Ingredients
460g (3.75 cups) bread flour
50g (0.5 cup) cocoa powder
75g (0.33 cup) white sugar
1.5 tsp, salt
200ml (0.75 cups + 2 tbsp.) whole milk, warmed to 110 F
1 packet (2.25 tsp.) active dry yeast
2 tbsp. white sugar, for blooming yeast
0.25 cup sour cream
2 large eggs
1 tsp. vanilla extract
6 tbsp. unsalted butter, softened
Marshmallow Cream Filling
150g (0.75 cup) white sugar
120ml (0.5 cup) water
A pinch of salt
2 egg whites
0.25 tsp. cream of tartar
2 tsp. vanilla extract
For Serving
Sprinkles (optional
Preparation
For the dough: In a small bowl, combine warm milk, yeast, and 2 tbsp. sugar. Allow to bloom for about 10-15 minutes or until frothy and bubbling. In a separate bowl, whisk together bread flour, cocoa powder, 75g (1/3 cup) sugar, and salt.
In the bowl of a stand mixer, combine sour cream, eggs, vanilla, and bloomed yeast mixture. Slowly add in dry ingredients until a dough forms. While the mixer is running, add in one tablespoon of softened butter at a time until the dough is smooth and elastic. The butter should be fully incorporated and you shouldn’t be able to see any on the side of the bowl.
Shape dough into a ball and place in a clean, lightly oiled bowl. Cover with plastic wrap and a towel and allow to rise in a warm place for about 1-1.5 hours. The dough should be doubled in size.
Once dough has proofed, place on a lightly floured surface and roll to about a half inch thick. Cut into as many rounds as possible with a 3-inch pastry cutter — save the scraps, they make delicious beignets!
Place rounds (and scraps!) on a parchment-lined sheet tray, cover with plastic wrap, and proof in a warm place for about 1 hour.
For the marshmallow cream: In a small saucepan, combine the sugar and water and place over medium heat. Do not stir the sugar and water — it will dissolve on its own. Bring mixture to a boil and cook for 10-12 minutes or until 240 F (soft ball stage).
In the clean bowl of your stand mixer, whip egg whites and cream of tartar until they form soft peaks. With the mixer running, slowly drizzle in hot syrup until fully incorporated. It’s very important the syrup is hot at this stage!
Whip mixture on medium speed for about 8-10 minutes until glossy and fluffy.
For the donuts: Bring neutral oil to 350 F in a large pot. Fry donuts for about 2 minutes per side, making sure not to crowd the pan.
Drain on a cooling rack lined sheet tray, until all the donuts are done. Roll in white sugar while still warm until thoroughly coated.
Fill a piping bag or freezer bag with marshmallow cream and fill each donut from the side. Pipe a swirl on top and cover with festive sprinkles (optional).
Serve warm with a cup of your favorite hot cocoa for dipping. Enjoy!
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