Marshmallow Cream Filled S'mores Donuts - Broken Oven Baking Company (2024)

5 from 3 votes

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Step 1: In a small saucepan on the stove, heat whole milk to 110°F. Remove from the stove and add the active dry yeast, allowing it to foam, about 5-10 minutes. This can also be done in the microwave instead.

Step 2: In the bowl of a stand mixer, mix the melted butter, sugar, vanilla, salt, and cinnamon with the paddle attachment. Add the milk and yeast mixture and then the eggs until combined. Switch to the dough hook attachment, and mix on medium high until the dough doesn't stick to your finger or the sides of the bowl. Cover with a kitchen towel and let rise for about 1 hour, until doubled in size.

Step 3: Transfer dough to a lightly floured surface, and roll out to about ½ inch with a rolling pin. Cut out donuts and place on a lightly floured baking sheet. Cover and let rise for another 30 minutes.

Step 4: Fry donuts in 365°F hot oil, flipping to ensure they are golden brown on both sides. Transfer to a wire rack to cool.

Step 5: To make the marshmallow frosting, mix marshmallow cream, softened butter, powdered sugar, and heavy cream until light and fluffy. Transfer buttercream to a piping bag with a metal tip, and fill cooled donuts.

Step 6: Make the chocolate ganache by covering the chocolate chips with scalded cream. Allow to sit for a few minutes, then stir until fully combined. Dunk the tops of the filled donuts into the melted chocolate and sprinkle with crushed graham crackers on top.

Can I make these donuts in an air fryer?

I haven't tested this recipe in an air fryer, but a reader has successfully made these with this method!

Can I substitute instant yeast for active dry yeast?

No. Because these two types of yeasts are made using different processes, instant yeast will bloom and activate far faster than active dry yeast. This recipe benefits from the slower activation of active dry yeast to ensure the dough rises correctly.

How can I tell if my yeast is active?

If the yeast bubbles in the warm milk, it's active! If it doesn't, start over with new yeast. I like to store my active dry yeast in a jar in the freezer to keep it fresh longer.

Dough

• ▢ 1 cup (236.59 ml) whole milk
• ▢ 2¼ teaspoons (1 packet) (15.75 g) active dry yeast
• ▢ ½ cup (1 stick) (113.5 g) unsalted butter melted and cooled
• ▢ ¼ cup (50 g) granulated sugar
• ▢ ½ teaspoon (½ teaspoon) vanilla extract
• ▢ 1 teaspoon (6 g) salt
• ▢ ½ teaspoon (1 g) cinnamon
• ▢ 2 large (2 large) eggs
• ▢ 3¾-4¼ cups (468-531 g) all-purpose flour
• ▢ 2 quarts (1.89 l) vegetable oil (or a neutral oil of your choice, for frying)

Graham Cracker Sprinkle

• ▢ 2 whole (28 g) graham crackers crushed (~½ cup graham cracker crumbs)

Marshmallow Buttercream Filling

• ▢ 7 oz (7 oz) marshmallow fluff
• ▢ ½ cup (1 stick) (113.5 g) unsalted butter room temperature
• ▢ 1½ cups (180 g) powdered sugar
• ▢ 1 tablespoon (1 tablespoon) heavy whipping cream

Chocolate Ganache Frosting

• ▢ ½ cup (118.29 ml) heavy whipping cream
• ▢ 1 cup (170 g) chocolate chips

Dough

• In the microwave or over the stove, bring the milk to 110°F.

• Gently mix 2¼ teaspoon yeast into the milk and let it sit & foam for 5-10 minutes.

• In the bowl of a stand mixer, whisk together the butter, sugar, vanilla, salt, and cinnamon. Add the milk/yeast, and then mix in the eggs one at a time.

• While mixing with a hook attachment, gradually add ~1 cup of flour at a time until you've added ~3½ cups. Continue adding a small amount of flour until the dough is no longer super sticky and it pulls away from the sides of the bowl (scrape the sides as necessary).

• Cover the bowl with a towel and let it sit and rise in a warm place for ~1 hour.

• When the dough is about double its original size, roll it out on a floured surface so it's about ½ inch thick.

• Cut circles out of the dough and place them on a lightly floured baking sheet with at least 1 inch between each other. (If you don't have a donut cutter, I like to use a pint glass or anything somewhat equivalent in size. Flour the edges before each cut so the dough doesn't stick.)

• Cover the donuts with a towel and let them rise again in a warm place for ~30 minutes this time.

• While the donuts are rising, heat 2 quarts of oil on the stove (~2 inches deep). I like to use my dutch oven or a medium-sized pot.

Frying

• Heat the oil to 360-370°F. Check the temperature throughout the frying process using a thermometer to make sure the oil is maintaining this temperature.

• When the oil and donuts are ready, carefully (be very gentle so you don't splash oil!) place one donut into the oil.

• Fry for 45-60 seconds and then flip and fry for another 45-60 seconds. Carefully take it out of the oil and place on a cooling rack covered with paper towels (donut should be tan all around). I like to use a spatula to place them in the oil and then a tongs to flip and remove from the oil.

• Continue frying one donut at a time until they're all puffy and tan.

Graham Cracker Sprinkle

• Break up 2 graham crackers into a food processor and chop until the pieces are almost grainy like sand.

Marshmallow Cream Filling

• Mix together the butter, marshmallow fluff, powdered sugar, and heavy cream until smooth.

• Add the filling into a bag with a sturdy piping tip, and fill each donut. (I like to use a butter knife or chopstick to poke around in the donut to make room for the filling prior to doing so.)

Chocolate Ganache Frosting

• In a small/medium saucepan, bring the heavy cream to a boil, then remove it from the heat.

• Stir in the chocolate chips until they're fully melted.

• Dip the top of each donut into the chocolate and sprinkle graham cracker crumbs on top.

Donuts are best eaten the day of but can be stored overnight in an airtight container.

The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

Calories: 1439kcalCarbohydrates: 53gProtein: 5gFat: 137gSaturated Fat: 29gPolyunsaturated Fat: 69gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 70mgSodium: 170mgPotassium: 78mgFiber: 1gSugar: 27gVitamin A: 551IUVitamin C: 1mgCalcium: 35mgIron: 2mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.