Smores Doughnuts Recipes

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.

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.