S'mores Baked Donuts
Light and tender and next level delicious, this Baked S’mores Donuts recipe is beloved by all. Airy graham cracker donuts are dipped in milk chocolate ganache, dusted with crumbs and topped with toasted marshmallows. Donuts have never tasted so decadent!
“Donuts. Is there anything they can’t do?”
A philosophical question from the infamous donut lover himself, Homer Simpson. I get what he’s saying. Never underestimate the power of donuts. They may have holes in the middle, but they fill voids in our lives. Hungry? Eat a donut. Sad? Hold a donut. Jaw wired shut? Smell a donut. You see, those infinite circles of dough can improve any situation.
I live within a block of a donut shop so whenever I’m feeling emotionally deficient deep fried help is just a few steps away. Plus walking is technically exercise, even if the destination is donut utopia. Yet, today I’m only walking as far as the kitchen because I’m feeling ambitious enough to make donuts myself.
Not just any old donuts; instead, I’m breaking out the blowtorch to make Baked S’mores Donuts.
But first, coffee, because I cannot be trusted around an open flame without my caffeine fix. Earlier this week I burned my bikini line straining spaghetti from a pot of boiling water. Don’t ask how scalding water got into my underwear, because I’m not even sure myself. But I need a java-level alertness to prevent my pelvis from being scorched by butane.
I love toasting marshmallows, but I don’t need to scar my lady parts to prove how much.
Now that you’ve been warned about the hazards of boiling water and blowtorches, be warned that Baked S’mores Donuts are as addicting as opioids. Don’t be surprised when you can’t stop eating these airy graham cracker donuts. Especially after they’ve been dipped in milk chocolate ganache, dusted with graham cracker crumbs and topped with toasted marshmallows.
Whether your making a fresh batch today or three batches tomorrow, you’ll enjoy two of fall’s all-time favorites, s’mores and donuts, with this recipe for baked donuts.
- 12 servings
- Prep time: 20 Minutes|Cook time: 12 Minutes|Total time: 32 Minutes
- Preheat oven to 350 degrees. Coat donut pan with nonstick spray and set aside.
- Using a food processor, finely crush graham crackers until texture resembles a powder.
- In a large bowl, whisk together flour, graham cracker powder, baking powder and salt.
- In a separate bowl, whisk melted butter and brown sugar until well combined.
- Add cream, vanilla and eggs and whisk until fully combined.
- Fold wet ingredients into dry ingredients and stir until just combined. Do not overmix. Note: batter will be thick.
- Pipe batter into donut pan, filling cavities 3/4 of the way.
- Bake 12 to 13 minutes. Donuts are done when tops spring back when pressed by a fingertip.
- Remove donuts from oven and cool in pan for 3 minutes before removing to bake remaining batter.
- Heat heavy cream in a small saucepan until it begins to simmer.
- Place chocolate chips in a heatproof container and pour heavy cream over chips.
- Let sit for 3 minutes to allow chips to melt then stir with a spoon until smooth.
- Cool slightly then spread on donut tops.
- Garnish warm ganache with crushed graham crackers then refrigerate for 5 minutes to set.
- Toast marshmallows with a kitchen blowtorch or an oven broiler, place on donuts and enjoy.
- Pipe batter into your donut pan using a zip-top bag with a bottom corner snipped off.
- Marshmallows can either be toasted with your oven broiler or a kitchen blowtorch. To broil, place marshmallows on a baking sheet covered with aluminum foil then position your oven rack at the top and set broiler to “HI”. Toast for approximately 1 to 2 minutes or until golden brown. Be vigilant while broiling or marshmallows may burn.
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