Inspired by Share Your Cool & Easy Recipes for Surviving The Desert Heat by Paulette L Motzko, this donut recipe is a low heat alternative to baking bread in the summer. The donuts are deep fried on an induction burner that can be used either inside or out on the patio. Cooking in high desert summers can really heat up the whole house. Baking bread indoors is almost out of the question.
I modified the Refrigerator Roll Dough recipe on page 212 of Betty Crocker’s Cookbook printed in 1983. I substituted a very ripe banana for a portion of the mashed potatoes.by mashing a banana into a 1 cup measuring cup and filling the remaining space with left over mashed potatoes. Since the banana is sweet and I have a diabetic in the house, I skipped the sugar. I then followed the directions for raised donuts on page 217.
I cut the dough into circles and put a dab of peanut butter or peanut butter and home made plum jam on half of the circles. I wet the edge of the circles with a little water and covered the filled circles of dough with plain circles of dough. Then I pinched the edges like I would for a pie.
The plain dough circles will cover the filled circles to make filled donuts.
After allowing the donuts to raise for an hour, I deep fried them at 375 degrees F according to the directions in the donut recipe.
I skipped sugar and glaze. Instead, I sprinkle cinnamon (no sugar for the diabetic) on cooked donuts or drizzled them with a little condensed milk.
Serve with a hot beverage of your choice, drained Greek yogurt, and tangy canned fruit for a brunch or afternoon tea.