Biscuit donuts infused with funfetti, chocolate glaze, marshmallows, and graham crumbs for a festive twist.
# Components:
→ Biscuit Donut Dough
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/4 cup granulated sugar
06 - 1/2 cup unsalted butter, cold and cubed
07 - 2/3 cup buttermilk, cold
08 - 1 teaspoon vanilla extract
09 - 1/4 cup rainbow sprinkles
→ Toppings
10 - 1 cup semisweet chocolate chips
11 - 1/2 cup heavy cream
12 - 1 cup mini marshmallows
13 - 1/2 cup graham cracker crumbs
14 - 1/4 cup rainbow sprinkles
# Directions:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly blended.
03 - Using a pastry cutter or fork, cut cold unsalted butter into the dry mixture until it forms coarse crumbs.
04 - Stir in cold buttermilk and vanilla extract just until a soft dough begins to form. Gently fold in rainbow sprinkles.
05 - Turn dough onto a lightly floured surface. Pat into a 1/2-inch thick rectangle. Use a donut cutter or two round cutters to cut out 12 donuts.
06 - Transfer shaped donuts to the prepared baking sheet. Bake for 12 to 15 minutes until golden brown and puffed. Cool briefly on a wire rack.
07 - In a saucepan, gently heat heavy cream until just simmering. Pour over chocolate chips in a bowl, let stand 2 minutes, then whisk into a smooth glaze.
08 - Dip the tops of warm donuts into the chocolate glaze to coat evenly.
09 - Sprinkle donuts with graham cracker crumbs and additional rainbow sprinkles for decoration.
10 - Generously top each donut with mini marshmallows. Carefully toast marshmallows using a kitchen torch until golden brown, or broil briefly in the oven, watching closely.
11 - Enjoy donuts slightly warm for optimal flavor and texture.
