Marshmallow Cream Filled S’mores Donuts Recipe

Introduction

Discover the fun and indulgence of Marshmallow Cream Filled S’mores Donuts. These fluffy, fried donuts feature a sweet marshmallow filling, rich chocolate ganache topping, and a crunchy graham cracker sprinkle that’s sure to delight your taste buds.

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
• 2 quarts vegetable oil (or a neutral oil of your choice, for frying)
• 2 whole graham crackers, crushed (~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

1. Step 1: Warm the milk to 110°F using a microwave or stove. Stir in the yeast gently and let it foam for 5-10 minutes.
2. Step 2: In a stand mixer bowl, whisk together melted butter, sugar, vanilla, salt, and cinnamon. Add the milk and yeast mixture, then mix in the eggs one at a time.
3. Step 3: Using a dough hook, gradually add about 3½ cups flour, scraping the sides as needed, until the dough is no longer very sticky and pulls away from the bowl.
4. Step 4: Cover the bowl with a towel and let the dough rise in a warm place for about 1 hour, until doubled in size.
5. Step 5: Roll out the dough on a floured surface to ½ inch thickness. Cut out circles, spacing them at least 1 inch apart on a floured baking sheet. Cover with a towel and let rise again for 30 minutes.
6. Step 6: Heat the oil in a deep pot to 360-370°F. Carefully fry each donut for 45-60 seconds per side until golden tan. Transfer to a cooling rack lined with paper towels.
7. Step 7: Crush the graham crackers finely using a food processor to create sand-like crumbs.
8. Step 8: Mix together room temperature butter, marshmallow fluff, powdered sugar, and 1 tablespoon heavy cream until smooth to make the filling.
9. Step 9: Fill a piping bag with the marshmallow cream. Poke a hole in each donut with a knife or chopstick to create space, then pipe the filling inside.
10. Step 10: For the chocolate ganache, bring ½ cup heavy cream to a boil, then remove from heat and stir in chocolate chips until melted and smooth.
11. Step 11: Dip the tops of the filled donuts into the ganache, then sprinkle with graham cracker crumbs. Let set briefly before serving.

Tips & Variations

• Use a candy or deep-fry thermometer to maintain consistent oil temperature for even frying and fluffy donuts.
• Substitute the marshmallow fluff with homemade marshmallow cream for a more natural flavor.
• Add a pinch of smoked sea salt on top for a unique sweet and salty twist.
• Try dipping donuts in peanut butter before adding the ganache for a rich flavor variation.

Storage

Store filled donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days but note the texture may change. Reheat gently in a low oven or microwave for a few seconds before serving to soften the filling and warm the chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the fridge overnight. Bring it back to room temperature before rolling and cutting the donuts.

What if I don’t have a donut cutter?

Use a pint glass or any round cutter about 3-4 inches wide. Lightly flour the edges each time you cut to prevent sticking.

Marshmallow Cream Filled S’mores Donuts Recipe

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These Marshmallow Cream Filled S’mores Donuts combine the nostalgic flavors of s’mores in a delightful donut form. Soft fried donuts filled with luscious marshmallow cream, topped with a rich chocolate ganache and a sprinkle of crunchy graham cracker crumbs create a truly indulgent treat perfect for any dessert lover.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 5 minutes
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 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

• 2 quarts vegetable oil (or a neutral oil of your choice, for frying)

Graham Cracker Sprinkle

• 2 whole graham crackers, crushed (~½ cup graham cracker crumbs)

Marshmallow Cream Filling

• 7 oz marshmallow fluff
• ½ cup (1 stick) unsalted butter, room temperature
• 1½ cups powdered sugar
• 1 tablespoon heavy whipping cream

Chocolate Ganache Frosting

• ½ cup heavy whipping cream
• 1 cup chocolate chips

Instructions

1. Prepare the Dough: Warm the milk to 110°F either in the microwave or on the stove. Stir in the yeast and allow it to foam for 5-10 minutes to activate.
2. Mix Wet Ingredients: In a stand mixer bowl, whisk together melted butter, granulated sugar, vanilla extract, salt, and cinnamon. Add the activated yeast milk, then mix in eggs one at a time to combine.
3. Add Flour & Knead: Using a dough hook, gradually add flour about 1 cup at a time, starting with 3½ cups. Continue adding flour until the dough is no longer overly sticky and pulls away from the bowl sides. Scrape as needed.
4. First Rise: Cover the dough with a towel and let it rise in a warm place for about 1 hour or until doubled in size.
5. Shape Donuts: On a floured surface, roll out the dough to ½ inch thickness. Cut into circles using a donut cutter or pint glass, maintaining at least 1 inch spacing on a floured baking sheet.
6. Second Rise: Cover donuts with a towel and let them rise again for about 30 minutes in a warm location until puffed.
7. Heat Oil: Heat 2 quarts of vegetable oil in a dutch oven or medium pot to 360-370°F. Use a thermometer to maintain temperature.
8. Fry Donuts: Carefully place one donut into the hot oil. Fry for 45-60 seconds, flip, and fry another 45-60 seconds until golden tan. Remove with tongs onto a cooling rack lined with paper towels. Repeat for all donuts one at a time.
9. Prepare Graham Cracker Crumbs: Process the graham crackers in a food processor until they resemble coarse sand.
10. Make Marshmallow Filling: In a bowl, beat together softened butter, marshmallow fluff, powdered sugar, and 1 tablespoon heavy cream until smooth and creamy.
11. Fill Donuts: Transfer the marshmallow cream to a piping bag fitted with a sturdy tip. Use a knife or chopstick to create space inside each donut, then fill generously with the cream.
12. Make Chocolate Ganache: Heat ½ cup heavy cream to a boil in a saucepan then remove from heat. Stir in chocolate chips until fully melted and smooth.
13. Apply Topping: Dip the top of each filled donut into the chocolate ganache, then sprinkle with graham cracker crumbs to finish.

Notes

• Ensure oil temperature stays between 360-370°F for best frying results and even color.
• Letting the dough rise twice produces light, fluffy donuts.
• Use a sturdy piping tip and poke holes in donuts before filling for easier marshmallow cream insertion.
• Allow ganache to slightly set before serving to prevent dripping.
• Store any leftover donuts in an airtight container for up to 2 days; best enjoyed fresh.

Keywords: s’mores donuts, marshmallow filled donuts, fried donuts, chocolate ganache donuts, dessert donuts