous times, I have added mashed bananas for making cakes and breads. this time my  bread turned out  softer and tastier.  Besides sugar topping, you can make these guilt free treats for the kids with variable toppings.

BAKED BANANA DOUGHNUTS
Yield  : 10 doughnuts

2  1/4 C all purpose flour
2 tablespoon melted butter
1/4 C plus 2 tablespoon warm milk
1 1/2 tsp instant yeast
2 tablespoon sugar
2 medium banana mashed
1/2 tsp salt
1/4 C melted butter for coating
1/2 C fine sugar for coating

METHOD

Combine  flour, instant yeast, sugar and salt in a mixing bowl.

In a small bowl, mix together milk, butter and mashed banana.

Pour milk mixture into dry ingredients, mix to form into soft dough.

Knead by hand for 8-10 minutes on floured board until smooth.

Transfer into oiled and covered bowl, let rise until doubled for 1-1.5 hours.

Punch the dough down, roll out into 1/2 in thick, cut out dough using doughnut cutter. If you don't have a doughnut cutter, use a 2 -3 in round cookie cutter. Cut out the smaller hole using small cutter.

Place the dough onto baking sheet, let sit for 45 minutes, Towards the end of rising time, preheat oven @ 190C.

Bake until golden brown for 8-10 minute. Immediately brush with melted butter and drizzle with sugar.

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PEANUT COOKIES

During festive occasions my mum used to bake this peanut cookies without fail.

It is usually made with corn/canola  oil but now I tried using butter.  They were fantastic nice and crunchy but not too sweet. I can't believe how easy they are to make.

To all my Muslim friends, wishing you a Happy Eid, may you be blessed with happiness and success always!

PEANUT COOKIES
Yield    :    90 cookies

1 1/4 C  all purpose flour
1/4  C  cornflour
140g  softened butter
3/4  C  fine sugar
1  1/4  C  roasted ground  peanut

METHOD

Cream butter and sugar.

Add in both flour then add the peanut.

Mix to combine. Dough is ready if you can easily shape it into smooth ball without crack if not add  a tablespoon of butter.

Roll out dough in between plastic sheet, cut out using cookie cutter.

Place the cookies onto baking sheet, decorate as desired.

Bake 20 minutes @ 160C in a preheated oven.

When completely cool, store in an airtight container.

DATE TART

These little tarts  are one of the seasonal favorites which make their  annual appearance on festive occasions such as Hari Raya Puasa (Eid ul-Fitr)  and  Chinese New Year.

Commonly stuffed with grated pineapple but I had made slight change by filling them with pitted dates. You can also use raisin if you want.  I'm very pleased with the result also they were well liked  by my family.

The trickiest part is  getting the perfect pastry, if too stiff, it tends to crumble. Don't add too much water or the pastry will be hard, add in a tablespoon at a time.

DATE TART
Yield   :   54 mini tarts

125g cold cubed  butter
1 1/2 C all purpose flour
2 tablespoon cornflour
1 tablespoon  or more ice water
1/4 tsp vailla extract
extra flour if needed

FILLING
170g pitted dates
2 tablespoon water
1/2 tsp lemon juice

METHOD

For filling:    Place all ingredients in a food processor and grind until fine.  Transfer onto a plate, roll into tiny balls.

For pastry:  Sift  flour and cornflour into  a mixing bowl.

Add the butter, rub with your fingertips until the mixture resembles fine breadcrumbs.  Add ice water and  vanilla extract,  mix  to form a soft dough. Add a little more flour if dough is too soft.  Knead the dough briefly and gently on a floured surface.

Wrap the pastry in cling film, chill for 30 minutes.

On floured surface, roll out the pastry about 5mm thick, cut into rounds using pineapple tart pastry cutter.  Place the filling in the center of the dough, flatten slightly.  Pinch the sides of the pastry to form a pattern with the tart pincers.

Place the tarts onto  a baking  sheet and bake for 20 minutes @ 160C in a preheated oven.

Leave in the pan for 5 minutes, gently transfer to cool completely then store in an airtight container.
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EGGLESS SEMOLINA BANANA CAKE

A fantastic recipe that the entire family enjoyed that you can make anytime of the year.  This is a different version of semolina cake that was low in  fat and egg free.

Semolina cakes have a lovely texture that is distinctly different than cakes made with flour. Although it wasn't super soft as a normal cake but it was moist due to the addition of mashed banana.  I will make this again for sure only next time and  will  double this recipe.  I hope others find it delicious too!

EGGLESS SEMOLINA BANANA CAKE
Yield   :   7 in cake

1 C semolina removed 2 tablespoon
2 tablespoon cornflour
1/4 C melted butter
3/4 C mashed banana
1/2 C sugar
1/2 C evaporated milk
1 tsp baking powder
pinch of salt
1/2 tsp vanilla extract
yellow food coloring
black/white sesame seeds for topping

METHOD

Combine semolina, cornflour, baking powder and salt in a mixing bowl.

Beat butter and sugar with a whisk. Add in banana and milk. Stir well.

Now add banana mixture to the dry ingredient,  mix in yellow food coloring and vanilla extract. Stir until well incorporated. Leave for 15 minutes.

Preheat oven  @ 180C and grease 7 in cake pan.

Pour mixture into prepared pan, sprinkle with sesame seed (if using)  and bake until golden for 30-35 minutes or until a skewer inserted comes out clean.

Cool in the pan for 10 minutes before transferring onto rack to cool.