Sweet Monkey

Dough: combine flour, sugar, cinnamon, and rapid rise yeast in a bowl of a stand mixer, whisk together. Scatter softened butter on top of dry ingredients. Ensure milk is at 110°F and combine in a mixing bowl eggs, vanilla extract, and salt. Whisk together. Add wet ingredients to dry ingredients. Using a dough hook attachment, beat for 10 minutes till dough forms. With oil hands knead into a ball for a couple minutes. Place dough into a greased bowl. Cover dough with plastic wrap and a towel. Let dough rise for 2hrs in a warm place, till it doubles in size. Punch dough down. On a clean surface knead dough back into a ball, then roll dough into a rectangle. Using a 3-inch cookie cutter, cut dough and place on individual parchment squares on a baking sheet. Cover and let rise for an additional 45 minutes. Prepare Oil: while the dough is rising by adding 8 cups of vegetable oil to a pot. Heat to 345° F. Make marshmallow fluff. Separate 4 egg whites and add sugar and cream tartar and stir in a mixing bowl. Start a double boiler with about an inch of water and let simmer. Take bowl and place on your double boiler and stir constantly till mixture is at 160 degrees F. Beat mixture till stiff peaks form, about 3-5 minutes, add in vanilla extract and beat for another 2 minutes. Place fluff in pipping bag. Fry donuts for two minutes on each side till golden brown. Make ganache by microwaving chocolate chips and heavy cream for Appx. Pipe marshmallow fluff in donuts and cover tops with ganache and Graham crackers crumbs.