For the dough
500g hard wheat
2 eggs (75g)
140ml lukewarm milk
25g fresh yeast
Zest from half of an orange
50g butter (melted)
For the banana cream
2 egg yolks
40g corn flour
30g white chocolate (optional)
Dissolve the yeast by using the half of the lukewarm milk. Then add one tablespoon of flour and mix well until they are homogenized and mushed.
Add the eggs, the rest of the milk, the sugar, the orange zest, the salt and vanillin in another bowl and mix well.
Continue by combining the two mixtures and slowly adding the flour.
When the mixture becomes firm, transfer it in the blender and knead well by using the hook of the blender, while adding the rest of the flour.
Then slowly add the melted butter, whisk the dough long enough for it to absorball the butter and become smooth and elastic.
Continue by covering the dough with a membrane and place in the oven for at least 15-20 minutes in 50℃ until it puffs and ideally it doubles in size.
When the dough is prepared, divide it into small balls, lightly spread it with your arms and shape it not a donut form.
Place them in a pan with anti-adhesive paper, spray with a bit of water and put them in the oven once more for at least 15-20 minutes in 50℃ until they puff.
Spread the egg yolk on top and bake for 10-13 minutes in 160℃.
In the meantime, prepare the cream by boiling the milk, half of the sugar and the vanillin.
Mix the eggs with the corn flour and the rest of the sugar.
Slowly add the mixture of warm milk in it by mixing with a whisk.
After adding all the milk, place the mixture once more in the fire and mix until it thickens.
Finally, add the bananas and chocolate and grind them by using a stab mixer, in order to create a liquid cream.
Let the bronuts cool and fill them with cream by using a pastry bag.
If you wish, dip one side in melted black chocolate.