S'Mores Doughnuts

S'Mores Doughnuts

The Spruce / Abbey Littlejohn

Prep: 45 mins
Cook: 10 mins
Total: 55 mins
Servings: 12 servings
Nutrition Facts (per serving)
1964 Calories
24g Fat
443g Carbs
14g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 1964
% Daily Value*
Total Fat 24g 30%
Saturated Fat 7g 37%
Cholesterol 34mg 11%
Sodium 532mg 23%
Total Carbohydrate 443g 161%
Dietary Fiber 2g 9%
Total Sugars 299g
Protein 14g
Vitamin C 0mg 0%
Calcium 54mg 4%
Iron 4mg 20%
Potassium 146mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These amazing doughnuts are made with a simple marshmallow filling, chocolate glaze, and graham cracker crumbs -- all of the ingredients that go into everyone's favorite s'mores treat. The deep-fried doughnuts are made with an easy yeast dough and the filling is piped into the cooled doughnuts.

Ingredients

For the Doughnuts:

  • 3 cups all-purpose flour

  • 1/4 cup sugar

  • 1/2 teaspoon kosher salt

  • 1/4 cup warm water, about 100 F

  • 2 1/4 teaspoons dry yeast (1 (0.25-ounce) packet)

  • 3/4 cup milk, lukewarm

  • 1 large egg

  • 3 tablespoons melted butter

  • 1 teaspoon vanilla extract

  • 1 (13- to 16-ounce) container Marshmallow Fluff or creme

  • Vegetable oil, for frying

For the Chocolate Glaze:

  • 1/4 cup butter

  • 2 tablespoons milk, half-and-half, or light cream

  • 1 tablespoon light corn syrup

  • 1 teaspoon vanilla extract

  • 2 ounces bittersweet chocolate, cut into small pieces

  • 1 cup confectioners' sugar

  • 1/2 cup graham cracker crumbs

Steps to Make It

Note: while there are multiple steps to this recipe, these doughnuts are broken down into workable categories to help you better plan for preparation and deep-frying.

Make the Doughnuts

  1. Gather the ingredients.

    S'Mores Doughnuts ingredients

    The Spruce / Abbey Littlejohn

  2.  In a bowl, combine flour, granulated sugar, and salt; stir to combine. Set aside.

    combine flour, granulated sugar, and salt in a bowl

    The Spruce / Abbey Littlejohn

  3. In a mixing bowl, combine warm water and yeast. Let stand for about 10 minutes.

    water and yeast in a bowl

    The Spruce / Abbey Littlejohn

  4. 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. 

    To yeast mixture in the bowl, add milk, egg, melted butter, and vanilla

    The Spruce / Abbey Littlejohn

  5. Add about half of the flour and beat until smooth. 

    flour added to the yeast mixture in the bowl

    The Spruce / Abbey Littlejohn

  6. 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.

    dough in a stand mixer

    The Spruce / Abbey Littlejohn

  7. 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.

    dough in a bowl, covered with plastic wrap

    The Spruce / Abbey Littlejohn

  8. Dust a large baking sheet with flour and set aside.

    baking sheet with flour

    The Spruce / Abbey Littlejohn

  9. 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.

    dough cut out into circles

    The Spruce / Abbey Littlejohn

  10. 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.

    dough on a floured baking sheet

    The Spruce / Abbey Littlejohn

  11. Line a large baking sheet or rack with paper towels and set aside.

    paper towels on a cooling rack

    The Spruce / Abbey Littlejohn

  12. Attach a deep-fry thermometer to a saucepan or Dutch oven and add 3 inches of vegetable oil. Bring oil to 360 F. 

    saucepan with oil, thermometer

    The Spruce / Abbey Littlejohn

  13. 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.

    doughnuts frying in a saucepan with oil

    The Spruce / Abbey Littlejohn

  14. Transfer fried doughnuts to paper towel-lined pan or rack to cool.

    fried doughnuts on paper towels

    The Spruce / Abbey Littlejohn

  15. Fill a pastry bag with marshmallow.

    marshmallow in a pastry bag

    The Spruce / Abbey Littlejohn

  16. 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.

    marshmallow piped into the doughnuts

    The Spruce / Abbey Littlejohn

Make the Chocolate Glaze

  1. Gather the ingredients.

    chocolate glaze ingredients

    The Spruce / Abbey Littlejohn

  2. 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. 

    combine cream, corn syrup, vanilla, and chocolate in a saucepan

    The Spruce / Abbey Littlejohn

  3. Sift confectioners' sugar into mixture and whisk until well blended and smooth.

    Sift confectioners' sugar into the chocolate mixture in the saucepan

    The Spruce / Abbey Littlejohn

  4. Place pan over a pan of hot water to keep warm while you dip the doughnuts. 

    chocolate glaze in a saucepan

    The Spruce / Abbey Littlejohn

  5. Dip top of a doughnut into chocolate mixture and place on a rack, chocolate side up.

    doughnuts with chocolate glaze on top

    The Spruce / Abbey Littlejohn

  6. Sprinkle with graham cracker crumbs. Repeat with remaining doughnuts.

    S'Mores Doughnuts on a cooling rack

    The Spruce / Abbey Littlejohn