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Marshmallow Cream Filled S’mores Donuts Recipe

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5 from 474 reviews

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/marshmallow-cream-filled-smores-donuts-recipe/