What’s better than a dozen doughnuts? How about a dozen doughnuts with 4 extra ones for the baker! Inspired by the boulders and snow-capped peaks of the Rockies, these exceptionally soft and delicious cake-style treats will be a hit from coast-to-coast.
For the doughnuts:
- 1½ cups (188 g) all-purpose flour 1½ cups (188 g) all-purpose flour
- ½ cup (50 g) cocoa powder ½ cup (50 g) cocoa powder
- ⅓ cup (37 g) cake flour ⅓ cup (37 g) cake flour
- 1½ tsp (7 g) baking powder 1½ tsp (7 g) baking powder
- 1 tsp (1 g) instant espresso powder 1 tsp (1 g) instant espresso powder
- ½ tsp (2 g) baking soda ½ tsp (2 g) baking soda
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- ¾ cup (163 g) Redpath® Dark Brown Sugar, packed ¾ cup (163 g) Redpath® Dark Brown Sugar, packed
- ⅓ cup (75 g) butter, melted ⅓ cup (75 g) butter, melted
- 2 egg yolks 2 egg yolks
- 1 egg 1 egg
- 2 tbsp (30 ml) pure maple syrup 2 tbsp (30 ml) pure maple syrup
- 2 tsp (10 ml) pure vanilla extract 2 tsp (10 ml) pure vanilla extract
- ½ tsp (2 ml) pure almond extract (optional) ½ tsp (2 ml) pure almond extract (optional)
- ¾ cup (188 ml) buttermilk ¾ cup (188 ml) buttermilk
For the topping:
- 1 cup (170 g) dark or semisweet chocolate (chips, or finely chopped) 1 cup (170 g) dark or semisweet chocolate (chips, or finely chopped)
- ¾ cup (188 ml) heavy cream ¾ cup (188 ml) heavy cream
- Mini marshmallows (cut into quarters or halves) Mini marshmallows (cut into quarters or halves)
- Salted peanuts, roughly chopped Salted peanuts, roughly chopped
For the doughnuts:
Preheat oven to 375°F (191°C). Lightly grease three 6-piece doughnut pans with softened butter.
In a large bowl whisk together the all-purpose flour, cocoa powder, cake flour, baking powder, instant espresso powder, baking soda, and salt until thoroughly combined. Set aside.
In the bowl of a stand mixer with the paddle attachment, cream together the Redpath® Dark Brown Sugar and the melted butter until pale in colour; about 2 minutes.
Add in the egg yolks, egg, pure maple syrup, pure vanilla extract, and pure almond extract (if using).
Start on low speed until just combined, increase the speed to medium and cream until mixture is smooth and glossy.
Add in ⅓ of the dry ingredients and mix on low until just combined. Add in ½ of the buttermilk and mix on low until just blended. Repeat process with remaining dry and wet ingredients, ending with the dry; do not overmix.
Transfer batter into a large piping bag fitted with a large plain/round tip. Pipe batter into prepared doughnut pan (about ⅔ full).
Place pan into the preheated oven and bake for 8 to 10 minutes or until a skewer inserted into a doughnut comes out clean or when lightly pressed, it springs back.
Allow doughnuts to cool slightly in the pan for 5 minutes, remove doughnuts and allow to cool completely on a wire cooling rack.
For the topping:
Place the chopped chocolate or chips into a heat-proof bowl.
In a small pot, heat heavy cream until it just begins to simmer. Carefully pour the hot cream over the chocolate. Let sit for about 1 minute to allow the heat of the heavy cream to melt and soften the chocolate. Slowly stir chocolate and cream together until homogenous.
Let cool for about 10 minutes to allow ganache to thicken slightly.
Dip the bottom side of the completely cooled doughnuts into the ganache.
Place doughnuts back onto the wire cooling rack over a baking sheet and before ganache hardens, sprinkle doughnuts with marshmallows and peanuts.
Let doughnuts set before serving.
*If buttermilk is unavailable, a good substitute is to stir 1 tablespoon (15 millilitres) of white vinegar or lemon juice into 1 cup (250 millilitres) of milk. Allow to sit and thicken; 5 to 10 minutes. Proceed with the recipe as usual, using the necessary amount of buttermilk required.
*If you can find micro marshmallows or even dehydrated mini marshmallows these would also be a great addition to or substitute for the cut mini marshmallows.
*To prevent the cut sides of the mini marshmallows from sticking to each other, toss quartered or halved marshmallows in Redpath® Icing Sugar. Before decorating, shake the marshmallows in a sifter or fine-mesh sieve to remove the excess sugar.
*Use toasted almonds, hazelnuts, walnuts, pecans, or a mixture of nuts instead of salted peanuts. If nuts are not salted, try sprinkling doughnuts with flaky sea salt.