No breakfast dessert is more sacred to us than a donut. However, donuts themselves are incredibly diverse. There are the dense cake variety, the yeasted ones in the shape of a ring that dissolve as you chew, and then there are filled donuts with a variety of fruit or cream fillings. In true Southern fashion, we made this donut to honor the beloved banana cream flavor we adore in our layered pudding.

INGREDIENTS:
Dough
• 6 tablespoons warm whole milk (110°F – 115°F)
• 1/3 cup + 1 tsp. granulated sugar
• 1 (0.25-oz). pckg. active dry yeast
• 2 2/3 cups all-purpose flour, divided, plus more for dusting
• 4 large eggs
• 1 ½ teaspoons kosher salt
• 10 tablespoons unsalted butter, softened
Filling
• 2 cups heavy cream
• ½ cup milk
• ½ cup sweetened condensed milk
• 1 (5.1-oz). pckg. instant banana pudding mix
Additional Ingredients
• 48 ounces peanut oil for frying
• Powdered sugar for dusting, optional

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