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Funky Monkey Donut

Recipe from: Gourdough

In Austin, Gourdoughs takes doughnuts to a whole new level with offerings such as the Porkey’s, a doughnut injected with jalapeño jelly and topped with cream cheese and Canadian bacon. Mmm…doughnuts.

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NOTE: This is not a Gourdough's donut but good substitute for home use.

1/4 teaspoon active dry yeast
1 1/2 cups warm water (110 degrees Fahrenheit)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups flour
1/4 cup shortening
1 quart vegetable oil, for frying
1 banana
Cream cheese icing
Brown sugar

In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, and evaporated milk, and blend well.

Mix in 4 cups of the flour and beat until smooth. Add the shortening and beat until smooth. Then add the remaining 3 cups of flour and beat until smooth.

Cover and chill for 24 hours. If pressed for time, you can chill for as little as 3 hours.

Roll out dough 1/8-inch thick. Use the top of a drinking glass to cut donuts and use a butter knife to cut out a hole. 
Fry in 350 degree Fahrenheit oil for about 5 minutes while turning frequently. 
If the donuts do not pop-up, the oil is not hot enough. Drain onto paper towels.

Slice the banana into 1/4-inch thick pieces. Grill the banana slices at 300 degree Fahrenheit, liberally pouring an equal mixture of honey and butter on the banana pieces and sprinkling with cinnamon and sugar. As the banana cooks on the grill, all of the sugars will start to caramelize. Grill both sides to a golden brown, but do not burn them.

Fully coat the donuts with cream cheese icing. Place the hot caramelized banana pieces on top of the donuts and sprinkle with several tablespoons of brown sugar.

Yields: 1 serving