7. Once risen, start to heat your oil up in a large saucepan! To test when the oil is ready, stir it with a pair of metal tongs and then (be careful!) plop a donut hole into the oil. You will have to turn it over so that both sides cook slightly, and it should turn a light to medium golden brown. The hole should rise to the surface of the oil almost immediately for you to turn, so if it lasts under the surface for more than 15 seconds then the oil is not hot enough. When it's cooled down, give it a rip open and a taste to see if it's too doughey and figure out the best course from there. If it's cooking too fast, take the oil off the heat and stir with the tongs to cool it down a little. If it's not hot enough, the doughnut will cook (eventually) but it will be a very oily doughnut.
8. When you have the perfect donut hole, take a dough ring and guide it carefully into the oil. Flip the ring as soon as it rises to the surface, and then flip twice more for the most even cook.
- VIOLA! You've made your first doughnut!
If you wanna continue with the s'mores doughnut, read on you curious little cats, read on!
I'm %85 sure that all of you have made rice crispie squares, so you'll probably know how to make melted marshmallows if you decide to forgo the route of "marshmallow fluff" for a stickier mess.
1. Cut your dougnuts in half using a bread cutter and space them out on the counter to keep the pairs together.
2. Grab a bag of marshmallows and a crap-load of butter (seriously, at least a 1/4 cup of the stuff) and melt the butter in a saucepan. When it's all ready to go, dump in three handfulls of the mini-marshmallows and DO NOT STOP STIRRING! Otherwise it turns out to taste like a very toasty campfire-mallow and (unless that's the way you like them) nobody wants that.
3. Scoop the messy gooey mess you just made onto one doughnut half, using a spatula. This process is easier than you might think, as it comes out in strands and is easy to work with in that way. If it starts to get too hard, just put it on the element again and stir to heat it up.
- You can also just buy a jar of fluff from (i'm pretty sure..) any grocery store, and it won't be as sticky or harden, but fluffier and probably prettier instead. But my way is more fun so just keep that in mind.
OKAY WE'RE ALMOST THERE. Did I ever mention that this is pretty much an "all-day" thing? No? Sorry 'bout that.
CHOCOLATE GLAZE & GRAHAM CRACKERS
1. Find a recipe online for chocolate glaze doughnuts (Alton Brown's on the Food Network looks delicious! http://www.foodnetwork.com/recipes/alton-brown/chocolate-doughnut-glaze-recipe.html )
2. Crush graham crackers while they're still in the package and release them into a shallow, but wide, bowl.
3. Make chocolate glaze of your choice
4. DIP ONE DONUT AT A TIME into the glaze, and then into the graham cracker crumbs, and place on baking rack to fully dry.
These are best the day of baking, but you could wrap them and put them in the fridge, though there are a bit more dense and "cakey" the next day.
BUT, if you wanted to make them for your kids class for their birthday or do something crazy for halloween or cute for valentines, you could easily just make the dough the night before, cut it into rings, and then have the risen doughnut rings to work with as soon as you get up in the morning. This is would be quicker if you are using the marshmallow fluff, of course.
So that's that - My tribute to Canada in the form of a s'more doughnut.