Plantain Doughnuts

Not your classic ring doughnut. A soft, enriched yeasted dough sweetened with roasted ripe plantain, fried and rolled in sugar while still warm — softer and sweeter than the usual.

Ingredients

• 2 ripe yellow plantains, roasted & mashed (~½ cup mash)
• Warm milk — 180 ml (40–41 °C / 105 °F)
• Active dry yeast — 11 g
• Sugar — 55 g
• Eggs — 2
• Unsalted butter — 113 g, melted & cooled
• All-purpose flour — 500 g (start around 450 g, add as needed)
• Salt — 8 g
• Optional: 1 tsp vanilla
• Optional: ¼ tsp nutmeg or cinnamon

Method

1. Stir the yeast into the warm milk and let it bloom.
2. Mix in the sugar, eggs, mashed plantain, melted butter (and vanilla/spice if using).
3. Add the flour and salt — start with ~450 g and add more only as needed. Keep the dough soft and slightly tacky; knead until smooth.
4. First rise — cover and rest until doubled (~1–1.5 hrs).
5. Shape into doughnuts and proof until puffy (~45–60 min).
6. Fry until deep golden on both sides, drain, then roll in sugar while still warm.