Baked S’mores Doughnuts are made with an easy chocolate doughnut that’s baked instead of fried and topped with marshmallow cream and graham cracker crumbs.
S’mores have been on my mind lately. They’re one of those sweet treats you loved as a kid and still love as an adult. Plus, there’s so many fun variations on s’mores. I’ve done quite a few recipes inspired by that classic flavor and texture combination. In fact, this time last year I had a “S’mores Week” here at Handle the Heat full of some pretty tasty recipes. Check it out! By the way, I love my job. Where else would I get to have s’mores week?!
Taste: There isn’t much better than the flavor combination of chocolate, marshmallow, and graham cracker!
Texture: Sort of like those cake doughnuts but with a sticky, smooth marshmallow icing and some crumbly, sandy graham cracker crumbs.
Ease: Very easy.
Appearance: I love the contrast between the dark chocolate doughnuts and the bright white icing.
Pros: Delicious and SO much easier than yeast-based fried doughnuts. Healthier, too.
Cons: The doughnuts don’t last longer than a day.
Would I make this again? Yes.
How to make Baked S’mores Doughnuts
For the doughnuts:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup plus 1 tablespoon plain yogurt
1 teaspoon vanilla extract
1 large egg
1/4 cup granulated sugar
1/4 cup packed light brown sugar
For the icing:
1 cup marshmallow fluff
2 tablespoons graham cracker crumbs
For the doughnuts:
Lightly grease a 6-hole doughnut tin and preheat oven to 350°F.
Sift the flour, cocoa powder, baking powder, baking soda, nutmeg, and salt into a medium bowl.
In another medium bowl whisk together the butter, yogurt, vanilla, egg, and sugars.
Make a hole in the flour mixture and pour the butter mixture into the hole. Using a rubber spatula, gently stir everything together until there are no more streaks of flour. Mixture will be thick.
Scoop the batter into a piping bag or ziptop bag and snip a small hole in the bottom corner. Squeeze the batter evenly among prepared doughnut tin. Bake for 8 to 10 minutes, or until doughnuts spring back when touched. Let cool completely on a wire rack.
For the frosting:
Place marshmallow fluff in a microwave-safe bowl and heat in microwave until melted and smooth, about 40 seconds. Be careful not to let marshmallow puff over the sides of the bowl when heated. Place graham cracker crumbs in a shallow dish.
Dip one flat side of each doughnut into marshmallow fluff. Place doughnuts on a cooling rack on top of a plate or towel to catch drips. Sprinkle with graham cracker crumbs. Serve.
Recipe by Tessa of Handle the Heat
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