Happy Wednesday! Hope you are having a wonderful week so far!
We're still enjoying rather curious weather here in Arizona. Up North, where my family lives, and even further North in Flagstaff have been graced with beautiful snow. Here, one day it's a Sunny day, the next day rainy, and then we get a combo of both, but rather windy. 
Two weekends ago, my daughter Katelyn had a school project about the Revolutionary War, where she had to camp out, and write about her experience. So we pitched our tent out in the back yard, and then we made a makeshift, MacGyver style grill out of a Dollar Store roasting pan, and a cooling rack, and roasted hot dogs, and it wouldn't be a proper camp out without S'mores.
Then last Saturday my husband asked me to make doughnuts! I've never made doughnuts from Scratch, and I am a little intimidated to fry anything.
Then it came to me, I remembered my review of Adam Sobel's Street Vegan, and that there was a whole delicious chapter dedicated to doughnuts, and how I was wanting to give making doughnuts a go, so I perused the chapter, and found Stuffed S'mores Doughnuts.
As I mentioned before, we are not Vegans, and I didn't have the ingredients listed that he used in his recipe, so I switched out what I did have on hand, like milk and real chocolate chips.
I have to say, reading his instructions from start to finish, making the doughnuts is seriously easy, and the kids had fun cutting out and stuffing the doughnuts! It made for a fun weekend treat!
Stuffed S'mores Doughnuts (adapted from Adam Sobel's Street Vegan)
(makes 12 doughnuts)
For the Chocolate Ganache:
1/2 cup of milk
1 1/2 Tbls. agave nectar
(or you can use another natural sweetener)
1 cup mini semi-sweet chocolate chips
For the doughnuts:
1 cup milk
1/4 cup canola oil
{plus more for frying doughnuts}
2 1/2 tsp. active dry yeast or 1 packet of yeast
2 1/2 cups all purpose flour
1/4 cup agave nectar
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
Mini Marshmallows
and
1 cup smashed Graham crackers
for stuffing
For the Chocolate Glaze:
1/3 cup sifted Dutch-process cocoa powder
3 cups powdered sugar
1/3 cup milk
1. Make the Ganache: In a small saucepan over medium heat, bring the milk and agave nectar almost to a boil. Place the chocolate chips in a heat proof bowl. Just as the milk starts to bubble, pour it on top of the chocolate chips, and whisk together until the chocolate chips have melted and the mixture is smooth. Chill the ganache. He suggests 3 hours, I placed it in the freezer for 20 minutes. You can store it in an airtight container in the refrigerator for up to 10 days.
2. Make the dough: In a medium saucepan, over low heat, warm the milk, agave nectar and oil to 95F. Pour the warmed milk in a large bowl. Sprinkle the yeast over the milk, and let set for 5 minutes for the yeast to grow. When the yeast has foamed up, add the flour and knead together on a floured work surface for a minute or two, until the dough is smooth. If it is still a little sticky add a tablespoon of flour. Place the dough in a medium bowl and allow the dough to rise, covered for an hour, until the dough has doubled in size.
3. Make the doughnuts: Lightly dust a baking sheet and a work surface with flour. On the floured work surface roll the dough out into 1/2 in thickness. I still don't have a 3-in biscuit cutter, I used one of our drinking glasses, and transfer the circles of dough onto the floured baking sheet. Reroll any scraps of dough to cut out more doughnuts. Set the doughnuts in a cold oven to proof them, by placing a small saucepan of steaming water with them for 25 minutes. Keep the oven door shut....No peeking!
4. Make the chocolate glaze: In a small bowl, whisk together, the cocoa powder, powdered sugar, and milk. The cocoa powder, may not want to blend right away, you could warm the milk slightly to take the chill off, seems the blending go more smoothly.
{I was intringued at the center}
5. Fry the doughnuts: I used my cast iron skillet....Filled it with 2 inches of canola oil and heated it on medium-low heat {360F}. I fried two at a time, until they were golden brown on each side about a minute or two. Transfer the doughnuts to a cooling rack.
6. Fill the doughnuts: Once all the donuts are fried, and the kids loved this part, they pinched out the middle of the doughnuts to make a well in the center of each donut. Glaze the top of each dout with chocolate glaze. Then stuff them with a Tbls or two of the chocolate ganache, followed by mini marshmallows, sprinkle with crushed graham crackers, and mini chocolate chips. My husband wasn't home to use his butane torch to toast the marshmallows, {you can skip toasting the marshmallows, if you don't have one}!
Enjoy! Here I saved you a couple to try!
Until next time!
Have a fantastic rest of your week!
