Banana Bread Stuffed Chocolate Donut Holes with Peanut Butter Glaze
1 1/4 cups all-purpose flour (about 170 grams)
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup milk
Moist banana bread (I used half of a mini loaf)
Oil, for frying
3/4 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon corn syrup
3 tablespoons milk
2 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy. Beat in egg until combined. Reduce mixer speed to low, and beat in milk and flour mixture until just combined. Chill dough in freezer for 30-60 minutes, or until cold and firm.
Shape teaspoons of banana bread into balls - about 15-18. Take a tablespoon of chocolate dough into the palm of your hand, and flatten. Place the banana bread ball into the center, and wrap the chocolate dough around. Repeat process, transferring balls to a plate.
Heat oil in a pot over medium heat (at least an inch in depth) until hot. In batches of 4, fry balls 2-3 minutes, stirring and turning occasionally, until brown and crisp. Transfer to paper towels to drain.
To make the glaze, whisk together confectioners' sugar, cocoa powder, corn syrup and milk in a small saucepan over medium heat; bring to a boil, whisking constantly. Boil a minute or two to thicken. Transfer glaze to a medium bowl and whisk in peanut butter and vanilla until combined. Using a fork, dip donuts into glaze, and transfer to a wire rack to dry.
Makes about 15-18 donuts