Smores Donuts
- Mixing bowls
- Kitchen scale
- Heavy-bottomed pot
- Wire rack
INGREDIENTS
- ½ cup/120 milliliters cold milk
- 1 tablespoon/12 grams dry yeast
- 1 tablespoon/12 grams sugar
Dough:
- ½ cup/120 milliliters cold milk
- 4 tablespoons/40 grams sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste
- 3½ cups/500 grams bread flour
- ½ teaspoon salt
- 3.5 ounces/100 grams cold butter, cut into cubes
- 1 tablespoon brandy
Filling:
- 1 cup/200 grams marshmallow cream
- Amarula liqueur, for pipettes
Topping:
- 7 ounces/200 grams dark chocolate
- 2 teaspoons oil
- 1 cup/100 grams tea biscuits, crushed
- Mini marshmallows
INSTRUCTIONS
- In a small mixing bowl, stir together the cold milk, yeast, and sugar. Let sit for 10 minutes, until bubbly and foamy.
- Transfer to the bowl of a stand mixer fitted with the dough hook. Add the remaining dough ingredients, except the butter and brandy, and mix on low until a shaggy dough forms. Gradually add the butter, one cube at a time, allowing each to incorporate fully. Increase the mixer speed to medium and knead for 12 to 15 minutes, until the dough is smooth, elastic, and pulls cleanly from the sides of the bowl.
- Add the brandy and knead for 2 more minutes. Transfer the dough to a lightly greased bowl, grease the top of the dough, cover with plastic wrap, and let rise at room temperature for 40 minutes.
- Deflate the dough and divide it into 12 equal portions, about 75 grams each. Cover with a damp towel and let rest for 10 minutes.
- Shape each portion into a tight, smooth ball. Keep the remaining pieces covered while shaping. Place each ball onto a square of parchment paper. Cover again with the damp towel and let rise for 30 minutes.
- Meanwhile, heat 3 inches of neutral oil in a large heavy-bottomed pot to 320–340°F (160–170°C). If you don’t have a thermometer, dip the handle of a wooden spoon into the oil—if small bubbles form around it, the oil is ready.
- Carefully transfer each donut into the hot oil with the parchment side up, so the top side of the proofed donut goes into the oil first. Fry for about 2 minutes per side, or until deep golden. Remove the parchment as it detaches, then transfer the donuts to a wire rack set over a baking sheet to cool.
- To make the topping, melt the chocolate in a microwave-safe bowl in 30-second bursts. Stir until smooth. Add the oil and mix until glossy and fluid.
- Fill each donut with marshmallow cream using a piping bag fitted with a long tip. Dip the tops in the chocolate glaze, letting excess drip off. Immediately press into the crushed tea biscuits.
- Pipe a small swirl of marshmallow cream on top and pile with mini marshmallows. Use a kitchen torch to lightly toast the marshmallows.
- Fill pipettes with Amarula liqueur, insert one into each donut, and serve.
FAQ
How can I make the smores donuts without a kitchen torch?
You can still get a toasty finish on your smores donuts using your oven’s broiler. Once the mini marshmallows are piped or placed on top, transfer the donuts to a parchment-lined baking sheet. Position them on the middle rack and broil on high for 30 seconds to 1 minute, watching very closely to prevent burning. Rotate the pan if necessary for even browning. This will mimic the campfire-charred look typical of classic smores donuts.
Can I make the dough for smores donuts ahead of time and freeze it?
The dough for smores donuts can be frozen for convenience. After the first rise, punch it down and shape it into balls. Place the shaped dough on a parchment-lined tray and freeze until solid. Transfer to a sealed freezer bag and freeze for up to 1 month. When ready to use, thaw overnight in the refrigerator, then let come to room temperature and rise again for about 1 hour before frying. Freezing after shaping ensures you can fry fresh smores donuts on demand without compromising texture.
Can I bake the donuts instead of frying them?
Baking smores donuts is possible, though the texture will differ significantly from the traditional fried version. Fried donuts are light and airy with a crisp exterior, while baked versions tend to be more bread-like. If baking, preheat your oven to 350°F (175°C), place the proofed donuts on a parchment-lined sheet, and bake for about 15 to 18 minutes until golden. Brush them with melted butter immediately after baking to soften the crust slightly. Fill and decorate the smores donuts as directed once they’ve cooled.
What can I use instead of Amarula?
If you don’t have Amarula or prefer an alcohol-free option, you can fill the pipettes with chocolate milk, coffee liqueur, or even a sweetened espresso shot to complement the marshmallow cream and chocolate coating. For a kid-friendly version of smores donuts, a mix of milk and vanilla or a small amount of caramel syrup works well. The goal is to add a splash of flavor that enhances the nostalgic richness without overpowering the donut’s other elements.
How do I prevent smores donuts from getting oily or soggy?
Be sure the oil temperature stays between 320–340°F (160–170°C). Use a thermometer to monitor it consistently—too low, and the donuts will absorb oil; too high, and they’ll burn before cooking through. Let each donut proof fully before frying so they puff up properly. After frying, place them on a wire rack instead of paper towels to allow air circulation. This keeps the bottoms from steaming and getting soggy. Don’t glaze or fill until they’ve cooled completely.
Can I prepare smores donuts in advance?
You can prepare smores donuts in stages to serve fresh at a party. Make the dough a day ahead and let it rise overnight in the refrigerator. Shape, proof, and fry them a few hours before serving, then let them cool completely. Store them uncovered for up to 4 hours to maintain texture. Fill and glaze close to serving time to keep the marshmallow cream and topping fresh. Alternatively, freeze the unglazed, unfrosted fried donuts and reheat them in a 300°F (150°C) oven before decorating.
Can I use regular all-purpose flour instead of bread flour?
Yes, but it will affect the final texture. Bread flour has a higher protein content, which creates more gluten development during kneading. This helps the donuts achieve a chewier, more structured bite. If using all-purpose flour, expect the smores donuts to be slightly softer and less elastic. You may also need to knead the dough a little longer to develop enough gluten. The recipe will still work, but the end result won’t be as bouncy or airy.
What’s the best way to store leftover smores donuts?
The donuts are best eaten the day they’re made, but leftovers can be stored in an airtight container at room temperature for up to 1 day. To keep the marshmallow topping from getting sticky or deflated, avoid stacking them. If storing longer, refrigerate for up to 2 days and bring them to room temperature before serving. Avoid reheating once they’re glazed or filled, as the cream and toppings may melt or weep. For longer storage, freeze the unfilled fried donuts and add toppings just before serving.
