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.
Related Recipe: Glazed Yeast Doughnuts for the Bread Machine
- 3 cups all-purpose flour, 13 1/2 ounces
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup warm water, about 100 F.
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup milk, lukewarm
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 large container (13 to 16 ounces) Marshmallow Fluff or creme
- 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
- 1/2 cup graham cracker crumbs
- In a bowl, combine the flour, granulated sugar, and salt; stir to combine. Set aside.
- In a mixing bowl, combine the warm water and yeast. Let stand for about 10 minutes.
- To the yeast mixture, add the1/4 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 the dough hook of the electric mixer or by hand, mix the remaining flour in to form a soft dough. Knead with the 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 the dough to a large, generously buttered bowl. Turn to coat the dough surface with the butter. Cover the 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 the 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 the scraps together and re-roll the dough; cut out additional rounds. Don't overwork the dough for the second rolling. Arrange the doughnuts on the 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 to oil to 360 F.
- Fry the doughnuts, a few at a time, in the 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 the fried doughnuts to the paper towel-lined pan or rack to cool.
- Fill a pastry bag with marshmallow. Insert the tip of the pastry bag into the side of a doughnut and squeeze to fill it with some of the marshmallow creme or Fluff. Repeat with the remaining doughnuts and marshmallow.
- In a saucepan over low heat, combine the 4 tablespoons of butter, 2 tablespoons of milk or light cream, the light corn syrup, 1 teaspoon of vanilla, and the chocolate. Cook until the chocolate and butter are melted, and the mixture is smooth, stirring constantly.
- Sift the confectioners' sugar into the mixture and whisk until well blended and smooth.
- Place the pan over a pan of hot water to keep warm while you dip the doughnuts.
- Dip the top of a doughnut into the chocolate mixture and place on a rack, chocolate side up. Sprinkle with graham cracker crumbs. Repeat with the remaining doughnuts.
The recipe makes about 1 dozen doughnuts.
|Nutritional Guidelines (per serving)|
|Total Fat||17 g|
|Saturated Fat||8 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||3 g|