S’mores Doughnuts

Happy National S’mores Day! If you’re not planning on gathering around a campfire today to prepare this nostalgic treat, try this innovative spin on the campfire classic: a doughnut split down the middle so that it can be used to sandwich toasted marshmallows before being topped with a chocolate glaze and graham cracker crumbs.

 

S’mores Doughnuts

 

For the doughnuts:

3 cups (15 oz./470 g) all-purpose flour, plus more for dusting

1 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. ground nutmeg

2 Tbs. unsalted butter, melted and cooled

1 Tbs. vanilla extract

2 eggs

1/2 cup (4 fl. oz./125 ml) buttermilk

1/2 cup (4 oz./125 g) granulated sugar

1/4 cup (2 oz./60 g) firmly packed light brown sugar

Canola oil for frying

 

For the chocolate glaze:

1/4 cup (2 fl. oz./60 ml) hot water

1/4 lb. (125 g) semisweet chocolate

1 1/2 tsp. vanilla extract

2 1/2 cups (10 oz./315 g) confectioners’ sugar

5 Tbs. unsalted butter

1/4 tsp. salt

 

20 to 24 marshmallows

1 cup (3 oz./90 g) graham cracker crumbs

Flaky sea salt (optional)

 

To make the doughnuts, in a bowl, whisk together the flour, salt, baking powder, baking soda and nutmeg. In a measuring cup, stir together the butter and vanilla. Set aside.

 

In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, buttermilk and
sugars on medium until well combined. Add the flour mixture and beat until just combined, then beat in the butter mixture until just combined.

 

Turn the dough out onto a well-floured surface and knead until the dough comes together. (The dough will be very sticky.) Roll out 1/2 inch (12 mm) thick. Using a doughnut cutter or 2 different-sized round cutters (3 inch and 1 inch), cut out doughnuts and holes. Transfer to a well-floured baking sheet and
refrigerate for at least 30 minutes or up to 2 hours.

 

Meanwhile, make the chocolate glaze: Fill a small saucepan with 2 inches (5 cm) of water and bring to a gentle simmer over low heat. Place a medium bowl over but not touching the water. In the bowl, combine the hot water, chocolate, vanilla, confectioners’ sugar, butter and salt. Cook, stirring occasionally, until the chocolate and butter are melted, 2 to 3 minutes. Remove from the heat and stir until smooth and well blended. Cover the bowl with plastic wrap to keep warm until the doughnuts are ready to glaze, or cover and refrigerate for up to 3 days. Gently reheat in the bowl over the saucepan or in a microwave-safe bowl in the microwave for 20 to 30 seconds before using.

 

Set a cooling rack or a baking sheet lined with paper towels nearby.

 

To fry the doughnuts, fill a large, deep pot halfway with oil. Heat over medium-high heat until it registers 360°F (182°C) on a deep-frying thermometer. Working in small batches, carefully place the doughnuts and holes in the oil. Fry, turning once, until lightly golden brown and cooked through (cut one open to test), 1 to 2 minutes per side (holes take less time), using a slotted spoon to transfer to the prepared cooling rack or baking sheet. Let cool for 5 minutes. Cut the doughnuts in half horizontally.

 

To assemble each doughnut, toast 2 marshmallows over a gas burner or using a kitchen torch until golden brown, 1 to 2 minutes. Place on the cut side of a doughnut half. Dip the uncut side of the other doughnut half into the glaze, then place, cut side down, on top of the marshmallows to form a sandwich. Sprinkle crushed graham crackers over the chocolate, garnish with sea salt and serve immediately. Makes ten to twelve 3-inch (7.5-cm) doughnuts.

 

 

Learn how easy and satisfying it is to make doughnuts at home with our
inspiring guide The Doughnut Cookbook by Amanda Haas, Amanda Frederickson, and Emily McFarren.