Baked S'mores Doughnuts

Name: Baked S'mores Doughnuts
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 12 Doughnuts
Ingredients: 1 1/2 cups (190 grams) all-purpose flour; 1/2 cup (55 grams) crushed graham crackers; 1/3 cup (67 grams) light brown sugar; 1/3 cup (67 grams) granulated sugar; 2 tablespoons (15 grams) cornstarch; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; Pinch salt; Pinch freshly ground nutmeg; 2/3 cup (158 milliliters) buttermilk; 2 large eggs; 2 tablespoons (30 grams) unsalted butter; 1 teaspoon (5 milliliters) vanilla extract; 2 cups (120 grams) mini marshmallows; 1/4 cup (60 milliliters) water; 3 tablespoons (45 grams) unsalted butter; 1 1/2 cups (170 grams) powdered sugar; 1 teaspoon (5 milliliters) vanilla extract; 5 ounces (140 grams) milk, semi-sweet, or dark chocolate chips; crushed graham crackers

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings
12 Doughnuts
Course
Breakfast
Cuisine
International

Baked S'mores Doughnuts

Iris Warren

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A recipe for Baked S'mores Doughnuts! These baked graham cracker doughnuts are covered with a toasted marshmallow glaze and a drizzle of melted chocolate.

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Ingredients

Servings

Baked Graham Cracker Doughnuts:

1 1/2 cups (190 grams) all-purpose flour
1/2 cup (55 grams) crushed graham crackers
1/3 cup (67 grams) light brown sugar
1/3 cup (67 grams) granulated sugar
2 tablespoons (15 grams) cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch salt
Pinch freshly ground nutmeg
2/3 cup (158 milliliters) buttermilk
2 large eggs
2 tablespoons (30 grams) unsalted butter melted and slightly cooled
1 teaspoon (5 milliliters) vanilla extract

Toasted Marshmallow Glaze:

2 cups (120 grams) mini marshmallows
1/4 cup (60 milliliters) water
3 tablespoons (45 grams) unsalted butter room temperature
1 1/2 cups (170 grams) powdered sugar
1 teaspoon (5 milliliters) vanilla extract

Topping:

5 ounces (140 grams) milk, semi-sweet, or dark chocolate chips melted
crushed graham crackers for garnish

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Instructions

To make the Baked Graham Cracker Doughnuts:

Preheat oven to 350˚F (180˚C). Grease two doughnut pans well with butter.
In a large bowl, whisk together the flour, crushed graham crackers, brown sugar, granulated sugar, cornstarch, baking powder, baking soda, salt, and nutmeg.
In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. Fold into the flour mixture until just combined with no streaks remaining.
Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans. Each cavity should be about 2/3 full.
Bake in preheated oven until golden and the tops spring back when lightly pressed, 10-12 minutes. Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.

To make the Toasted Marshmallow Glaze:

Line a baking sheet with foil. Arrange the miniature marshmallows in a single layer. Broil until well toasted on the tops, 45-90 seconds. Allow to cool.
In a medium saucepan, place the water and butter over medium heat.
Once the butter is melted and heated through, whisk in the toasted marshmallows until the mixture is smooth. Slowly whisk in the powdered sugar to create a thickened glaze. Remove from heat and whisk in the vanilla extract.

To assemble:

Dip the top of each cooled doughnut into the warm toasted marshmallow glaze.
Drizzle with the melted chocolate and top with a sprinkle of crushed graham crackers.
Allow to set for a few minutes, then serve within a day.