|Nutritional Guidelines (per serving)|
|Servings: 12 doughnuts (12 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 3g||11%|
|*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.|
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.