Leave it to the grillmasters at Williams-Sonoma to compile a book of summer recipes that are smoky, packed with flavor and charred in all the right places. Brush up on your grilling skills or simply take some inspiration from Grill School’s wide array of ideas from all over the world.
Freshly made doughnuts are one of the easy extravagances of modern life. Warm doughnuts, slightly charred and lightly caramelized on a grill, escalate the extravagance exponentially. Fill a doughnut with melted marshmallows and dunk it into creamy milk chocolate and the ecstasy quotient is incalculable.
- 1 1/2 cups unsweetened cocoa powder
- 1 1/2 cups firmly packed brown sugar
- pinch of salt
- 2 cups half-and-half
- 1 1/2 teaspoons unsalted butter
- 8 marshmallows or 32 mini marshmallows
- 1/2 teaspoon pure vanilla extract
- 6 glazed doughnuts, split horizontally
- Cooking spray for doughnuts
For the doughnuts
Heat the grill for medium-low direct heat (300°-350°F).
In a large, heavy saucepan, stir together the cocoa powder, brown sugar, and salt. Add the half-and-half and whisk until the mixture is smooth. Place over medium heat and cook, stirring constantly with a wooden spoon or a heat-resistant spatula, until the sauce comes to a boil. Reduce the heat to a gentle simmer and cook, stirring, until lightly thickened and very smooth, about 2 minutes. Keep warm.
In a small saucepan, combine the butter and marshmallows over medium heat and cook, stirring constantly, until smooth. Stir in the vanilla and remove from the heat.
Sandwich a heaping spoonful of the marshmallow goo between the halves of each doughnut. Coat the doughnuts on both sides with cooking spray.
Brush the grill gate and coat with oil. Put the doughnuts on the grate and cook, turning once, until the doughnuts are browned, about 40 seconds per side.
Transfer the doughnuts to individual plates. Serve with the chocolate sauce for dunking.