Baked S'mores Doughnuts
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.
Servings 12 Doughnuts
Ingredients
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
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.