Happy National S’mores Day! You could always make some good old-fashioned s’mores, but why not go all out by making s’mores-inspired doughnuts? Warm doughnuts, slightly charred and lightly caramelized on a grill, are filled with melted marshmallows and dunked into creamy milk chocolate for a decadent dessert that will remind you of summers around the campfire. Overachievers can make their own glazed doughnuts from scratch, but using purchased doughnuts turns this into an easy weekday treat.
Grilled S’mores Doughnuts
Ingredients
- 1 1/2 cups (4 1/2 oz./140 g) unsweetened cocoa powder
- 1 1/2 cups (10 1/2 oz./330 g) firmly packed brown sugar
- Pinch of salt
- 2 cups (16 fl. oz./500 ml) half-and-half
- 1 1/2 tsp. unsalted butter
- 8 marshmallows or 32 mini marshmallows
- 1/2 tsp. pure vanilla extract
- 6 glazed doughnuts, split horizontally
- Cooking spray for doughnuts
Directions
Prepare a medium-low fire in a grill.
1. In a large, heavy saucepan, stir together the cocoa powder, brown sugar and salt. Add the half-and-half and whisk until the mixture is smooth. Place over medium heat and cook, stirring constantly with a wooden spoon or a heat-resistant spatula, until the sauce comes to a boil. Reduce the heat to a gentle simmer and cook, stirring, until lightly thickened and very smooth, about 2 minutes. Keep warm.
2. In a small saucepan, combine the butter and marshmallows over medium heat and cook, stirring constantly, until smooth. Stir in the vanilla and remove from the heat.
3. Sandwich a heaping spoonful of the marshmallow goo between the halves of each doughnut. Coat the doughnuts on both sides with cooking spray.
4. Brush the grill grate and coat with oil. Put the doughnuts on the grate and cook, turning once, until the doughnuts are browned, about 40 seconds per side.
5. Transfer the doughnuts to individual plates. Serve with the chocolate sauce for dunking. Serves 6.
For this recipe and other secrets on how to make fabulous food
on the grill, check out our essential guide to cooking on fire,
Grill School, by Andrew Schloss and David Joachim.
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