I posted a photo of these S’mores donuts on Instagram today and they got quite a nice reception, so I decided to put the recipe up here on my site.
Donuts can be time consuming to make but they’re worth it!
They are best eaten immediately, and I mean, they are delicious. I have been making cookies for 9 months straight, so I thought they would be a nice change of pace. I didn’t regret my decision.
How to Make S’more Donuts
I used the recipe for my Raised Mini Donuts, cut them into 2 in [5cm] pieces, and used the large end of a small plain piping tip to cut out the holes (a smaller biscuit cutter or the small end of a funnel will also work). While the donuts were still warm, I rolled them in toasted graham cracker crumbs.
After they cooled, I dipped them in melted chocolate, and then immediately topped them with a homemade marshmallow, which was toasted with a kitchen torch until deep golden brown. If you want to save time, you can use store bought marshmallows, but note that they often don’t toast quite as pretty.
If you do want to make your own marshmallows, I suggest trying Zoe Francois’ recipe here. (I do have a recipe of my own, but it will be published in my next book, so I can’t share it quite yet, apologies!) I let the marshmallows set in a 9 x 13 in [22 x 33cm] baking pan, and then used a 2 in [5cm] biscuit cutter to cut out rounds the next day.
This recipe made about 20 donuts. The donuts are best eaten the day they are made.
More Donut Recipes:
Homemade S’mores Donuts
- 1 recipe Raised Mini Donuts cut into 2 in [5cm] pieces, and use the large end of a small plain piping tip to cut out the holes (a smaller biscuit cutter or the small end of a funnel will also work)
Graham Cracker Crumbs
- 1/2 cup [50g] graham cracker crumbs
- 1 tablespoon [12g] sugar
- 2 tablespoons [18g] unsalted butter melted
- 4 ounces [113g] milk or semi-sweet chocolate melted and still warm
- homemade or store-bought marshmallows
- Make one batch of Raised Mini Donuts, cut them into 2 in [5cm] pieces, and used the large end of a small plain piping tip to cut out the holes (a smaller biscuit cutter or the small end of a funnel will also work). Let cool.
For the Graham Cracker Crumbs
- Adjust an oven rack to the middle position, and preheat the oven to 350F [180C]. Line a baking sheet with parchment paper.
- In a small bowl, combine the graham cracker crumbs and the sugar. Pour the melted butter over the top, and mix to combine.
- Pour the crumbs on the prepared pan, and bake for 6 to 8 minutes, until they are light golden brown and smell toasty. Move to a wire rack and let cool to room temperature. Move the cooled crumbs to a medium bowl, and then toss the warm donuts in the crumbs. Set them on a wire rack to cool completely.
For the Chocolate + Marshmallow Layers
- Dip the top of the cooled donuts in the chocolate. Immediately place a marshmallow (see note above in post) on top to adhere. Let the chocolate set, then toast the marshmallow with a kitchen torch if desired, and eat immediately.