S’mores Donuts

DONUT METHOD

STEP 1

Place the water, YRD Donut Mix and then yeast into a mixer fitted with a dough hook.

STEP 2

Blend on low speed for 1 minute. Scrape down.

STEP 3

Mix on high speed for 10-12 minutes or until dough reaches peak development.

STEP 4

Aim for finished dough temperature of 27-30°C.

STEP 5

Rest for 5 minutes before processing/sheeting.

STEP 6

Sheet out the dough to approximately 10mm thickness. Ensure to shake down the dough to reduce tension in the dough, relax the dough, as this will reduce shrinkage.

STEP 7

Cut donuts as required and place into proofer. Please note: the dough is soft and fairly sticky to touch.

STEP 8

We used a 9cm cutter and proofed for 23 minutes.

SHINY DARK CHOCOLATE GLAZE METHOD

STEP 1

Combine the water and the cream and bring to the boil.

STEP 2

Blend in cocoa powder and sugar then continue to heat, while stirring, until temperature reaches 106°C.

STEP 3

Remove from heat and pour over the chopped dark chocolate and mix until smooth.

STEP 4

Reserve mixture in fridge until required.

STEP 5

Warm desired quantity of chocolate glaze to body temperature of 37°C.

STEP 6

Dip the donut into the glaze by submerging 1/3 of the donut, then place on a tray with glazed side up.

STEP 7

Decorate top of glazed donut with pieces of toasted marshmallows and crushed biscuit pieces.

TOASTED MARSHMELLOWS

STEP 1

We used store bought marshmallow puffs and lightly toasted them using a butane gas flame torch.

STEP 2

Alternatively place cut pieces of marshmallow onto a baking tray and place under a grill or in a hot oven to toast.

BISCUIT CRUMBS

STEP 1

Traditionally the American S’mores campfire sweet uses Graham crackers. We substituted this with a baked shortbread or crushed shortbread biscuits, you can use other biscuit crumbs of your choice for a different crunch.