Cooking Instructions
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Step 1
Sprinkle in
Active Dry Yeast (7 g)
and let sit until foamy, about 10 minutes.
Step 2
Warm the
Vegetable Oil (60 mL)
,
Milk (300 mL)
, and
Granulated Sugar (25 g)
over the stove until just above room temperature (no higher than 100 degrees F or 37 degrees C).
Step 3
In a large bowl mix the
Salt (6 g)
and
Egg (1)
. Pour the yeast mixture in and mix. Add half of the
All-Purpose Flour (500 g)
and mix until smooth. Add the rest of the flour and continue to mix until a ball forms. Cover and leave in a dry place for 1 hour.
Step 4
Start to warm a deep fryer or a dutch oven with
Canola Oil (as needed)
to 365-370 degrees F (185-188 degrees C). You will want the oil to come up about 3 inches up the side.
Step 5
Sprinkle a clean surface with flour and knead the risen dough for about 3 minutes. Roll the dough out 1/4-inch thick and cut out with a 2-inch biscuit cutter or the mouth of a wide drinking glass. Set on a baking sheet and cover.
Step 6
Let set for about 7-10 minutes before frying. Leave the scraps to roll out again after the first batch is fried. Mix
Granulated Sugar (400 g)
and
Ground Cinnamon (15 g)
in a small casserole dish and set next to the deep fryer.
Step 7
Submerge the donuts in the heated oil about 1-2 minutes on each side. Remove from the oil and put them directly into the cinnamon and sugar. Toss around and make sure they are coated before placing them on a cooling rack. Repeat with second half of the dough.
Step 8
Let the donuts cool before stuffing. Whip
Cream Cheese (225 g)
,
Salted Caramel Sauce (330 g)
, and
Marshmallow Creme (1 tub)
together until light, fluffy, and smooth.
Step 9
Place in a pastry bag with a filler tip and fill donuts with about 1/4 cup of filling each.
