OMG, boñelos aga' right out of the fryer is insanely delicious! How can something so simple be filling, homey, and just plain yummers?
I've been making boñelos aga' the same way my mom taught me -- using my hand, and enough flour for the mound to stay on top of the rest of the batter. I've always loved this recipe. Some folks use a small ice cream scoop. It's a helpful tool especially if you are not used to shaping the batter with your hand.
The last time I made these banana doughnuts I made six batches of the recipe in my book, Remember Guam, because I had lots of frozen bananas I had to clear from my freezer -- and I knew that banana doughnuts kept well in the freezer too. Needless to say I was trying to be efficient -- three bowls with two batches of my boñelos aga' recipe in each bowl -- and added all of the flour instead of adding the flour a little at a time. The doughnuts turned out fine, but I could tell the difference that little bit of extra flour made.
Anyways, I made boñelos aga' a few days ago, and decided to live on the edge a little -- opting to use even less flour -- OMG! Wow! Do you remember way back when sometimes you'd go to a nobena or rosary or somebody's house and their boñelos aga' was flat and oily -- but so good? I like those once in a while as they are too oily and dense to have more than a few. However, using less flour in my recipe yields a delish cross between that flat, oily treat, and a nicely rounded, fluffy banana doughnut.
I didn't actually measure how much less flour I used. I did the batter test in the bowl. The plop of batter didn't stay as rounded on the surface of the rest of the batter in the bowl like it usually does -- but it also did not disappear entirely -- so I went with it.
If you look at the above picture real close -- click on the image to enlarge -- you'll see that some doughnuts are a little wrinkly. There's not enough flour to wet-bananas -- so the protein structure doesn't keep the shape of the banana doughnut very well. The wrinkled bananas were the last to be fried compared to the more rounded bananas that were fried first. By the time the last of the batter was cooked, the flour became too saturated to hold shape.
One last thing, if you thaw your bananas from out of the freezer, you should use them at room temperature -- about 72 degrees Fahrenheit. Reheat the cold bananas in the microwave if necessary. The temperature of your batter will also affect the outcome of your doughnuts. Think about this -- outdoor temperatures on Guam can range from around 75 to 90 degrees Fahrenheit -- affecting a lot of baked goods.
Want to go to Guam? All is not good in your world at the moment? Make some boñelos aga' -- at least for a bit, you'll be transported back to that beautiful island -- and for a little longer, all will be good in life while you work your way through the pan of doughnuts!
The recipe is in the video below. The list of ingredients only show up if viewed on something larger than a phone -- a YouTube bug. It's also in the "Show More" tab below the video. If you have my book, Remember Guam, it's there.
If you have my romance novel, Conquered, the entire written recipe is toward the end of this book as well.
:-)
paulaq
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