Caramelised Banana Custard Doughnuts
I love banana desserts but often overlook it as a flavour. These combine dark caramelised bananas with a rich, smooth mascarpone custard. The croissant shape isn’t too difficult, especially if you’ve shaped croissants before. They prove up a treat and I think they look beautiful with their cinnamon sugar coats.
Panettone French Toast
This recipe is really easy and you can use thick slices of brioche if you don’t have panettone. I say thick because I like them T-H-I-C-K. I want it to soak up as much of that delicious vanilla eggy milk before being fried to a golden brown. Once fried, I pop mine in the oven for a few minutes to ensure that they’re cooked through. They’re warm and ridiculously tender. Coating the sides in a cinnamon sugar gives these a doughnut vibe. I like to sit mine on a bed of cold custard to reach peak indulgence.
Lemon Poppyseed Crullers
Sometimes all you need is a fresh doughnut, but sometimes you just don’t have the time or patience to make them. There’s making the dough, leaving it to rise, rolling, cutting and then leaving them to prove again. Here’s where the Cruller comes in: choux paste that’s fried to a deep golden before being dunked in a thin lemony glaze. Top with a sprinkling of poppyseeds and fresh lemon zest and they’re irresistible.