S’mores
- 30m Prep Time
- 15m Cook Time
- 45m Ready In
A campfire-inspired doughnut treat filled with chocolate and marshmallow, coated in a graham cracker crust. Serve immediately for the ultimate ooey-gooey experience.
Ingredients
- unsalted butter melted, divided
- 10 graham crackers finely crushed
- 9.86 ml superfine sugar
- raised dough of choice
- 14.8 ml milk of choice or water at room temperature
- 12 milk or dark chocolate 1-ounce squares
- 48 mini marshmallows
- Basic Sugar or Chocolate glaze optional
Nutrition (per serving, estimated)
Estimated based off 3 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 55 mg
- Iron: 1.42 mg
- Magnesium: 9.47 mg
- Phosphorus: 44 mg
- Potassium: 40.4 mg
- Zinc: 0.23 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 9.86 ml superfine sugar
- raised dough of choice
- 48 mini marshmallows
Prepare
- unsalted butter, melted, divided
- 10 graham crackers, finely crushed
- 14.8 ml milk of choice or water, at room temperature
- 12 milk or dark chocolate, 1-ounce squares
- Basic Sugar or Chocolate glaze, optional
Let's Cook
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Step 1.
In a shallow bowl, stir together 3 tablespoons of the melted butter, the finely crushed graham crackers, and superfine sugar until combined. Cover the bowl with plastic wrap and set aside.
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Step 2.
Prepare the chosen raised dough as directed through the initial chilled rise stage. On a lightly floured surface, roll out the dough to just a bit more than ¼ inch thick. Using a doughnut or cookie cutter, cut out 3-inch rounds. Gather the scraps, re-roll, and cut more rounds until you have 8 to 12 rounds. Then roll out half of the rounds to about 3¼ inches in diameter (these will be the tops).
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Step 3.
To assemble, lightly brush each wider (3¼-inch) dough round with the milk of choice or water. Place 1 square of chocolate and 4 mini marshmallows in the center of each brushed round. Top each with a smaller (3-inch) dough round and lightly pinch the edges to seal. Then recut the doughnuts with the same 3-inch cutter, pressing firmly to seal the edges and trim any excess dough.
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Step 4.
Fry or bake the filled doughnuts as directed by your dough recipe. Let them cool for 3 minutes on a wire rack. While still warm, either glaze the doughnuts with Basic Sugar or Chocolate glaze (if using) or brush them with the remaining 1 tablespoon melted butter. Then dip the top of each doughnut into the reserved graham cracker mixture, coating well. Serve immediately while the chocolate and marshmallow are still ooey-gooey.