Rocky Road Doughnuts- chocolate yeast doughnuts w/marshmallow cream filling, chocolate glaze, and roasted peanut topping.
With national doughnut day right around the corner I wanted to come up with something super fun! An awesome doughnut that would be worthy of using to celebrate National Doughnut Day. I realized Rocky Road day was June 2 and thought to myself, well, why not a Rocky Road Doughnut. This is where I came up with the concept of the new Recipe. I don’t like cake doughnuts, yeasted doughnuts are real doughnuts to me. So I developed a chocolate yeasted doughnut recipe as the base component, then a marshmallow cream filling, milk chocolate glaze, and chopped roasted peanut topping! These are a great combination. The chocolate doughnut isn’t too sweet, the Marshmallow cream is smooth and wonderful. Meanwhile the salty, roasty peanuts embedded in the chocolate glaze compliment all the flavors here and tie them together. Bring these into the office! your co-workers will be dying for more.
Rocky Road Doughnuts
- 1 cup whole milk
- 11 oz bread flour
- 11 oz All-Purpouse flour
- 2 oz dutch processed cocoa powder
- 1/2 tsp nutmeg
- 1/3 cup warm water, 90 degrees F
- 2 Tbsp and 3/4 tsp Active Dry yeast
- 2 eggs
- 1 egg yolk
- 1 cup sugar
- 1 1/2 tsp salt
- 1 1/2 tsp vanilla
- 1/3 cup unsalted butter, room temperature
- Chocolate Glaze (recipe Follows)
- Marshmallow Cream (recipe Follows)
- 1 1/2 cups roughly chopped roasted peanuts
- Whisk together both flours, cocoa, and nutmeg in a large bowl . Place the warm water in another mixer bowl and sprinkle the yeast over it. Stir to combine and let sit (proof) for 5 minutes.
- Add the milk, the eggs and yolk, sugar, salt, vanilla, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until the flour is incorporated and then turn increase the speed to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Add butter a Tbsp at a time until incorporated into dough.
- Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately about 5 minutes. Transfer to a well-oiled sheet pan (cookie sheet) and press out to edge of sheet pan (wet your hand to avoid sticking. cover with oiled plastic wrap, Let rise in refrigerator overnight.
- Using a 2 1/2 inch round pastry cutter, or cookie cutter cut out doughnut shaped from dough. Place on a well-floured surface and let rise for 40 min at room temperature.
- Preheat the oil in a deep fryer or Dutch oven to 360 degrees F. Place a cooling rack on a baking sheet lined with paper towels.
- Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side, using a slotted spoon to flip (be sure it is heat resistant, otherwise you’ll end up with a hunk of melted plastic).
- Transfer fried doughnuts to prepared cooling rack.
- Allow to cool for 15 to 20 minutes prior to glazing and filling.
- Poke hole in the side each doughnut with the tip of marshmallow piping bag and Fill with prepared Marshmallow cream. Watch the top of the doughnut while filling, to make sure you don’t overfill and pop open the top or bottom.
- Dip the top of each filled doughnut in the prepared glaze, and immediately press glazed top into chopped peanuts. Set on a cooling rack to set.
- Serve immediately or place in an airtight container for up to 1 day.
Marshmallow Cream Recipe
makes 2 1/2 cupsIngredients:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/3 cup water
- pinch of salt
- 2 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- Stir together the sugar, corn syrup, water, and salt in a medium, heavy bottomed, saucepan over high heat.
- Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer. Read next step to prepare meringue while you wait.
- While the sugar is boiling: Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Begin whipping the egg whites to soft peaks on medium speed. (you want the egg whites whipped and ready, so when the suer syrup comes to 250 degrees F you can immediately drizzle it in. If they’re whipping up faster than your syrup is coming to temperature, just stop the mixer at soft peaks until the syrup is to temp.)
- When the syrup reaches 240°F, reduce the mixer speed to low and slowly pour about 3 tablespoons of syrup into the egg whites to warm them Slowly pour in the rest of the syrup, between the bowl and the whip. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 6 minutes.
- Add in the vanilla and whip 1 minute more.
- Fill a piping bag , fitted with a large round tip, with the prepared cream. Fill doughnuts when they are cooled, otherwise your marshmallow cream will melt out.
Chocolate Glaze Recipe
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 1 1/2 tablespoon corn syrup
- 2 teaspoons vanilla extract
- 5 ounces milk chocolate, chopped
- 2 cups confectioners’ sugar, sifted
- Combine butter, milk, corn syrup, and vanilla in a microwave safe bowl and heat for 1 min, or until butter is melted.
- Add the chopped milk chocolate, and whisk until melted. If having trouble completely melting chocolate you can microwave in 5 sec intervals to aid the melting.
- Add the sifted powdered sugar, and whisk until smooth.
- Glaze doughnuts immediately. If the glaze sets up or becomes too thick, you can microwave for 5-10 seconds to soften/thin it so you can finish glazing your glorious doughnuts.
Linked to: Much Ado About Monday4