Marshmallow Cream Filled S’mores Donuts Recipe
Indulge in the delightful treat of Marshmallow Cream Filled S’mores Donuts, featuring a soft, fluffy fried dough filled with a creamy marshmallow center, topped with rich chocolate ganache and crunchy graham cracker crumbs. Perfect for dessert or a special snack, these donuts bring the nostalgic flavors of s’mores into a fun, handheld form.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 donuts
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
Dough Ingredients
- 1 cup whole milk
- 2¼ teaspoons (1 packet) active dry yeast
- ½ cup (1 stick) unsalted butter, melted and cooled
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 2 large eggs
- 3¾–4¼ cups all-purpose flour
Frying Oil
- 2 quarts vegetable oil (or a neutral oil of your choice, for frying)
Toppings and Fillings
- 2 whole graham crackers (crushed, about ½ cup graham cracker crumbs)
- 7 oz marshmallow fluff
- ½ cup (1 stick) unsalted butter, room temperature
- 1½ cups powdered sugar
- 1 tablespoon heavy whipping cream (for filling)
- ½ cup heavy whipping cream (for ganache)
- 1 cup chocolate chips
Instructions
- Prepare the Yeast Mixture: Warm the milk to 110°F either in the microwave or on the stove. Gently stir in the active dry yeast and let it foam for 5 to 10 minutes, indicating the yeast is active.
- Make the Dough: In a stand mixer bowl, whisk together melted butter, granulated sugar, vanilla extract, salt, and cinnamon. Add the yeast-milk mixture, then beat in eggs one at a time. Using a hook attachment, gradually add approximately 3½ cups flour, continuing to add small amounts until the dough feels less sticky and pulls away from the bowl sides.
- First Rise: Cover the dough with a towel and let it rise in a warm spot for about 1 hour, until it doubles in size.
- Shape Donuts: Roll the dough out on a floured surface to about ½ inch thickness. Cut out donut shapes using a donut cutter, pint glass, or similar. Place the cut donuts on a floured baking sheet about 1 inch apart.
- Second Rise: Cover the donuts with a towel and let them rise for another 30 minutes until puffy.
- Heat Oil for Frying: Heat 2 quarts of vegetable oil in a dutch oven or medium pot to 360-370°F. Monitor with a thermometer throughout frying.
- Fry the Donuts: Carefully place one donut at a time in hot oil. Fry each side for 45-60 seconds until golden tan. Remove with tongs onto a rack lined with paper towels. Repeat for all donuts.
- Prepare Graham Cracker Crumbs: Place graham crackers in a food processor and pulse until fine crumbs resembling coarse sand form.
- Make Marshmallow Cream Filling: In a bowl, combine room temperature butter, marshmallow fluff, powdered sugar, and 1 tablespoon heavy cream. Beat until smooth and creamy.
- Fill the Donuts: Use a piping bag fitted with a sturdy tip to fill each donut with the marshmallow cream. Poke the center of donuts with a knife or chopstick first to create a space for filling.
- Prepare Chocolate Ganache: In a small saucepan, bring ½ cup heavy cream to a boil, then remove from heat. Stir in chocolate chips until fully melted and smooth.
- Top the Donuts: Dip the top of each filled donut into the chocolate ganache and immediately sprinkle with graham cracker crumbs for garnish.
Notes
- Ensure the milk temperature is around 110°F to properly activate the yeast without killing it.
- The dough should be slightly sticky but manageable; add flour gradually to avoid a dry dough.
- Use a candy or deep-fry thermometer to monitor oil temperature precisely for perfect frying.
- Donuts should be fried in small batches to keep oil temperature steady.
- Fill the donuts while still fresh for best texture and flavor.
- Leftover ganache can be refrigerated and gently reheated before use.
- Substitute vegetable oil with canola or peanut oil if preferred for frying.
- For a dairy-free version, use plant-based milk, vegan butter, and dairy-free cream alternatives.
