S’mores Donuts
Light, tender and next level delicious, these baked S’mores Donuts are dipped in milk chocolate ganache, dusted with graham cracker crumbs and topped with toasted marshmallows.
“Donuts. Is there anything they can’t do?”
A philosophical question from the infamous donut lover himself, Homer Simpson. I get what he’s saying. Never underestimate the power of donuts. They may have holes in the middle, but they fill voids in our lives. Hungry? Eat a donut. Sad? Hold a donut. Jaw wired shut? Smell a donut. You see, those infinite circles of dough can improve any situation.
I live within a block of a donut shop so whenever I’m feeling emotionally deficient deep fried help is just a few steps away. Plus walking is technically exercise, even if the destination is donut utopia. Yet, today I’m only walking as far as the kitchen because I’m feeling ambitious enough to make donuts myself.
Not just any old donuts; instead, I’m breaking out the blowtorch to make Baked S’mores Donuts.
But first, coffee, because I cannot be trusted around an open flame without my caffeine fix. Earlier this week I burned my bikini line straining spaghetti from a pot of boiling water. Don’t ask how scalding water got into my underwear, because I’m not even sure myself. But I need a java-level alertness to prevent my pelvis from being scorched by butane.
I love toasting marshmallows, but I don’t need to scar my lady parts to prove how much.
Now that you’ve been warned about the hazards of boiling water and blowtorches, be warned that Baked S’mores Donuts are as addicting as opioids. Don’t be surprised when you can’t stop eating these airy graham cracker donuts. Especially after they’ve been dipped in milk chocolate ganache, dusted with graham cracker crumbs and topped with toasted marshmallows.
Whether your making a fresh batch today or three batches tomorrow, you’ll enjoy two of fall’s all-time favorites, s’mores and donuts, with this recipe for baked donuts.
Before sharing this Baked S’mores Donuts recipe, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
If you have a food processor, use it to pulse graham crackers into the consistency of fine powder. If not, crush them to an ultra-fine consistency with a rolling pin.
Whether your making baked donuts or fried always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in drier, denser donuts than the moist donuts you’ll get with properly measured flour.
Preparation Tips and Tricks
Pipe batter into your donut pan using a zip-top bag with a bottom corner snipped off.
Marshmallows can be toasted with an oven broiler or a kitchen blowtorch. To broil, place marshmallows on a baking sheet covered with aluminum foil then position your oven rack at the top and set broiler to “HIGH”. Toast for approximately 1 to 2 minutes or until golden brown. Be vigilant while broiling or marshmallows may burn.
How to Store S’mores Donuts
Donuts taste best the day they are made but can be covered and stored at room temperature up to 2 days.
Freeze plain donuts in an airtight container up to 2 months. Thaw overnight in the refrigerator then dip in ganache and add toppings before serving.
I hope you enjoy this S’mores Donuts recipe. Please leave a comment and rating at the bottom of this blog when you try the recipe for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting reicpe.
Finally, if s’mores are your favorite treat check out these S’mores Chocolate Rolls. Stuffed with melty chocolate and graham cracker crumbs then topped with toasted marshmallow meringue, s’mores rolls are the best breakfast you can have without a bonfire.
S’mores Donuts
Equipment
- Non-stick donut pan
Ingredients
- 1 1/2 cups all-purpose flour unbleached
- 4 sheets graham crackers
- 2 tsp baking powder
- 1/8 tsp sea salt fine
- 6 Tbsp unsalted butter melted and cooled
- 2/3 cup light brown sugar packed
- 6 ounces heavy cream room temperature
- 1 tsp vanilla pure
- 2 large eggs room temperature
Ganache
- 1 cup milk chocolate chips
- 1/2 cup heavy cream
Topping
- crushed graham crackers for garnish
- 12 large marshmallows
Instructions
- Preheat oven to 350 degrees. Grease and flour donut pan then set aside.
- Using a food processor, pulse graham crackers into a fine powder.
- Add graham cracker crumbs, flour, baking powder and salt to a large bowl. Wisk to combine.
- In a separate bowl, whisk melted butter and brown sugar.
- Add heavy cream, vanilla and eggs then whisk until combined.
- Gently fold wet ingredients into dry ingredients until just combined. Avoid overmixing or donuts will be dry.
- Pipe batter into donut pan, filling cavities 3/4 of the way.
- Bake 12 to 13 minutes or until donut tops spring back when pressed by a fingertip.
- Remove donuts from oven and cool in pan for 3 minutes before transferring to a wire rack to cool completely.
- Repeat piping, baking and cooling process for remaining batter.
Ganache
- Heat heavy cream in a small saucepan until it begins to simmer.
- Place chocolate chips in a heatproof bowl then pour heavy cream on top.
- Wait 3 minutes to allow chips time to melt then stir with a spoon until smooth.
- Cool slightly then dip donut tops in ganache to coat.
Topping
- Garnish warm ganache with crushed graham crackers then refrigerate for 5 minutes to set.
- Toast marshmallows for a few minutes under an oven broiler on High heat. then place marshmallows on donuts and enjoy.
- Top donuts with toasted marshmallows and enjoy.