Zebra Cake Doughnuts

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3/8 cup Marshmallow fluff

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 pinch Cinnamon, ground
  • 2/3 cup Granulated sugar
  • 1 pinch Nutmeg, fresh
  • 3/4 cup Powdered sugar
  • 1 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 cup Whole wheat flour

• Dairy

  • 7 tbsp Butter, unsalted
  • 2/3 cup Buttermilk
  • 1 tbsp Heavy cream

• Desserts

  • 1/2 cup Dark chocolate candy melts
  • 2 (10-ounce bags Vanilla candy melts

Found on thecandidappetite.com

Description

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour (or just all-purpose flour)
• 2 teaspoons baking powder
• 1 teaspoon salt
• pinch of fresh nutmeg
• pinch of ground cinnamon
• 2/3 cup granulated sugar
• 4 tablespoons (half a stick) unsalted butter, melted and cooled
• 2/3 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter, room temperature
• 3/4 cup powdered sugar
• 1/4 cup plus 2 tablespoons Marshmallow Fluff
• 1 tablespoon heavy cream
• 2 (10-ounce) bags vanilla candy melts, melted
• 1/2 cup dark chocolate candy melts, melted

Directions

• Preheat oven to 400 degrees F. Grease two baked doughnut pans with cooking spray or melted butter, set aside. To make the doughnuts, in a large bowl, combine the flours, baking powder, salt, nutmeg, cinnamon, and sugar until evenly incorporated. In a separate bowl, whisk together the melted butter, buttermilk, eggs and vanilla. Pour into the dry ingredients and stir until just combined. Do not over mix. Transfer the batter to a pastry bag, fitted with a plain tip, and pipe out the batter into the prepared doughnut pans. You could also just spoon the batter in. Bake until golden brown and a toothpick inserted comes out clean, about 6 to 10 minutes. Remove from oven and let cool for about 5 minutes before inverting onto a wire rack to cool completely. To make the filling, combine the butter, powdered sugar, marshmallow fluff and heavy cream in the bowl of a stand mixer, fitted with the whisk attachment. Beat on high until fluffy and well-combined. Transfer to a pastry bag, fitted with a plain tip. To fill the doughnuts, using a serrated knife cut the doughnuts in half along the equator, then fill with the creme and sandwich together. Chill in the fridge for at least 30 minutes to set. Melt the vanilla candy melts, according to package directions, in a large shallow dish. Transfer the melted chocolate candy melts to a small piping bag, fitted with a small plain tip (or a plastic sandwich bag with the end snipped off). Dip the doughnuts completely into the vanilla candy melts, turning over to coat boat sides. Lift and drip off any excess coating. Place on a baking sheet lined with parchment paper and drizzle with chocolate topping. Let set for about 20 minutes before eating. Leftovers can be stored at room temperature for up to 2 days. Enjoy!