Hot Chocolate Doughnut Holes

20 - 30 Vegan Mini Marshmallows

1 Cup All-Purpose Flour

1/3 Cup Natural Cocoa Powder

1/4 Cup Granulated Sugar

1 1/2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/2 Cup Plain Non-Dairy Milk

1/2 Teaspoon Apple Cider Vinegar

3 Tablespoons Olive Oil

To Finish:

1 Quart Neutral Oil, for Frying

1/2 Cup Granulated Sugar

Before getting started on the batter, place your marshmallows in a single layer on a plate or small sheet pan and stash them in the freezer. They must be frozen solidly before going into the hot oil or else they'll melt away completely! Allow at least 30 minutes before using your icy mallows.

The batter comes together very quickly, so first begin by pouring the neutral oil into a medium pot with high sides over set over medium heat on the stove.

Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl, stirring to combine. Separately mix the non-dairy milk, vinegar, and olive oil before pouring the wet ingredients into the bowl of dry. Stir just until the batter comes together with no remaining pockets of dry goods. The mixture should be somewhat on the wet side and definitely sticky, but manageable when handled lightly. Scoop out heaping tablespoons of the batter and stuff a single frozen marshmallow into the center of each. Use lightly moistened hands to shape the dough around the mallow, rounding the raw donut out into a rough ball and making sure that the marshmallow is fully sealed inside. Handle them gently, since the dough is very soft.

When the oil hits 360 - 370 degrees, carefully lower 3 - 5 doughnut holes at a time into the pot.

Cook for 4 - 5 minutes, turning the doughnuts as needed to ensure even frying all over. The best way to tell if they're done is to watch and listen to the oil; at first, it will fizzle up madly and seem to almost hiss, but by the time the doughnuts are finished, the surface of the oil should be much calmer, and you will hear more of a pinging sound.

Use a spider strainer or slotted spoon to lift the doughnut holes out of the oil and drain them on paper towels. Repeat with the remaining doughnuts. Let them cool for at least 15 minutes before rolling in the additional granulated sugar, and serve as soon as possible. Doughnuts don't get better with age, and I wouldn't recommend keeping them beyond a day. Luckily, with doughnut holes this good, I don't think you'll have any problem with leftovers!

Makes 20 - 30 Doughnut Holes

©Hannah Kaminsky http://www.BitterSweetBlog.com