Time for another S’more recipe! I seriously had the hardest time NARROWING down the recipes I wanted to create and share for S”more week! I”ll eventually try them all but for now I wanted to share a recipe that is two loves in one, S’mores and donuts in one, Mmmm
I mean seriously it doesn’t get much better than two desserts smashed together! The donuts are based off my homemade raised donut recipe so it’s light and fluffy and tastes great. Filled with ooey gooey marshmallows and chocolate and topped with glaze and crushed graham crackers makes a delicious treat.
I decided to go with a filled donut rather than just topping it with marshmallows and chocolate. I wanted an gooey center that oozes when you bite into it with a crunchy topping. All the flavors of s’mores with the soft texture of a donut holding it all together. Mmmm Delicious!
S'more Donut Recipe
- 6 Tbsp active dry yeast
- 2 C whole milk heated to 110 degrees
- 5 C bread flour divided
- 4 Tbsp granulated sugar
- 1 tsp salt
- 2 tsp vanilla extract
- 2 lrg eggs
- 2 lrg egg yolks
- 1/2 C butter
- chocolate chips
- mini marshmallows
- canola oil for frying
- 1 1/2 C powdered Sugar
- 2-4 Tbsp whole milk
- 2 tsp vanilla
- 4 graham crackers crushed
- 1 Tbs granulated sugar
- 2 Tbsp melted butter
- In your mixer, with your paddles, add the yeast, milk and 2 C flour and mix until smooth.
- Then let it rest, covered, in a warm spot for 20 mins.
- Mix to deflate and switch over to a dough hook.
- Add the sugar, salt, vanilla, eggs and egg yolks and mix on low until smooth!
- Now add half the flour and mix until smooth, then add the softened butter and mix.
- Keep adding flour 1/2 C at a time, mixing on low until the dough pulls away from the sides (you don't need to add all the flour). It will still be very moist, and a little sticky, but not too much.
- Cover the dough and refrigerate for at least 1 hour, up to 12.
- Prep some pans by lining them with plastic wrap and spray them down with some no stick spray, like Pam.
- Pull the dough out and place on a lightly floured surface. Flour the top and roll out the dough...
- For traditional donuts you want to roll it out 1/4 inch thick.
- Take a round cutter (I like the 3 1/2 inch, but a 3 inch cutter works well too) and dip it in flour before each cut.
- Press the cutter all the way down, the twist a bit, then pull up.
- Next brush milk over half of the circles.
- Then add marshmallows and chocolate (I used MINI marshmallows and mini chocolate chips, but you could add chocolate bars and half a large marshmallow if you want too).
- Then place the other half of the circles on top, press down and pinching the edges around the circle. This will spread out the circles a bit.
- Then take the same cutter (or glass) and recut the donut, this will totally seal the edges so you won’t have to worry about the insides coming out when your frying the donuts!
- Place the donuts on the plastic wrap, make sure there is space between each one.
- Spray some more plastic with pam and cover the donuts, let them proof/rise for 5-20 mins
- Start heating 2 inches of oil over medium/high.
- You want the oil to be at 360 degrees, for me I maintained 360 between medium and medium/high. It's a little tricky, just keep the thermometer in to keep an eye on it.
- Check the dough every 5 mins by pressing a finger into the dough and if it springs back fast it needs more time, springs back slowly and it's ready!
- Fry for 1-2 mins on each side. For me 1 1/2 mins on each side was perfect!
- Flip to the second side carefully, you don't want to splash hot oil everywhere, I used a wide slotted flipper.
- Pull out and let drain on a wire rack over paper towels (I like to do it in a jelly roll pan to keep the grease contained.
- Mix the powdered sugar, 2 Tbsp milk and the vanilla. Stir with a whisk or fork until smooth, add more milk if the the glaze is too thick 1/2 Tbs at a time.
- Press the donut into the glaze, twist, then life and let it drip off. And while the glaze is still warm cover with the topping
- Mix the graham cracker crumbs and sugar, add the melted butter and mix.
- Sprinkles the crushed cracker crumbs over the donuts
That’s everything! Mmmmm I think I’ll add even more marshmallows next time, I was a little hesitant to overfill the first time, but lets face it, you can’t go wrong with more marshmallows! in fact I think I’ll try out marshmallow creme and see if I can get a really gooey center.
I’m going to try these again with my BAKED raised donut recipe as well. And there you have it! Don’t forget to check out Monday’s Peanut Butter Cookie S’more Sandwiches! And all the S’more recipe link’s from all the other amazing bloggers!
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Heather @ French Press
two of my favorite thing in one; LOVE this idea!
Mmmmm It def needed more marshmallows, never get enough for me!
there is half a cup butter in the donut ingredients but it is never mentioned in the instructions that concern the making of the donuts.. when are you supposed to add it to the dough?
you add half the flour, then mix in the butter then keep adding the flour.