Baked S’mores Doughnuts

Yield: 6 doughnuts

Prep Time: 15 minutes

Cook: 35 minutes

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...

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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Baked S'mores Doughnuts

13 Responses to “Baked S’mores Doughnuts”

  1. #
    Halloween Cake Tin — July 30, 2012 at 1:38 am

    Finally..something that resembles doughnuts that doesn’t involve messing about with yeast! 🙂 They look and sound scrummy!

  2. #
    Blog is the New Black — July 30, 2012 at 2:31 am

    S’mores anything is so summery! Love these!

  3. #
    I'm At Home Baking — July 30, 2012 at 8:33 am

    Wow, these look super delicious!!

  4. #
    Cathy @ Noble Pig — July 30, 2012 at 1:40 pm

    Whoa, these sound amazing, I just got a doughnut pan so I see these in my future!!

  5. #
    Lynna — July 31, 2012 at 2:35 am

    genius. i LOVE baked donuts! ♥ and only 6 servings? well, you just saved my jeans! LOL

  6. #
    Melinda (Kitchen Tested) — July 31, 2012 at 6:54 pm

    All I can say is that I’m jealous I didn’t think of these 🙂 Incredible!!! I can’t wait to make these in my own kitchen.

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  8. #
    Jed Gray (sportsglutton) — September 27, 2012 at 1:15 pm

    Hi Tessa,

    Not sure if the e-mailed I sent you yesterday ended up in your spam box, but I wanted to feature a link to your recipe (via your image) in my Friday Football Fix. Please let me know if this is agreeable.

    Many thanks!!


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    Your post is very interesting. Ive read your blog for few days now and I trully enjoy your blog. Thank you for your great work!

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    Lauren — July 12, 2017 at 7:33 pm

    I tried these donuts and they are quite delicious! One question tho…

    The mixture, like you said it would be, was indeed thick. It was thick and sticky (kind of like Play-Doh) to the point that spooning it into the pans was far more effective than a bag because they were too thick to be squeezed out. Because I reverted to a spoon, the tops were a bit more uneven and crumbly looking than the smooth undersides, as I couldn’t smooth them out with the spoon without the batter getting stuck to the spoon. Is there something I can do to make the batter easier to squeeze from a bag and less Play-Doh texture? Or is that just how it is supposed to be? (I followed the recipe exactly).



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