Mars Bar Donuts
In case you needed an excuse to eat candy for breakfast...
- 2¼ teaspoon active dry yeast
- ½ cup warm water, 110 degrees
- ¼ cup granulated sugar, divided
- ¼ cup evaporated milk, warmed to 110 degrees
- ½ teaspoon salt
- ¼ cup melted butter
- 1 large egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- 2½ cups all-purpose flour, then more as needed
- 3 - 4 cups vegetable shortening, for frying
- 10 fun sized mars bars
- 250 milliliters salted caramel sauce
- 200 grams dark cooking chocolate
- 100 milliliters thickened whipping cream
- Nougat Cream Filling
- ¼ cup softened butter
- 100 grams white marshmallows
- ½ tablespoon malt extract
- ½ tablespoon vanilla
- 1 tablespoon icing sugar
- 1 tablespoon cocoa powder
- Place marshmallows in a large heat proof bowl and microwave for 1 minute. The marshmallows should be soft and melted. Mix them to help break them apart. Add the butter, cocoa powder, malt extract and vanilla. Mix until well combined. At first the butter will melt and cause the mixture to split, but keep mixing (a whisk or hand mixer will get the job done better) and it will all come together. Just trust me, it freaked me out the first time I made it too! At this stage you can add icing sugar if you want to thicken the mixture up but it is optional and best to leave out if you don't want it to be sweeter. Cover with cling wrap and set aside to cool completely. Place into a zip lock bag or piping bag when ready to use.
- To make choc ganache simply add the chocolate and cream to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until it becomes a smooth mixture. Cover with plastic wrap and set aside to cool.
- In the bowl of an electric stand mixer, whisk together yeast, warm water and ½ teaspoon of the sugar. Cover it with cling wrap and a towel. Let it rest 5 - 10 minutes in a warm spot until it becomes frothy.
- Add in milk, remaining granulated sugar (3 tablespoons + 2½ teaspoon), salt, ¼ cup shortening, egg, egg yolk and vanilla.
- Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 tablespoons more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1½ hours.
- Punch dough down and roll into an even layer onto a floured surface to slightly less than ½-inch thickness. Cut into doughnut shapes using a 3 inch cookie cutter. Cover and let rise until doubled, about 30 - 40 minutes.
- Preheat the oil in a large pot on medium high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides the oil is hot enough. Gently and carefully drop donuts into the oil. Don't add more than three donuts at a time. Cook them on one side until they're a light golden brown then flip them over. Once they're golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain.
- To finish off the donuts simply poke a hole in the top of the donut and fill with nougat filling. Drizzle some choc sauce over the donuts and then drizzle some salted caramel sauce over the top of the choc sauce. Finish off by inserting a fun size mars bar in the center.
In case you needed an excuse to eat candy for breakfast…Full Recipe: taste.md/2oTUBNs
Julkaissut Tastemade Torstaina 8. maaliskuuta 2018