Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup marshmallow fluff
- Vegetable oil, for frying
- Powdered sugar, for dusting
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Candy thermometer
- Piping bag with a small round tip
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Mix until well combined.
2. In a separate bowl, whisk together the warm milk, melted butter, eggs, and vanilla extract.
3. With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until a smooth dough forms.
4. Increase the mixer speed to medium and knead the dough for 5-7 minutes, or until it becomes smooth and elastic.
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size.
6. Once the dough has risen, punch it down and divide it into 12 equal pieces.
7. Roll each piece of dough into a ball and place it on a lightly floured surface. Cover with a clean kitchen towel and let them rest for 10 minutes.
8. Using a rolling pin, roll each ball of dough into a 3-inch circle. Place 1 teaspoon of marshmallow fluff in the center of each circle.
9. Fold the dough over the marshmallow fluff and pinch the edges to seal. Roll the dough into a ball and place it on a baking sheet lined with parchment paper. Repeat with the remaining dough balls.
10. Heat the vegetable oil in a large pot or Dutch oven over medium heat until it reaches 350°F on a candy thermometer.
11. Carefully drop the dough balls into the hot oil, 2-3 at a time, and fry for 2-3 minutes on each side, or until golden brown.
12. Remove the donuts from the oil with a slotted spoon and place them on a wire rack to cool.
13. Once the donuts have cooled, fill a piping bag with the remaining marshmallow fluff and pipe a small amount into the center of each donut.
14. Dust the donuts with powdered sugar and serve immediately.
Time:
Preparation time: 1 hour and 30 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 12 donuts
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 4g
Cholesterol: 50mg
Sodium: 125mg
Total carbohydrates: 35g
Dietary fiber: 1g
Total sugars: 12g
Protein: 5g
Substitutions for ingredients:
- Marshmallow fluff can be substituted with any other type of filling, such as jelly, chocolate, or peanut butter.
- All-purpose flour can be substituted with bread flour or cake flour.
- Granulated sugar can be substituted with brown sugar or honey.
- Warm milk can be substituted with warm water or almond milk.
- Unsalted butter can be substituted with margarine or coconut oil.
Variations:
- Add a teaspoon of cinnamon or pumpkin pie spice to the dough for a seasonal twist.
- Dip the donuts in melted chocolate or caramel for an extra indulgent treat.
- Top the donuts with crushed graham crackers or mini marshmallows for a s'mores-inspired version.
Tips and Tricks:
- Make sure the oil is at the correct temperature before frying the donuts to ensure they cook evenly and don't become greasy.
- Use a slotted spoon to carefully remove the donuts from the oil to prevent them from breaking apart.
- Don't overfill the donuts with marshmallow fluff, or they may burst open during frying.
Storage Instructions:
Store the leftover donuts in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
To reheat the donuts, place them in a 350°F oven for 5-7 minutes, or until they are warmed through.
Presentation Ideas:
Serve the donuts on a platter dusted with powdered sugar and garnished with fresh berries or mint leaves.
Garnishes:
Fresh berries, mint leaves, crushed graham crackers, mini marshmallows
Pairings:
Coffee, hot chocolate, milk
Suggested Side Dishes:
Fresh fruit, yogurt parfait, scrambled eggs
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour until it becomes smooth and elastic.
- If the dough doesn't rise, it may be because the yeast is expired or the dough wasn't left in a warm enough place.
- If the donuts are too greasy, the oil may be too hot or the donuts may have been left in the oil for too long.
Food Safety Advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the donuts are cooked through before serving to prevent foodborne illness.
Food History:
Donuts have been a popular treat in the United States since the early 19th century, with the first donut shop opening in New York City in 1910. The addition of fillings, such as jelly and cream, became popular in the mid-20th century.
Flavor Profiles:
Sweet, fluffy, marshmallowy
Serving Suggestions:
Serve the donuts as a dessert or a special breakfast treat.
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Taste: Sweet, Creamy, Fluffy, Sugary, Marshmallowy