Doughnut dough, salted caramel glaze and cinnamon marshmallows by Mariah Swan, Pastry Chef of bld in Los Angeles.
Salted caramel glazed doughnut topped with cinnamon marshmallows, toasted almonds, and a chocolate drizzle. At the upcoming ICDC we will vary the marshmallow flavor for a different take on the Rocky Road.
- 6.75 oz/191 g warm water
- 1 Tbs plus 2 tsp active dry yeast
- 17 oz/482 g all-purpose flour
- 3.5 oz/100 g granulated sugar
- 0.75 oz/21 g nonfat dry milk powder
- 0.25 oz/7 g salt
- 2 large eggs
- 3.5 oz/100 g unsalted butter, softened
- Canola oil, for frying
1. Pour the water into the bottom of an electric mixer bowl. Sprinkle the yeast on top and allow to rest for 5 minutes.
2. Whisk and let stand until bubbly. Meanwhile, combine all the dry ingredients in a small bowl.
3. Once the yeast is bubbly, whisk in the eggs. Pour the dry ingredients on top of the egg mixture and place bowl on the electric mixer fitted with a dough hook. Mix on low speed until a ball begins to form. Switch mixer to medium speed and mix until the dough is smooth and elastic. Add the butter and mix until it is completely emulsified into the dough – the dough should feel supple, not greasy. Transfer the dough to a greased, medium-sized bowl. Cover with plastic wrap and place in a warm area. Allow the dough to rise until doubled in size, about 1 1/2 to 2 hours.
4. After the dough has risen, gently deflate it and rewrap. 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.
5. Once the dough has gone through 2 rises, turn it out onto a well-floured work surface. Lightly dust the top of the dough with more flour and roll out to ½” thickness. Using a floured dough cutter, cut the dough into 4” rounds with (holes are optional).
Salted Caramel Glaze:
- 14 oz/400 g granulated sugar
- 4.16 oz/118 g water
- 8.18 oz/232 g heavy cream
- Salt, to taste
Place the sugar in a medium-sized, heavy bottom saucepot. Add the water and gently mix to combine. If any sugar sticks to the sides of the pot, wash it off with a little more water. The sides of the pot should be completely clean. Place over high heat and bring to a boil. As the sugar cooks, you may see crystals begin to form on the sides of the pot – wash them down with a pastry brush dipped in ice water. Once the sugar comes to a rolling boil, do not walk away from the pot. Cook the sugar until you begin to see it change color. As the sugar starts to caramelize, you may gently swirl the pot to ensure even cooking. Continue to cook the sugar until it turns a medium amber color. Remove from heat and slowly pour in a little of the cream. It will bubble up and steam, so be careful. Whisk in the cream and return the caramel to low heat. Continue to whisk in the cream until the sauce is emulsified. Remove from heat and dip a spoon into the caramel. Drizzle a little of the caramel on a plate and taste to check consistency. If it is too thick, add a little more cream. Continue to adjust consistency until the sauce is no longer sticky. As you adjust the consistency, add salt as well, until the flavor is balanced.
- 4.16 oz/118 g water, divided
- 5 sheets gelatin, bloomed
- 6 oz/170 g granulated sugar
- 5.6 oz/160 g light corn syrup
- ½ tsp vanilla extract
- 1/8 tsp salt
- 1 Tbs ground cinnamon
- Confectioners’ sugar
1. Place half the water (warm enough to melt the gelatin) and bloomed gelatin in the bottom of a mixer bowl fitted with the whip attachment. Cook the remaining water, sugar, and corn syrup to 240°F. Turn the mixer on low and slowly pour the sugar syrup into the gelatin and water. Once all of the syrup has been added, turn the mixer on high and whip until the mixture is thick and lukewarm. Whip in the vanilla, salt, and cinnamon.
2. Spray a pan with nonstick spray and line with parchment paper. Spray the paper again and sift equal parts cornstarch and confectioners’ sugar into the pan to coat the paper. Shake off the excess. Scrape the marshmallows into the pan and spread out evenly using a greased spatula. Dust the top with a little more of the cornstarch and powdered sugar and place in the freezer to set.
3. Once the marshmallows have set, remove from pan and use an oiled knife to cut into ¼” squares. Keep cold until ready to use.
- Toasted sliced almonds
- Melted chocolate in cornet or piping bag
1. Fill a large, heavy-bottomed pot with canola oil to a depth of 4” to 5”. Heat to 350°F. 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 and the bottoms have turned golden brown, flip the doughnuts. Allow the other side to fry to golden brown. Carefully remove doughnuts from oil and place on paper towels to drain off excess oil.
2. Dip doughnuts into the salted caramel. Place 3-5 marshmallows on top of each doughnut. Sprinkle with almonds and drizzle with melted chocolate.