I feel kind of guilty now that I live in the Southern Hem, that I grew up never giving it a thought how a huge chunk of the world wasn’t enjoying the same season as me at any given moment. As I’ve come to find out by experience, us south pole elves have seasons too, people!
Can you believe that Easter is this Sunday, I can’t. No really, I totally forgot and somehow had it in my head that I had one more week before it was here. Clearly you can see how organized I am here. I know I’ve been complaining about it a lot, but it’s the truth, there is just no getting around the fact that Easter should have come next month. I needed more time. I had so many great ideas to share! Well, at least these made the cut, right?
How bad is it to start the day and the week off with doughnuts? Not that your opinion can stop me from doing it, but I just thought I’d ask anyway. You know, for future reference, because I personally can’t think of anything more capable of saving a mundane Monday’s life than a pile of chocolate stuffed fried yeast dough! Am I alone on this one? And these aren’t just your average Joe do-dos, uh uh, these are stuffed with all the goodness of a mini Cadbury cream egg! Tell me that’s not tempting.
Alright, the name for these took me a little while to pick out because saying doughnut hole makes me feel, well, like I shouldn’t be saying doughnut hole, but it seemed like the best option at the end of the day. I mean come on, can you think of a better one? I couldn’t think of a name that didn’t sound somewhat awkward. Gah, why must modern English be such a perverted language sometimes?
So I know it seems like it would only make sense for these to be what I made as a way to test out my birthday gift that I mentioned on Friday, but unfortunately I have not had the pleasure of breaking it out this past week. Actually, I made these a few days prior to receiving my new deep frier and haven’t posted them yet ’cause I kept wanting to save them for the perfect time. This week it’s going to happen though! Yeah, it’s gotta happen. I’ve got a date with some oil and now I just have to decide whats getting fried. So many possibilities…….
In case I haven’t already convinced you of your dire need for these addictive little morsels of goodness, let me tell you about the marshmallow fluff that goes with! It’s really an incredible thing you guys. I sort of got the inspiration from my recent blogiversery s’mores cookie cake. Seriously, ever since then the whole gang has been talking about that marshmallow fluff frosting and I’ve been dying to make it again. Only, this time I thought I’d add an extra layer to its awesomeness and mix in malted milk powder for the occasion. It does take
about 5 billion years a while to whip it stiff and you have to be careful not to stir in the malt too much or your fluff will die, but it’s worth it 10 times over! I mean, I could tell you that it’s not necessary to make the fluff if you just want the doughnut holes……but it is! They are a perfect pair. Just like the s’mores cake, this is another recipe that’s been a heavy topic of conversation around here since it’s creation. Everyone raved, so you gotta do it!
Who needs full size doughnuts when you can indulge in these perfectly sized doughnut holes??? They're stuffed with an Easter classic, Cadbury cream eggs, making them the ultimate melty chocolate experience with every bite. Oh, and don't forget the chocolate marshmallow fluff for dipping!
- 1 tablespoon active dry yeast
- 1/3 cup sugar
- 1 cup slightly warm milk
- 1 teaspoon salt
- 3 egg yolks
- 2 tabespoons butter (melted)
- 3 - 3 1/2 cups all purpose flour
- about 24 mini Cadbury cream eggs
- 1 quart of frying oil
- powdered sugar for dusting (optional)
- 3 egg whites
- 3/4 cup sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 1/2 teaspoons vanilla extract
- 3 tablespoons malted milk powder
- 1 1/2 tablespoons cocoa powder
- In the bowl of a stand mixer (or a large bowl if doing by hand), dissolve yeast in milk and allow to sit for about 5 minutes until bubbly. Beat in eggs yolks and sugar, then butter and salt until combined. Add flour a cup at a time until it starts to come together into a smooth dough. Turn out onto a lightly floured surface and knead for 4 to 5 minutes until smooth and resilient. Place in a greased bowl, cover with a damp towel or plastic wrap, and place in warm place to rise until doubled in size, about 2 hours. (Alternatively, you can refrigerate the dough overnight.)
- Divide the dough into about 24 little balls. Flatten each ball into a disc and place a cream egg in the center. Wrap the dough around the egg and roll between palms to smooth. Place the doughnuts about an inch apart on a tray, then cover tray with pastic and place in a warm place to rise for at least 1 hour (2 or longer is better). This is a good time to make the marshmallow fluff.
- Heat about 3 inches of oil in a large high-sided skillet or pot to 350 degrees F (180 C). Gently drop a few balls at a time into oil and fry on each side for 35 to 45 seconds until golden then flip and repeat on the other side. Use tongs or a slotted spoon to gently lift them out and place on a plate lined with paper towels.
- Dust in powdered sugar and serve hot.
- Whisk egg whites, sugar, and salt in a small saucepan and place over your lowest setting on smallest burner. Stir for 3 to 4 minutes over heat until sugar is dissolved (it should feel smooth and not grainy when rubbed between your fingers). Remove from heat and pour into the bowl of a stand mixer. Allow it to cool for about 5 minutes, then add salt and cream of tartar. Start beating on low speed and increase speed a little after every minute for about 5 minutes. Now turn onto high speed and beat until stiff peaks form, it may take 5 to 10 minutes. Beat in vanilla until combined.
- Now sift in malt and cocoa and very gently fold into the fluff as few times as possible until combined (you can even leave it a little bit swirly to avoid smashing your fluff.) Also note that this is best fresh and may seperate after a while.
- Serve with doughnuts.