S’moracha Doughnuts

Directions for the doughnuts:

1. Place the dough in a greased medium-sized bowl. Cover with plastic wrap and place in a warm area. Allow the dough to rise until doubled in bulk, about 1½ to 2 hours. After the dough has risen, gently deflate it and rewrap.

1. At this point you may chill the dough overnight or allow to double once more for immediate use. If you chill overnight, you must allow the dough to come to room temperature before working with it the following day.

1. Once the dough has gone through 2 rises, turn it out onto a well-floured table. Lightly dust the top of the dough with more flour and roll out to ½ inch thickness. Using a floured cutter cut the dough into desired shapes.

1. Fill a large, heavy-bottomed pot with canola oil to a depth of 4-5 inches. Heat to 350°. Once the oil is at the proper temperature, gently drop doughnuts into the oil. Using a spoon, carefully baste the tops of the doughnuts with hot oil. Once the tops puff, flip the doughnuts. Repeat the basting process. Allow to fry until you see that the bottoms of the doughnuts have turned golden brown. Flip the doughnuts once more and allow the other side to fry to golden brown.

1. Carefully remove doughnuts from oil and place on paper towels to drain off excess oil.

Directions for the Sriracha Marshmallows:

1. Squeeze water out of gelatin sheets and place in the bowl of a stand mixer with ¼ cup of water. Put the bowl on the mixer with the whip attachment. Place remaining ¼ cup water, sugar, and corn syrup in a saucepan and cook until it reaches 240° on a candy thermometer. Once the mixture is at 240°, turn the mixer on low and slowly pour the hot syrup in a steady stream.

1. When all of the syrup has been added, turn the mixer to high and allow to whip until the mixture is fluffy and cool. Meanwhile, spray a small cake pan with non-stick spray and line with parchment paper. Sift together the cornstarch and powdered sugar.

1. Spray the parchment paper and dust some of the sifted powdered sugar mixture to coat. When the marshmallow mixture has cooled, turn the mixer to low and add the sriracha. Whip to combine. Stop the mixer, scrape the sides, and whip a little more to make sure the mixture is completely emulsified.

1. Using a rubber spatula sprayed with nonstick spray, transfer the cooled marshmallows to the prepared cake pan and smooth out to an even layer. Dot the top of the marshmallows with pea-sized amounts of sriracha.

1. These will add extra bursts of heat, so do as many as desired. Use a toothpick or tip of a small knife to decoratively swirl the dots into the marshmallows. Place the marshmallows in a cool spot to set.

1. Using a small cookie cutter, punch the marshmallows into small rounds. Store in an airtight container until ready to use.

Directions for the Graham Cracker Sugar:

1. Combine the ingredients in a small bowl. Set aside.

Directions for the Milk Chocolate Filling:

1. Using a handheld mixer or stand mixer with whip attachment, whip the butter until smooth. Add the powdered sugar and whip.

1. Add the cocoa powder and whip. Scrape the bowl and whip lightly to combine.

1. Add the melted chocolate and whip on low until mixed in. Place in a piping bag with a medium round tip.

Directions to assemble:

1. Roll fried doughnut in the graham cracker sugar.

1. Pierce the doughnut with the tip of the piping bag and using gentle pressure, fill the doughnut with the milk chocolate filling until the doughnut swells slightly.

1. Pull the tip out of the doughnut and pipe a small mound of the chocolate filling to cover the hole.

1. Place 3 sriracha marshmallows on top of the chocolate. Toast the marshmallows to desired doneness.

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Notes: If you make the dough and cut it all in one day, you may keep the cut doughnuts in the refrigerator overnight. Allow to proof at room temperature until they are slightly puffed before using.

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