It was half-way through the day on Friday that I discovered it was National Donut Day. That's a real thing. I'm all about those day of food celebrations, and so of course, I had to celebrate my whipping up a batch of donuts. Not just any donut... S'more donuts.
I've made donuts several times before, but generally I stick with the simple little ball shape. I don't have a donut cutter and I don't have a donut pan to bake donuts (and knock off some of those calories...), but in order to celebrate the holiday I figured I had to go all out and go traditional donut shape. This was a piece of cake, even sans fancy tools. Leave it to a mason jar and a good old frosting piping nozzle.
Recipes with yeast always put me a little on edge. Sometimes they flop. This dough was so perfect and so airy and so clearly meant to be formed into perfect little circular hole-y pieces of fried goodness. It was so light and velvety. You'll know what I mean if you make these donuts. And rest assured, you do not need those fancy tools. My mason jar/piping nozzle method worked great for me. If you don't have a donut cutter, biscuit cutter, or the likes, get crafty with it!
The fry station fabulousness. These puppies fried up within minutes. (PS: shout-out to my ever faithful Le Creuset stockpot. She's a real trooper.)
The topping prep station. Yes, some marshmallow noshing may have occurred pre-donut assembly. And no, I'm not ashamed.
Once the perfect little circles of fried goodness were all set, the fun began. I quickly submerged each donut into my chocolate ganache and sprinkled on the toppings. While the main star here is certainly the s'more donut, I also succumbed to the tantalizing sprinkles in my cupboard just aching to be paired with donuts.
Come on. Sprinkles and donuts are just meant to be. They're too cute!
(Adapted from Ang Sarap)
Yields about 1 dozen
- 2 1/2 cups flour
- 1/4 cup sugar
- 1/4 cup Nutella
- 1/2 tsp. salt
- 3 tsp. yeast
- 2 tbsp. warm water
- 3/4 cups milk
- 1 egg
- 1/4 cup of butter (room temperature)
- oil for frying (enough to cover about 2" deep in your pot)
- chocolate glaze (recipe from Joy the Baker)
- graham crackers
- marshmallows (I used jumbo sized and tore them into smaller pieces, but it would be far easier to begin with small marshmallows)
1. Combine yeast, warm water, and a teaspoon of sugar. Let sit for about five minutes.
2. Meanwhile, combine milk, sugar, nutella, salt, butter, eggs, and about half of the flour. Add the yeast mixture once it has become frothy. Combine ingredients until blended.
3. Cover the bowl and let rise for about an hour. The dough should be very sticky at this point. Don't be alarmed.
4. Prepare a well-floured area. Place the dough onto the space, being sure that the surface is covered in flour. Using your floured hands, gently press the dough out to be about 1/2" inch. Be prepared to add more flour as you go. The end result of the dough should not be incredibly sticky. Using a donut cutter (or whatever crafty tools you may fancy), create your donut shapes. Place each donut onto a cookie sheet.
5. Let the donuts sit on the cookie sheet for 20-30 minutes to continue rising. As the dough rises, begin heating your oil in a pot. The oil should be enough so that it is about 2" deep.
6. Drop donuts into the pot, never putting more than three in at once. Each side should fry for about 45 seconds. The dough will fry quickly. The color should be golden brown. Remove cooked donuts and place on a cooling rack to let drain.
7. While donuts are still warm, dip each donut into the chocolate glaze. Let the chocolate sit slightly, but not for too long. Sprinkle with crushed graham crackers and marshmallows.
Nighttime donut deliveries! The best kind of delivery!
Although this post didn't make it in time for National Donut Day, do mark your calendars for next June 6th!