Salted Caramel & Banana Old Fashioned Doughnuts

In a large bowl add the all-purpose flour, cornstarch, baking powder, baking soda and salt. Whisk everything until fully combined. Set aside.

In another large bowl, add the egg, egg yolk, skyr, brown sugar, white sugar, melted butter, and mashed banana. Beat everything until smooth and incorporated.

Pour the wet mixture into the dry mixture and mix it together with rubber spatula until it becomes a shaggy dough.

Use your hands to mix in the dry bits until it is a homogenous piece of dough. It will be slightly sticky but that’s okay. Cover the dough with plastic wrap and let it chill for 2 hours.

Once the dough has finished chilling, turn the dough out onto a generously floured surface and roll it out to about ½ inch in height. Add some more flour on top of the rolled out dough.

Using a donut cutter, or two differently sized biscuit cutters, cut out as many donuts as you can. Note: We used a 3.5 inch donut cutter and got 12 doughnuts. If your cutter doesn’t have a center hole, use the wide end of a piping tip or a one inch circle to cut out the centers. Save the center cuttings to fry as donut holes or add them back to the scraps.

Reroll any of the scrap dough back and lightly flour and roll it out again to cut out more donuts. Repeat until you cannot cut anymore donuts.

Place the cut donuts onto a parchment lined baking tray and let them chill in the fridge until ready to fry.

Make the glaze while the donuts chill. Add the powdered sugar, salted caramel sauce, skyr, unsalted butter, vanilla extract and salt into a medium bowl and whisk until super smooth. Add a little bit of milk to thin out as needed. Once smooth set aside.

Prepare a baking sheet with wire rack, set aside.

Pour at least 2 inches of neutral frying oil into a heavy bottomed dish, like a cast iron pan and heat it up to 325 degrees. Once the oil is heated, take the donuts out of the fridge and slide in 2 donuts at a time into the oil and let them fry for about a minute or two until they become a light golden brown, then flip. Continue to do this until both sides of the donut are a nice golden brown. Make sure to keep checking the temperature of the oil, it should not go higher than 335 or dip lower than 325. This temperature range ensures that the inside of the donut will get cooked evenly with the outside of the donut.

Once fried, scoop the donuts with a slotted spoon and let them cool on the wire rack.

Dip the warm donuts generously into the glaze. Coat both sides and don’t forget to spoon some glaze in the center. Place the glazed donut back on the wire rack. Repeat until all donuts are glazed.

If desired, top the donuts with crushed up flaky salt or salted caramel powder.

Dip into some Icelandic Provision’s Salted Caramel Banana skyr and serve with hot coffee. Place any leftovers into an airtight container, they will be good for up to 3 days. Reheat in the microwave for the best taste. Enjoy!