Time needed: 1 hour and 30 minutes.

Makes: 4 – 6 servings

Powdered sugar, for topping

200ml warm milk
1 piece large egg
40g sugar
10g teaspoons instant dry yeast
350g bread flour
40g butter
1 teaspoon salt

Minatamis na saging:
2 cups water
1¼ cups sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 bundle pandan leaves
6 pieces large saba bananas, ripe but firm and sliced into 3-4 chunks

Con hielo cream:
1 piece cream cheese block, 225 – 250g
1 cup evaporated milk
¼ cup minatamis na saging syrup
1 cup cold cream
¼ cup powdered sugar


  1. Make minatamis na saging

    In a pot over medium heat, combine the water, sugar, and salt then stir until everything is fully dissolved. Bring to a boil and boil for 20 minutes, or until the color turns a light amber and the consistency becomes like a light syrup. Add the bananas, vanilla extract, and pandan leaves. Cook for about 10 minutes, or until the bananas have become tender and turned a deeper amber color. Cool and keep refrigerated.

  2. Prepare yeast

    In a bowl, mix together the yeast, 1 tablespoon of sugar, and warm milk until fully dissolved. Leave to bloom for about 5 – 10 minutes.

  3.  Prepare dough 

    In a bowl, whisk together the bread flour, remaining sugar, and salt until everything is evenly dispersed. Pour in the bloomed yeast and egg. Stir everything together until a shaggy dough forms. Turn out onto a floured work surface.

  4. Add butter and knead

    Knead the butter into the dough and continue kneading until the dough becomes smooth and comes off any surface cleanly without sticking. Cover and let rest for 1-2 hours.

  5. Punch, roll, and cut

    Punch out the dough and dust with flour. Roll out to an even cm thickness and cut out 12 circles with a cookie cutter. Place each doughnut on a tray lined with baking paper and cover. Rest for another 30 minutes.

  6. Fry

    Fry the rested doughnuts in oil over medium heat for about 4-5 minutes on each side, until puffed up and golden. Drain excess oil and cool completely. Slice each doughnut in half.

  7. Make con hielo cream

     In a bowl, beat the cream cheese, evaporated milk, and minatamis na saging syrup together until well combined and creamy.

  8. Whisk cream

    In another bowl, whip the cold cream with powdered sugar until stiff peaks and fold into the cream cheese mixture.

  9. Assemble

    Take a bottom slice of the doughnut and pipe a ring of cream along the edges. In the center, place a generous amount of minatamis na saging then top with the top slice of the doughnut. Press down lightly and dust with powdered sugar.

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