What’s better than a dozen doughnuts? How about a dozen doughnuts with 4 extra ones for the baker! Inspired by the boulders and snow-capped peaks of the Rockies, these exceptionally soft and delicious cake-style treats will be a hit from coast-to-coast.
Step 1
Preheat oven to 375°F (191°C). Lightly grease three 6-piece doughnut pans with softened butter.
Step 2
In a large bowl whisk together the all-purpose flour, cocoa powder, cake flour, baking powder, instant espresso powder, baking soda, and salt until thoroughly combined. Set aside.
Step 3
In the bowl of a stand mixer with the paddle attachment, cream together the Redpath® Dark Brown Sugar and the melted butter until pale in colour; about 2 minutes.
Step 4
Add in the egg yolks, egg, pure maple syrup, pure vanilla extract, and pure almond extract (if using).
Step 5
Start on low speed until just combined, increase the speed to medium and cream until mixture is smooth and glossy.
Step 6
Add in ⅓ of the dry ingredients and mix on low until just combined. Add in ½ of the buttermilk and mix on low until just blended. Repeat process with remaining dry and wet ingredients, ending with the dry; do not overmix.
Step 7
Transfer batter into a large piping bag fitted with a large plain/round tip. Pipe batter into prepared doughnut pan (about ⅔ full).
Step 8
Place pan into the preheated oven and bake for 8 to 10 minutes or until a skewer inserted into a doughnut comes out clean or when lightly pressed, it springs back.
Step 9
Allow doughnuts to cool slightly in the pan for 5 minutes, remove doughnuts and allow to cool completely on a wire cooling rack.
Step 1
Place the chopped chocolate or chips into a heat-proof bowl.
Step 2
In a small pot, heat heavy cream until it just begins to simmer. Carefully pour the hot cream over the chocolate. Let sit for about 1 minute to allow the heat of the heavy cream to melt and soften the chocolate. Slowly stir chocolate and cream together until homogenous.
Step 3
Let cool for about 10 minutes to allow ganache to thicken slightly.
Step 4
Dip the bottom side of the completely cooled doughnuts into the ganache.
Step 5
Place doughnuts back onto the wire cooling rack over a baking sheet and before ganache hardens, sprinkle doughnuts with marshmallows and peanuts.
Step 6
Let doughnuts set before serving.
*If buttermilk is unavailable, a good substitute is to stir 1 tablespoon (15 millilitres) of white vinegar or lemon juice into 1 cup (250 millilitres) of milk. Allow to sit and thicken; 5 to 10 minutes. Proceed with the recipe as usual, using the necessary amount of buttermilk required.
*If you can find micro marshmallows or even dehydrated mini marshmallows these would also be a great addition to or substitute for the cut mini marshmallows.
*To prevent the cut sides of the mini marshmallows from sticking to each other, toss quartered or halved marshmallows in Redpath® Icing Sugar. Before decorating, shake the marshmallows in a sifter or fine-mesh sieve to remove the excess sugar.
*Use toasted almonds, hazelnuts, walnuts, pecans, or a mixture of nuts instead of salted peanuts. If nuts are not salted, try sprinkling doughnuts with flaky sea salt.
