Smores Doughnut Sandwiches Recipes

CAMPFIRE S'MORES DONUT SANDWICHES

Steps:

• Preheat oven to 350F. Spray the cavities of a 12-count donut pan with cooking spray
• To a deep bowl, add cake mix, eggs, oil, and milk. Mix together with a whisk until well combined with no clumps.
• Using a measuring cup with a spout for pouring or an icing bag, fill each donut pan cavity half full with half of the batter, reserving the other half. Place in the oven and bake for 10 minutes. Remove donut pan from oven and let cool before removing donuts. Repeat with reserved batter to yield 24 thin donuts.
• Melt chocolate in a medium bowl according to the instructions on the package. Meanwhile, crumble the graham crackers in a food processor or crush in a plastic bag with a rolling pin.
• Dip 12 donuts (these will be the tops of the donut sandwiches) into the melted chocolate, then sprinkle with graham cracker crumbs. Set tops aside.
• Arrange 12 donuts (these will be the bottoms of the donut sandwiches) on a baking sheet lined with parchment paper. Place a large marshmallow on top of each donut. Place baking sheet in the oven and broil until marshmallows begin to brown, watching closely to ensure that they don't burn.
• Remove bottoms from oven and assemble with the tops. Place donut sandwiches on a platter or dessert stand and dig in!

DOUGHNUT S'MORES

Steps:

• Preheat the broiler.
• Place the doughnut halves, cut-side up, on a baking sheet. Top half with a piece of chocolate. Top the other half with marshmallows.
• Broil until the chocolate is melted and the marshmallows are melted and toasty brown, 2 to 3 minutes; keep a close eye on the marshmallows, as they can burn quickly!
• Remove from the oven, let cool for 1 minute, and then sandwich the marshmallow halves and the chocolate halves together. Serve immediately.

S'MORES DOUGHNUTS

Steps:

• For the doughnuts: Preheat the oven to 350 degrees F. Spray two 6-cavity doughnut pans with cooking spray (or bake in two batches).
• Whisk together the flour, sugar, baking soda and cocoa mix in a large bowl. In a spouted measuring cup, whisk the buttermilk, egg, melted butter and vanilla. Pour the wet ingredients into the dry and mix with a spatula until just combined. Transfer to a gallon-size resealable plastic bag and snip off one of the bottom corners (you can also use a piping bag). Pipe the batter into the prepared doughnut pans.
• Bake until the doughnuts are puffed and a tester inserted into the center comes out clean, about 10 minutes. Cool in the pans on a wire rack.
• For the glaze: Meanwhile, combine the chocolate chips and cream in a heatproof bowl set over an inch of simmering water. Heat until melted, about 10 minutes, then stir until smooth.
• Place the crushed graham crackers in a shallow bowl. Dip the tops of the doughnuts first in the glaze and then in the graham crackers. Top each doughnut with a marshmallow half, cut-side down, and toast the marshmallows with a kitchen torch before serving.

S'MORES DOUGHNUTS

Steps:

• Gather the ingredients.
• In a bowl, combine flour, granulated sugar, and salt; stir to combine. Set aside.
• In a mixing bowl, combine warm water and yeast. Let stand for about 10 minutes.
• To yeast mixture, add the 3/4 cup of milk, egg, 3 tablespoons of melted butter, and vanilla. Beat with an electric mixer to blend.
• Add about half of the flour and beat until smooth.
• With dough hook of electric mixer or by hand, mix remaining flour in to form a soft dough. Knead with dough hook or turn out onto a floured surface and knead by hand for about 5 minutes, adding more flour, if necessary. The dough should be soft and just slightly sticky.
• Transfer dough to a large, generously buttered bowl. Turn to coat dough surface with butter. Cover bowl with plastic wrap and let stand for an hour, or until doubled in bulk.
• Dust a large baking sheet with flour and set aside.
• Turn dough out onto a floured surface and roll to a 1/4-inch thickness. With a 2 1/2-inch biscuit cutter, cut out doughnuts. Gently gather scraps together and re-roll dough; cut out additional rounds. Don't overwork dough for second rolling.
• Arrange doughnuts on floured parchment paper. Cover with a kitchen towel and let rise in a warm, draft-free place for about 30 to 45 minutes, or until doubled in bulk.
• Line a large baking sheet or rack with paper towels and set aside.
• Attach a deep-fry thermometer to a saucepan or Dutch oven and add 3 inches of vegetable oil. Bring oil to 360 F.
• Fry doughnuts, a few at a time, in hot oil for about 1 to 2 minutes on each side, or until golden brown. Use a metal spatula to move them into and out of the oil.
• Transfer fried doughnuts to paper towel-lined pan or rack to cool.
• Fill a pastry bag with marshmallow.
• Insert the tip of pastry bag into side of a doughnut and squeeze to fill it with some of marshmallow creme or Fluff. Repeat with remaining doughnuts and marshmallow.
• Gather the ingredients.
• In a saucepan over low heat, combine butter, milk or light cream, light corn syrup, vanilla, and chocolate. Cook until chocolate and butter are melted, and mixture is smooth, stirring constantly.
• Sift confectioners' sugar into mixture and whisk until well blended and smooth.
• Place pan over a pan of hot water to keep warm while you dip the doughnuts.
• Dip top of a doughnut into chocolate mixture and place on a rack, chocolate side up.
• Sprinkle with graham cracker crumbs. Repeat with remaining doughnuts.

S'MORES DOUGHNUT SANDWICHES

Steps:

• Preheat the oven to 400 degrees F or prepare a grill for medium indirect heat. For a gas grill (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For a charcoal grill, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. (Be sure to consult the grill manufacturer's guide for best results.)
• Break the chocolate bar into squares. Lightly spray kitchen shears with cooking spray and cut the marshmallows in half crosswise.
• Slice each doughnut in half horizontally with a serrated knife. Place the doughnut bottoms, cut-side up, on 2 pieces of nonstick aluminum foil. Top each doughnut bottom with half of the chocolate squares, a pinch of flaky salt if using, 6 marshmallow halves and a doughnut top. Wrap each sandwich in the foil.
• Bake or grill over indirect heat, covered, until the chocolate melts and the marshmallows are puffed and gooey, 8 minutes. Let cool slightly before eating!

BAKED S'MORES DOUGHNUTS WITH CHOCOLATE GLAZE

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix glaze ingredients with whisk until smooth.
• Dip tops of doughnut tops in glaze; sprinkle with graham cracker pieces and mallow bits. Serve warm.

GRILLED S'MORES SANDWICHES

Steps:

• Prepare a charcoal or gas grill for medium-low heat. (Medium-low is between 250 and 325 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 8 to 10 seconds).
• Thinly spread one side of each piece of bread with mayonnaise. When you're ready to grill, take the bread, chocolate, marshmallows, salt and a spatula to the grill. Clean the grates with a grill brush. (No need to grease the grates.) Place the bread slices on the grill mayo-side-down. In the center of half the slices, add 1 ounce chocolate to each. To the other half, add the marshmallows. Cover and cook until the bread is toasted, the chocolate is starting to melt, and the marshmallows are swelling, 4 to 6 minutes. Check on the bread often, moving slices around the grill as needed to prevent burning. If the chocolate is melted before the bread is crisp, increase the heat to medium.
• Use the spatula or your hands to flip the marshmallow slices onto the chocolate slices. Transfer to plates, press down slightly to meld (chocolate and marshmallow will ooze out), and sprinkle with salt. Eat it as fast as you can.

GRILLED S'MORES ICE CREAM SANDWICHES

Steps:

• Preheat the grill to medium heat.
• Fold a sheet of Reynolds Wrap® Aluminum Foil for the Grill in half, making a rectangle about 8x11-inches, and place it onto the grill in the center.
• Place 2 graham cracker squares onto the foil and place the chocolate squares on top.
• Close the grill and cook for about 3 to 5 minutes until the chocolate has melted. Using a spatula, transfer the crackers to a plate.
• Scoop some ice cream onto the crackers with chocolate, and then top with the other cracker squares. You can also serve these open faced by just using one graham cracker and melted chocolate with one scoop of ice cream. Serve immediately.