S'MORES DOUGHNUTS
Steps:
- For the doughnuts: Preheat the oven to 350 degrees F. Spray two 6-cavity doughnut pans with cooking spray (or bake in two batches).
- Whisk together the flour, sugar, baking soda and cocoa mix in a large bowl. In a spouted measuring cup, whisk the buttermilk, egg, melted butter and vanilla. Pour the wet ingredients into the dry and mix with a spatula until just combined. Transfer to a gallon-size resealable plastic bag and snip off one of the bottom corners (you can also use a piping bag). Pipe the batter into the prepared doughnut pans.
- Bake until the doughnuts are puffed and a tester inserted into the center comes out clean, about 10 minutes. Cool in the pans on a wire rack.
- For the glaze: Meanwhile, combine the chocolate chips and cream in a heatproof bowl set over an inch of simmering water. Heat until melted, about 10 minutes, then stir until smooth.
- Place the crushed graham crackers in a shallow bowl. Dip the tops of the doughnuts first in the glaze and then in the graham crackers. Top each doughnut with a marshmallow half, cut-side down, and toast the marshmallows with a kitchen torch before serving.
BAKED S'MORES DOUGHNUTS WITH CHOCOLATE GLAZE
Blogger Bree Hester of Baked Bree adds all the great flavors of s'mores to doughnuts!
Provided by Bree Hester
Categories Dessert
Time 25m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
- In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
- Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
- Meanwhile, in small bowl, mix glaze ingredients with whisk until smooth.
- Dip tops of doughnut tops in glaze; sprinkle with graham cracker pieces and mallow bits. Serve warm.
Nutrition Facts : ServingSize 1 Serving
S'MORES DOUGHNUT SANDWICHES
It's hard to imagine anything better than a warm, sticky glazed doughnut or freshly prepared s'mores, but mashing the two together is pretty much the perfect sweet treat. Inspired by a campfire dessert called a Bullseye, this s'mores doughnut sandwich is a gooey mess in the best way, because having melted marshmallow drip down your arm is half the fun. Add a pinch of flaky sea salt if desired to bring a lovely salty-sweet balance to this sugar rush.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 2 Servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F or prepare a grill for medium indirect heat. For a gas grill (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For a charcoal grill, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. (Be sure to consult the grill manufacturer's guide for best results.)
- Break the chocolate bar into squares. Lightly spray kitchen shears with cooking spray and cut the marshmallows in half crosswise.
- Slice each doughnut in half horizontally with a serrated knife. Place the doughnut bottoms, cut-side up, on 2 pieces of nonstick aluminum foil. Top each doughnut bottom with half of the chocolate squares, a pinch of flaky salt if using, 6 marshmallow halves and a doughnut top. Wrap each sandwich in the foil.
- Bake or grill over indirect heat, covered, until the chocolate melts and the marshmallows are puffed and gooey, 8 minutes. Let cool slightly before eating!
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- Turn marshmallow mixture into pan and let site for at least four hours or overnight. To cut run a knife along the edges of the pan and turn out onto a surface covered with powdered sugar. Cut into large squares.
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