Turon Donut

In a bowl, mix together the milk, sugar, and dry yeast. Allow to sit for five minutes to activate the yeast.

In a medium-sized bowl, mix flour, sugar, and salt. Add in the activated yeast and egg. Mix until a shaggy dough forms.

Place the dough onto a floured surface and begin kneading to bring it together. Place the unsalted butter into the center of the dough and fold it in. Begin kneading the butter into the dough and keep kneading until smooth for about 5-10 minutes. Rest the dough for an hour in a covered bowl.

While the dough is proofing combine sugar, water, and ripened plantains in a small saucepot over medium-low heat. Mash the plantains well. Let it cool. Transfer to a piping bag and set aside.

Remove the dough from the bowl and sprinkle the work surface with flour. Roll out dough with a rolling pin to approximately 1/2-inch thick, then cut into 4-inch circles using a cookie cutter or a mug. Place doughnuts on parchment paper, cover with plastic wrap and allow to rise for 20 minutes.

Heat oil in a saucepan on medium heat. Carefully drop about three doughnuts at a time into hot oil and fry until golden brown, about three minutes per side. When golden brown remove from oil, allow to drain on paper towels or wire rack. Let it cool.

Using a barbecue stick poke a hole on one side of the donut. Push the inside a bit to make space for the filling. Using a piping bag, fill the doughnuts with the banana mixture until the filling overflows a bit. Set aside.

In a pan, melt the sugar over medium heat until it liquefies and turns an amber color. Remove from heat.

Pour the caramelized sugar carefully over the donut. Let the glaze harden before serving.