Marshmallow mousse filled fried donuts (Gluten free)

These are gluten free rosé donuts, they can easily be made with gluten with the same ratios, just swap the water with half and half. They are filled with a scrumptious vanilla marshmallow mousse with artisanal marshmallows and topped with popcorn and honey caramel. These are truly decadent and better eaten hot so they retain their fluffyness.

This recipe is inspired by sfenj, a moroccan beignet, from my childhood.

For a dozen:

Rosé donuts:
-495g of gluten free all purpose flour (I use Schär)
-2 eggs, room temperature
-110ml of rosé
-170ml of warm water
-2tsp of active dry yeast
-4tbsp of sugar
-1tsp of salt
-Vegetable oil for frying

Vanilla Marshmallow mousse:
-20 vanilla marshmallows (i used these gorgeous ones)
-180ml of double cream (or coconut cream)
-2tbsp of rosé
-piping bag

Honey Caramel Corn:
Cloudy Kitchen Recipe

Instructions:

For the rosé donuts:

-Combine the yeast with the warm water and sugar and set aside to proof for 10 or 15 minutes.
-In a large bowl, combine the eggs with the salt and the rosé. Add the yeast mixture and stir until well combined.
-Add half of the flour,and mix until combined, then mix in the rest of the flour. The dough should be sticky, almost like a thick batter.
-Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature (or in a warm oven) until it doubles in size, about 2 to 3 hours.
-In a wide, deep pot, heat your oil to 365F.
-Meanwhile, set a bowl of water, dip your hands in the water before tearing the dough into equal pieces, the size of a small tangerine. (You can add a bit more flour if too sticky)
-Use your palms to shape the dough balls into circles of 1.5 cm thickness, don’t forget to wet your hands so the dough won’t stick.
-Drop your donuts in the oil, turning it twice until golden brown.
-Repeat this process until you’ve used up all the dough.
-These are best eaten piping hot. Freeze them if you want to keep their texture and lightness.

For the vanilla marshmallow mousse:
-Microwave the marshmallows in a large heatproof bowl for 45 seconds.
-Remove from the microwave and stir until the marshmallows have melted, add the rosé and keep stirring until smooth
-Whip the double cream to stiff peaks.
-Fold the cream into the marshmallow mixture and put in the piping bag.
-Store in the fridge until ready to pipe

ASSEMBLY:
-Pipe the marshmallow mousse into the hot doughnuts.
-Drizzle honey caramel on top of the donut then place a handful of popcorn.
-Enjoy!

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