Chocolate week: SPICY HOT CHOCOLATE DOUGHNUTS WITH MARSHMALLOW GLAZE
This is not your typical hot chocolate. Packing some heat, this doughnut is perfect for eating while in front of the fireplace.
For the doughnuts –
- 190 g (6 3⁄4 oz) plain flour
- 20 g (3⁄4 oz) unsweetened cocoa powder
- 200 g (7 oz) caster sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground cayenne pepper, or to taste
- 60 ml (2 fl oz) plus 2 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 240 ml (8 fl oz) cold water
- 1 1⁄2 teaspoons vanilla extract
For the glaze –
- 75 g (2 1⁄2 oz) icing sugar, sieved
- 2 tablespoons double cream
- 30 g (1 oz) unsalted butter, cubed or grated
- 100 g (3 1⁄2 oz) mini marshmallows
For the decoration (optional) –
- Chocolate shavings
Preheat oven to 175°C (350°F). Using a nonstick spray, spray two 6-cup doughnut pans.
In the bowl of a stand mixer, combine the flour, cocoa, sugar, baking soda, salt and cayenne pepper. On low speed, slowly add the oil, water, vanilla and vinegar. Mix until smooth. The batter will be thin.
Spoon the batter into the doughnut tin, filling the cups three-quarters full. Bake for 10–12 minutes, or until a cocktail stick inserted in the centre comes out clean. Let cool in the tins for 5 minutes, then carefully transfer doughnuts to a cooling rack to cool.
Make the marshmallow glaze. In a medium pan, whisk together the icing sugar and double cream. Place pan over medium-low heat, whisking continually. After 1 minute, add the butter. Once the butter has melted, add the marshmallows slowly and continue to stir with a wooden spoon to the desired consistency. Working quickly, dip the tops of the cooled doughnuts in the marshmallow glaze and place on paper towels. If desired, sprinkle tops with chocolate shavings while the glaze is still warm.
Doughnuts! 100 Dough-licious Recipes by Carol Beckerman & Dawn Otwell. Published by Apple Press, £12.99.
Photography courtesy of Tony Briscoe & Claire Winfield