Recipe round-up: The Fat Radish, Chinatown NYC pt. 2
I am not a huge dessert-maker, but these two recipes look approachable enough to try. The doughnuts don't require a lot of oil to fry and one could pipe fillings into them or roll them in other flavors too. The Banoffee Pie looks awesome to me, I love bananas, but I probably won't get a chance to try this one all that soon since Kev isn't a huge fan of them.
3 cups all-purpose flour, plus extra for rising and shaping ¼ cup sugar 1 teaspoon salt 1 sachet dry active yeast 2 large eggs, beaten Zest of 1 lemon ½ cup water 1 stick (8 tablespoons) cold butter, diced Vegetable oil for frying Cinnamon sugar for rolling
Place the flour, sugar, salt, yeast, eggs, lemon zest and water in a stand mixer fitted with a paddle attachment (or in a bowl with a handheld mixer). Set the mixer to medium and let everything come together into a thick batter, just a minute. Add the butter to the mixture and let the mixer run on medium until the dough begins to pull away from the sides of the bowl and becomes incredibly elastic, about 10 minutes of mixing (think of it like your machine doing the kneading for you).
Dust the interior of a large bowl with flour and transfer the dough to it. Dust the surface of the dough with a bit more flour. Cover with plastic wrap and place in the refrigerator overnight.
The following day, remove the dough from the refrigerator and allow it to come to room temperature. Dust a baking sheet with flour and set it aside.
Divide the dough into 24 pieces and roll each into a ball. Place them on the floured tray and drape with a clean kitchen towel. Set the tray in a warm place until the dough balls double in size, about an hour.
Meanwhile, heat 2 inches of oil in a large, heavy pot set over medium-high heat until it reaches 375° (or until a pinch of flour sizzles on contact). Dust the excess flour from the doughnuts and carefully place them in the hot oil in batches so that each has plenty of space around it. Fry, turning occasionally, until browned on all sides, about 5 minutes total. Transfer the browned doughnuts to a paper towel–lined plate or tray to drain. Immediately roll in plenty of cinnamon sugar and serve hot.
-8 tablespoons unsalted butter, at room temperature -¼ cup icing sugar -2 egg yolks -½ teaspoon vanilla extract -1 cup flour -¼ cup cocoa powder -¼ teaspoon salt
-½ cup sugar -4 tablespoons unsalted butter -1 (14-ounce) can sweetened condensed milk
-3 ripe bananas, peeled and sliced -2 cups heavy cream, whipped -½ cup coarsely grated dark chocolate
For the crust, place the butter and icing sugar into the bowl of a stand mixer and beat until fluffy. Beat in the egg yolks and the vanilla extract. Fold in the flour, cocoa powder, and salt. Press the dough into a pie pan. Prick the surface all over with a fork and refrigerate it for 30 minutes.
Bake the crust in a 350ºF oven until it’s firm to the touch, about 20 minutes. Cool to room temperature.
While the crust is cooling, place the filling ingredients into a saucepan and bring to a boil. Lower the heat and simmer, stirring now and then, until the mixture forms a thick caramel, about 20 minutes. Pour the filling into the tart crust and let it cool to room temperature. Top with the sliced bananas, spread the whipped cream over the bananas, and finish with the grated chocolate. Refrigerate the pie for at least an hour before slicing and serving.