I realize this is Thanksgiving week, so I chose to do a theme of doughnuts! Yeah, there really is no connection, I just wanted doughnuts.
This one actually has two stories that combined to make one amazing doughnut. Awhile back I was at some donut shop buying a dozen donuts for something. I couldn’t tell you what, but I rarely buy doughnuts so I was intrigued by these pretty looking ones that looked frilly. So I bought a couple based on sheer curiosity. I was stunned when I bit into the first one. Where had these been all my life?
They were as light as any doughnut I had ever had. Full of huge air pockets but soft and cool on the inside. It was pretty amazing, and I had no idea what they were called. I did a little research and found out they were called ‘crullers’ which is actually a popular French doughnut. So of course I had to make my own version. I found this recipe online to follow for the base, but I wanted to make a glaze or topping that I could associate with.
Have you ever gone camping? I have, so many times. If you have then you probably understand the craving of s’mores. That sandwich combination of graham cracker, chocolate and marshmallow only sounds enticing to me while camping because it just doesn’t work over your kitchen stove. Nope, not the same experience at all.
Well I have been dying to go camping because I haven’t gone in several years. There are two things that I only eat camping – s’mores and fire cooked hot dogs slathered in chili. I decided that hot dogs and chili would be weird on a doughnut so I went with the s’mores concept.
These crullers are really easy, I always thought doughnuts were heavy, greasy and a pain to make. No such luck. One trick I did discover was to keep the oil at 370 degrees to get that nice golden brown color. The crullers slid off the parchment paper really easily once they had cooked for a minute or so, just use tongs and they come right off.
Of course dipping them into chocolate is a dream already, topping them with a marshmallow is decadent. If you don’t have a kitchen torch to toast the marshmallow, you can put together all the crullers on a sheet pan then stick under the broiler for a few seconds. You HAVE to watch it though, those marshmallows will catch fire faster than you can say “s’mores”!
- 1 cup water
- 6 tablespoons unsalted butter
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 3 full sized (both halves) graham crackers, ground fine
- 1/2 cup all-purpose flour, sifted
- 3 large eggs
- 2 egg whites, slightly beaten
- Canola oil for frying
- 6 ounces dark chocolate chips
- 12 large marshmallows
- Bring the water, butter, sugar, and salt to a brisk boil in a heavy-bottomed saucepan. Stir in the flour all at once and continue stirring until the flour is completely incorporated. Keep stirring over medium-high heat. The more moisture you can remove, the more eggs you can mix in later which will result in a lighter pastry. When you see a thin film start to coat the bottom of the pan, the batter is ready. Transfer the dough to the bowl of a stand mixer. Use the paddle attachment to stir the dough for a minute to help it cool. Turn the mixer to medium speed and add one egg. Don’t add the next egg until the previous has been completely incorporated into the dough. Then add the egg whites a little bit at a time until the dough becomes smooth and glossy and holds a little shape (not much). Transfer the dough to a large pastry bag fitted with a 1/2-inch star tip.
- Fry the crullers in 2-inches (or more) of canola oil in a heavy-bottomed saucepan. The oil should register 370°F. While the oil is heating, cut a dozen 3-x3-inch squares of parchment. Lightly grease the squares on one side with non-stick cooking spray and pipe a ring of dough onto each of the squares. When the oil has reached temperature, one at a time carefully place a cruller, paper-side up, into the hot oil. After a minute or so, I would use tongs to gently peel the parchment off the cruller. When the cruller turns golden (about 2 minutes), flip it over and let it fry for another couple of minutes before removing it to drain on a cooling rack or paper towels.
- After frying all the crullers, melt the chocolate chips in a microwave safe bowl until melted and smooth. Dip the top half of the cruller into the chocolate, then letting rest back on the cooling rack. Place 1 marshmallow in the middle of each cruller, then torch briefly with a kitchen torch.