Dough
2 1/2 cups of wheat flour
1 1/2 cups of milk
3 tablespoons of Soya Creamy Margarine
1/3 cup of cream
6 tablespoons of sugar
Filling
2 bananas
Candela to taste
Assembly
2 1/2 cups water
2 1/2 cups wheat flour
3 teaspoons cornstarch
2 cups breadcrumbs
3 cups Soya Soya Oil
Sugar and cinnamon to taste
Dough: In a saucepan, bring the milk, margarine, cream and sugar to the boil. Mix well and add the flour all at once. Over a medium heat, stirring constantly, mix the dough until it becomes smooth and starts to come away from the bottom of the pan. Remove from the heat, spread the dough out on a smooth, cold surface, greased with Soya Soya Oil, cover with plastic wrap and leave until it cools. Knead the dough with your hands for about 10 minutes. Divide the dough into 22 portions of approximately 30 g.
Filling: cut the bananas into 22 slices, sprinkle cinnamon over them and place each one inside a portion of dough. Divide the dough into rounds and set aside.
Assembly: Separately, in a bowl, take the water and wheat flour and mix well until completely dissolved. Dip the dumplings in the breading liquid and then in the breadcrumbs. Set aside 3 tablespoons of Soya Soya Oil. In a medium-sized, deep pan, heat the remaining oil until hot (190 °C). Separately, dissolve the cornstarch in the reserved oil and add it to the heated oil. Gradually add the dumplings so that the oil covers them completely and, over medium-high heat, fry them on all sides until evenly browned. Remove the dumplings with a slotted spoon and place on a paper towel to drain off the excess oil. Serve the fritters with sugar and cinnamon sprinkled on top.
