Tuesday, March 5, 2013

Chocolate Chocolate Chip Donuts with a Marshmallow Glaze

So the glaze isn't as photogenic as I would have hoped. But it tastes like the most delicious marshmallowey-rice-crispy-treat-glue, so I got over it.

You may have guessed, by looking at these here donuts, that I bought a donut pan! So many other bloggers were raving about cakey baked donuts and how easy it is and blah blah and I was jealous. So I placed my order and 5 quick days later I was testing it out.

Except that my first try (see above) at a vanilla cake donut did not turn out as expected. Before I try out any recipe I peruse through the food blogosphere to see if others have tried it, how it turned out, etc. Anyway, this recipe seemed to be the go-to recipe for vanilla donuts. So maybe I messed something up? I don't know. The recipe called for only 2 tbsp of butter for about 12 donuts and that seemed wrong but I didn't question it. And guess what? They were super dry. Like needed to be dunked into milk for at least 15 seconds in order to be able to swallow.

But they were pretty, and fun to make glazes for. The chocolate one is a standard ganache with some added cocoa powder, and the other one is a maple cinnamon glaze (aka confectioner sugar mixed with maple syrup, some milk and cinnamon). But back to the chocolate donuts. They're deeply chocolatey with pockets of melted chocolate chips, and they stay good for at least two days. Not that they'll last that long..

Chocolate Chocolate Chip Donuts with a Marshmallow Glaze
adapted from Mama's Gotta Bake
(makes around 15 donuts)
1 3/4 c. all-purpose flour
2/3 c. unsweetened cocoa powder
1 1/4 c. brown sugar
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 c. semi-sweet chocolate chips
2 large eggs, at room temperature
3/4 c. milk
2 tsp. vanilla extract
2 tsp. vinegar, white or apple cider
1 stick (8 tbsp.) butter, melted
1 c. mini marshmallows
2 tbsp. butter

Preheat oven to 350 degrees F. Grease the donut pan, set aside.

In a medium sized bowl, combine the dry ingredients and the chocolate chips. Set aside.

In a large bowl, whisk together the eggs, milk, vanilla, and vinegar. Slowly add the dry ingredients, along with the melted butter, to the wet. Mix to combine, but don't over-mix.

You can either spoon the batter into the pan, or put it into a ziplock bag, cut off the tip and pipe it in (this was easier for me, though since the batter is thick it's not much of a problem either way.) Fill each donut well around 3/4 of the way full.

Bake the donuts for around 13-15 minutes, or until a toothpick inserted into the center comes out clean. Flip pan over and allow donuts to cool on a wire rack.

To make the marshmallow glaze, put marshmallows and butter in a small saucepan over low heat. Cook until marshmallows have melted and are a thick, liquid consistency. Spoon/drizzle over donuts. The glaze will become slightly tacky when cool, so plan on eating right away or wait to glaze the donuts until just before serving.

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