S'mores Donuts

• porsjoner: 12 servings
• aktiv tid: 1 hour
• total tid: 4 hours 25 minutes

Ingredienser

3/4 cup (180ml) milk of choice, warmed to ~110F (I place in the microwave for ~45 seconds; it should feel like a warm bath, but not too hot)

1/4 cup (50g) granulated sugar, divided

2 1/2 tsp (11g) active dry yeast (substitution: instant yeast)

1/2 cup (120g) Greek yogurt or sour cream, at room temperature

1/2 cup (113g) salted butter, melted and slightly cooled

2 eggs, at room temperature

1 tsp (4g) vanilla bean paste or extract

4 cups (480g) bread flour (substitution: all-purpose flour)

1 tsp salt

Avocado oil (or oil of choice), for frying

10oz marshmallow fluff

1/2 cup salted butter, softened to room temperature

1 1/2 cups (180g) powdered sugar

2 tbsp (30ml) heavy cream

1 tsp (4g) vanilla bean paste or extract

Optional: 1/2 tsp (2g) almond extract

Pinch of salt

1 cup (300g) Nutella

1 cup (240ml) heavy cream

1 cup (8oz; 200g) dark chocolate chips or chopped chocolate

Crushed graham crackers

Optional: Toasted marshmallows (I used my Homemade Vanilla Bean Marshmallows, which are linked in this recipe)

Fremgangsmåte

Start by activating the yeast for the dough. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (12g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. If using instant yeast, no need to wait for it to bloom; go straight into mixing the dough together!

In a large bowl, whisk together the flour and salt. Set aside.

Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand). Add the rest of the sugar (1/4 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, melted and cooled butter, eggs, vanilla, and the flour mixture.

With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids.

Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t add too much, you want the dough to be slightly sticky! I ended up adding ~2 tbsp more flour. If you are mixing and kneading by hand, pour the dough onto a floured surface and knead for 5-7 minutes by hand.

Transfer the dough to a lightly oiled bowl. Cover and allow to rise in a warm environment for 1-1.5 hours, or until doubled in size. I did a full 1.5 hours!

Once the dough is almost finished rising, cut out 10-12 squares of parchment paper and spread them across 2 baking sheets. These will be used for the donuts to sit on once shaped and make it easier to transfer them to the oil once ready to fry.

Once the dough is doubled, punch it down and turn it onto a lightly floured surface. Roll the dough out to ~1/2” thickness. Using a 3-3.5” donut cutter, cup, or mason jar lid, cut the donuts out. Re-roll the scraps of dough to cut out more donuts. You should get 10-12 donuts total.

Place the donuts onto the prepared parchment paper squares on the baking sheets. Loosely cover with a kitchen towel and allow to proof for 30-45 minutes, until puffy.

While the donuts are proofing, prepare the marshmallow buttercream. In a large bowl, use a handheld electric mixer to a stand mixer fitted with the paddle attachment to beat together the marshmallow fluff, softened butter, powdered sugar, heavy cream, vanilla, almond extract (if using), and salt until smooth and fluffy. This should be very soft and almost stretchy!

Transfer the marshmallow buttercream to a piping bag or a gallon ziplock bag. Set aside until ready to use.

If also using nutella to fill them, transfer the nutella to a piping bag or a gallon ziplock bag. Set aside until ready to use.

When the donuts are almost done proofing, fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 350F-365F.

Line a wire cooling rack with a thick layer of paper towels.

Once the oil is hot enough, carefully transfer the parchment paper squares with the donuts on them slowly into the hot oil, 2 at a time. After 10-15 seconds, pull the parchment paper away from the donuts (it should almost immediately release). Fry the donuts for 1-2 minutes on each side (2-4 minutes total), until a golden brown.

Using a slotted spoon, carefully remove the donuts from the oil and to the rack with paper towels. Repeat with the remaining donuts.

Once you are finishing frying, place the donuts onto a cooling rack to cool completely before filling.

While the donuts are cooling, prepare the chocolate ganache for coating. Place dark chocolate chips or chopped chocolate into a small bowl. Heat the heavy cream in the microwave until hot (~45 seconds - 1 minute). Pour the hot heavy cream over the chocolate and let sit for 3 minutes. Then, whisk until smooth and glossy.

Place the crushed graham crackers into a shallow bowl.

Once the donuts are cooled, fill and coat. Use a small knife or chopstick to make a small hole in the side of each donut without pushing through to the other side, and move it around slightly to create some room. Then carefully fit the tip of the piping bag with the marshmallow buttercream into the hole, and squeeze until the center begins to puff up (do less than you think, or else some of the filling will start to spill out once you remove the piping bag). If using nutella, make sure to leave some room for it, and repeat the same filling process with the piping bag full of Nutella. Repeat with the remaining donuts.

Once all of the donuts are filled, dip just the top of each into the chocolate ganache, shaking off any excess. Then immediately press the tops into the crushed graham crackers to coat.

If desired, finish by topping each donut with a toasted marshmallow.

Serve and enjoy!