Bring 70 grams of the milk to room temperature.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, 30 grams of the confectioner's sugar and salt.
Warm (but do not boil) the remaining 100 grams milk, then add the fresh yeast and set aside.
Turn the mixer on low speed and add the room temperature milk, the orange oil and egg. Add the melted butter and the warm milk. Transfer the dough to a floured baking sheet to proof in a warm place for at least 1 hour or up to 2 days.
Preheat the deep fryer to 350 degrees F.
Using a ring mold, cut out the doughnuts and transfer to a floured baking sheet. Let the doughnuts rise again for 10 minutes.
Fry the doughnuts for about 2 minutes, turning once. Allow them to cool slightly, then use a chopstick to make a small hole in one side of the doughnut. Transfer the chocolate hazelnut spread to a pastry bag and pipe some into the doughnuts.
In a food processor, grind the banana chips into a smooth powder, then mix with the granulated sugar.
Toss the doughnuts in the banana sugar and serve with grilled banana ice cream.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Del Campo