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S'Mores Doughnuts

Light and fluffy graham cracker doughnuts topped with gooey marshmallow, graham cracker crumbs, and dark chocolate.
Prep Time 9 hours 15 minutes
Cook Time 20 minutes
Total Time 9 hours 35 minutes
Servings 12 -14 Doughnuts

Ingredients

For the Graham Cracker Doughnuts:

  • 1 1/4 Cups Whole Milk
  • 1/4 Cup Dixie Sugar
  • 2 1/4 Teaspoons one package Red Star Platinum active dry yeast
  • 2 Large Eggs lightly beaten
  • 1 1/4 Stick Unsalted Butter melted
  • 1 Cup Finely Ground Graham Cracker Crumbs
  • 3 1/2 Cups All-Purpose Flour
  • 1/4 Teaspoon Cinnamon
  • 1/4 Teaspoon Salt
  • Canola Oil for frying

For the Topping:

  • 3 Tablespoons of Unsalted Butter
  • 1/4 Teaspoon Nielsen-Massey Pure Vanilla Extract
  • 5 Cups Mini marshmallows
  • 2 Crushed Graham Crackers
  • 1, 1.75 Ounce Dark Chocolate Bar grated

Instructions

  1. Add the milk to a microwave-safe measuring cup/dish. Heat in the microwave for about 40 seconds to warm. Do not exceed 110 degrees F.
  2. Add the milk to the bowl of an electric stand mixer fitted with the dough hook attachment. Mix the sugar into the milk using a fork. Once the sugar is dissolved, add the yeast. Mix with fork to combine. Let the yeast activate for about 5 minutes.
  3. Once the yeast is foamy, add the eggs and the slightly cooled, melted butter. Mix with the dough hook attachment on low to combine.
  4. Add in the graham cracker crumbs, flour, cinnamon, and salt. Mix on low until the dough starts to come together. Then increase the speed to medium/high. Knead on medium/high for 5 minutes until the dough is still slightly sticky but doesn't cling to the bowl.
  5. Grease the inside of a large mixing bowl with canola oil, coconut oil, or butter. Transfer the dough to the bowl. Coat the dough in the oil. Cover with plastic wrap and then refrigerate overnight.
  6. The next day, turn the dough out on to a floured surface. Using a rollin pin, roll the dough out to about 1/4 inch thickness. Using a 3 inch circle cutter, cut out doughnuts. Use a small knife or a teeny circle cookie cutter for the interior circle. Transfer cut out doughnuts to a floured cookie sheet. Roll the scraps together and cut out more doughnuts. Let the doughnuts rise for one hour.
  7. While the doughnuts finish rising, heat about 2 inches of oil in a cast iron skillet until about 375 degrees F.
  8. Once the oil is hot, drop two to three doughnuts into the oil. Cook for 45-60 seconds per side. Then remove doughnuts and transfer to a paper towel lined wire rack. Continue process until all doughnuts are fried.
  9. Now for the marshmallow topping. Melt the butter in a medium skillet over a medium flame. Once melted, add the marshmallows and vanilla extract. Stir to combine. Keep stirring until the marshmallows melt. Turn the heat down to low ASAP.
  10. Work quickly and carefully dunk each doughnut into the hot marshmallow. Allow excess to drip off and then quickly flip over on to a wire rack (without the paper towel on it). While the marshmallow is hot, sprinkle graham cracker crumbs on top. Wait until the marshmallow cools slightly before adding the grated chocolate or it will all melt right away. Continue until all doughnuts are topped.