In a bowl, whisk together the dry ingredients for the doughnuts (all purpose flour, whole wheat flour, brown sugar, baking soda and powder, and cinnamon).
In a large bowl, whisk together the wet ingredients (butter, egg, milk), and whisk in the dry ingredients until lump free.
Pour (or pipe) the batter into a greased doughnut pan and bake at 350F for 9-11 minutes, or until a toothpick inserted into the doughnuts comes out clean.
Allow the doughnuts to cool until you can comfortably handle the pan with your bear hands, then turn them out onto a cooling rack to cool completely.
To make the glaze, combine all the glaze ingredients and cook over medium heat until the chocolate melts and the mixture is warm.
The glaze is ready when it begins to form a skin and crack when you stir it.
Dip the cooled doughnuts in the glaze.
To make the toasted meringue topping, whisk together the granulated sugar and egg white over a double boiler.
Once the sugar has dissolved and the mixture is hot, whip the meringue until it’s cooled to room temperature and can hold soft peaks (about 5 minutes).
Add the vanilla extract, whipping until just combined.
Spread or pipe the marshmallow onto the tops of the doughnuts and toast with a culinary torch.
Use a piping bag to pipe your doughnut batter into your doughnut pan. This is a lot easier and less messy than trying to pour from the bowl.
Doughnuts are easiest to remove from the pan while they’re still warm. Whenever the pan is cool enough to handle, simply turn it over and gently shake until the doughnuts come out.
Be sure not to over-cook the glaze. Over-cooked glaze loses too much liquid and becomes too hard and thick to work with. The best way to make sure your glaze doesn’t get over-cooked is to cook it over low heat and remove it immediately once a crust starts to form. If your glaze becomes over-cooked, simply add more water in 1/2 tsp increments until the glaze breaks up enough to use.
Why we cook the glaze: You may be wondering why we’re cooking the glaze. After all, there are lots of doughnut recipes on the web that don’t require this step. Here’s why: cooking the glaze causes a chemical reaction that results in a glaze that hardens quickly and becomes a shell (rather than a soft glaze). It’s perfect for locking in moisture and making life easier if you need to pack these doughnuts.
This recipe will make more glaze than you’ll use, which will keep your doughnuts from hitting the bottom of the pan leaving them glaze blotchy.
Browning the meringue without a torch: If you don’t have a culinary torch on hand, you can brown your meringue in the oven under the broiler. Just be sure to keep an eye on it so it doesn’t burn.
When making meringue, start with a perfectly clean bowl: This may seem like a no-brainer but even a little bit of grease can ruin your meringue. Whatever you use, making sure it’s been thorough scrubbed with warm, soapy water.
Leftovers: Baked doughnuts don’t keep well and tend to dry out faster than the fried variety. If you end up with leftovers, the best way to store them is in a paper bag. Whatever you do, don’t refrigerate them or put them in plastic.
Reviving stale doughnuts: If you wound up with leftovers and they’ve gotten stale, no worries! You can soften them back up by microwaving them in 5 second increments until soft. Just watch out for melting icing.
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