A recipe for Baked S’mores Doughnuts in celebration of #FoodieExtravaganza’s Doughnuts event! These baked graham cracker doughnuts are covered with a toasted marshmallow glaze and a drizzle of melted chocolate.
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Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you. Somehow in all the planning July was overlooked so in a mad dash in the second half of June, Lauren of From Gate to Plate told us to celebrate the doughnut.
If anyone is keeping score, National Doughnut Day is actually the first Friday in June, but none of us are complaining to be celebrating one of America’s favorite breakfast treats today. Other foods actually celebrated in July include ice cream, macaroni, strawberry sundae, hot dog, milk chocolate, cotton candy, watermelon, cheesecake, Caesar salad, and more.
If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. Posting day is alway the first Wednesday of the month. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!
Baked S’mores Doughnuts
For today’s event, I am sharing one of my favorite treats in doughnut form! These Baked S’mores Doughnuts are packed with the flavors of the classic dessert in every bite. The doughnut base is filled with crushed graham crackers, piped into donut pans, and baked just until golden.
After cooling to room temperature, the doughnuts are covered with a sweet toasted marshmallow glaze, then drizzled with melted chocolate and an additional sprinkling of graham crackers for a delicious final touch.
A Few Baked Doughnut Tips
I pulsed the graham crackers in a food processor until finely ground. If unavailable, you can also place them in a ziplock bag and hit with a rolling pin.
Bake the donuts until puffed and golden. The tops should spring back when lightly touched. Ten to twelve minutes is usually perfect for me. Allow the donuts to rest in the pan for about 5 minutes before removing. This will make them easier to move without the risk of sticking to the pan or crumbling. Cool completely to room temperature before covering in the glaze.
I used this doughnut pan on Amazon to make the round baked doughnuts (the heart-shaped is no longer available). The easiest way to fill the (well-greased) pan is to transfer the batter to a piping bag or large ziploc bag with the corner snipped off. You can also gently spoon the batter in until each cavity is 3/4 full. Don’t have a doughnut pan? Use a mini muffin pan to make doughnut bites- the cooking time may vary.
These Baked S’mores Doughnuts are best the day they are made. Once the doughnuts have been glazed, they will become sticky after a few hours. If you have extra that you want to freeze, arrange them in a single layer on a parchment lined baking sheet and transfer to a freezer-safe bag once frozen. Defrost at room temperature overnight and glaze right before serving.
Here is what everyone else made for the event:
- Gluten-Free Matcha Doughnuts – Three Ways! by Culinary Adventures with Camilla
- Lemon Poppy Seed Donuts by Making Miracles
- Chocolate Snickerdoodle Doughnuts by Sew You Think You Can Cook
- Baked S’mores Doughnuts by Tara’s Multicultural Table
- Cake Mix Donuts by Cooking with Traci
- Doughnut Trifle by A Day in the Life on the Farm
- Watermelon Doughnuts by The Freshman Cook
- Medhu Vada – Savory Lentil Doughnut by Sneha’s Recipe
Baked S’mores Doughnuts Recipe
Adapted from Lynsey Lou’s
Baked S'mores Doughnuts
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
- 5 ounces (140 grams) milk, semi-sweet, or dark chocolate chips melted
- Crushed graham crackers for garnish
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.
- 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.