#FoodieExtravaganza Doughnuts: Baked S’mores Doughnuts

I am sharing Baked S’mores Doughnuts for this month’s #FoodieExtravaganza Doughnuts theme! What is Food Extravaganza? It’s when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? The host for the month looks at The Nibble and pick something off of their list. 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. July is National Culinary Arts month so let’s just go with that. Also in July: Fried Chicken Day (today, the 6th), Blueberry Muffin Day (the 11th), and Junk Food Day (the 21st). Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

I know I have posted a few doughnut recipes lately. This is the third in just as many weeks. I didn’t plan it that way, but it has been quite the delicious month. This latest doughnut recipe is for Baked S’mores Doughnuts. The doughnut base has crushed graham crackers mixed right in. It is topped with a toasted marshmallow frosting, then finished with a drizzle of melted chocolate and sprinkling of graham cracker crumbs. I made them in a mini donut pan for perfect little bites (and to make myself feel better about having more than one….or 5,6,7).

The buttercream was definitely the star for these doughnuts. It was the first time I had ever tried a marshmallow frosting. The marshmallows are toasted under the broiler, then mixed right into the butter until smooth.

Oil the pan well before adding the batter. Mine still stuck a bit, but were easier to remove once they cooled. I used a mini donut pan, so the amount of doughnuts depend on the size of your pan. I transferred the batter to a pastry bag to easily fill the little molds.

Here is what everyone else made for the event:

Gluten-Free Matcha Doughnuts – Three Ways! by Culinary Adventures with Camilla
Raspberry Cookies n Cream Baked Doughnuts by Baking in Pyjamas
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
Strawberry Shortcake Donut Tarts by Fearlessly Creative Mammas
15 Minute Funnel Cake Bites by From Gate to Plate
Cake Mix Donuts by I’m Hungry
Doughnut Trifle by A Day in the Life on the Farm
Watermelon Doughnuts by The Freshman Cook
Baked Cherry Lemon Donuts by Caroline’s Cooking
Orange Glace Donuts by Basic N Delicious
Medhu Vada – Savory Lentil Doughnut by Sneha’s Recipe

Still looking for more doughnut ideas? Here are my previously posted recipes: Cinnamon Roll Donuts, Coconut Lime Baked Donuts, Star Doughnuts, Meyer Lemon Doughnuts, Orange Poppy Seed Baked Doughnuts, Olive Oil Doughnuts with Dark Chocolate Glaze and Sea Salt, Berliner (German Doughnut), Whole Wheat Baked Strawberry Doughnuts, Nutella Glazed Doughnuts, Farsangi Fánk (Hungarian Ribbon Doughnuts), Blood Orange Cream Cheese Filled Doughnuts, Nuégados Guatemaltecos (Guatemalan Orange Scented Fried Dough), and Spritzkuchen (German Crullers).

Baked S’mores Doughnuts
Adapted from Lynsey Lou’s
~30 mini doughnuts

Doughnuts:
1/2 cup all purpose flour
1/2 cup bread flour
1/4 cup graham cracker crumbs
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted and slightly cooled
1/2 cup plain whole milk yogurt
1 teaspoon vanilla extract
1 egg
Toasted Marshmallow Buttercream:
2 cups plain marshmallows
8 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
1 tablespoon heavy cream
1 teaspoon vanilla extract
Topping:
1/2 cup dark chocolate chips
Graham cracker crumbs

To make the doughnuts: Preheat oven to 350 degrees F. Grease a doughnut pan with oil and flour.

In a large bowl, whisk together the all purpose flour, bread flour, graham cracker crumbs, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon.

In a medium bowl, whisk together the butter, yogurt, vanilla extract, and egg. Fold into the flour mixture until just combined.

Pour or pipe the batter into the prepared doughnut pan 2/3 full. Bake in preheated oven until the tops spring back when touched and are golden, 8-12 minutes. Allow to cool, then remove to wire rack.

To make the marshmallow buttercream: Line a baking sheet with parchment. Arrange the marshmallows in a single layer. Broil until well toasted on the tops, 45-90 seconds. Allow to cool.

In a large bowl, beat the butter until light and fluffy. Beat in the powdered sugar, then the heavy cream and vanilla extract. Slowly add the cooled marshmallows and beat until broken down and fluffy. Allow to cool, then spread over the doughnuts.

For the topping: Melt the dark chocolate in a double boiler or the microwave in 20 second intervals, stirring in-between, until smooth. Allow to cool slightly, then transfer to a plastic bag. Snip off a corner of the plastic bag with chocolate, then sprinkle with graham cracker crumbs. Allow to set before serving.