Made with brioche dough, these bite sized doughnuts are made irresistible with the addition of ingredients from our favourite camp-fire treats!
ingredients
Doughnuts
Chocolate Glaze
Graham Crumb
Assembly
directions
Place flour, sugar, yeast, eggs, milk, salt, and butter in a bowl of a stand mixer fitted with a dough hook.
Mix on low for 5 minutes, then turn to medium high and allow to mix for an additional 10 minutes or until smooth and elastic.
Place in an oiled bowl and cover with plastic wrap. Chill in the refrigerator overnight or at least 12 hours.
After resting, roll the dough out evenly with a rolling pin to a half inch thickness.
Cut out as many pieces as you can with a circle cookie cutter, about 1 1/4 inches in diameter.
Place on a floured cookie sheet, cover with a towel and place in a warm location.
Allow to proof 1-2 hours or until doubled in size.
When dough is risen, heat the frying oil in a deep pot or deep fryer to 325°F.
Fry donuts in batches until golden brown, about 2-3 minutes each. Remove to a cooling rack placed over paper towels or parchment lined cookie sheet.
Place dark chocolate pieces in a large bowl.
Place water, sugar, corn syrup, cocoa powder, and heavy cream in a medium pot. Whisk together and cook over medium heat until it simmers.
Immediately pour over the chocolate pieces and whisk until smooth.
Allow to cool.
Mix graham crumbs, sugar, salt, milk powder, cream, and melted butter by hand until smooth.
Spread on a parchment lined cookie sheet and bake at 350ºF until golden brown. Allow to cool.
Once donuts, glaze, and crumb have cooled; coat the donuts in the chocolate glaze, sprinkle with the crumb and garnish with a marshmallow.