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Summer, the season for s’mores, campfire and this year, social distancing. While some might be able to go camping, others simply cannot, or do not want to go. If you find yourself at home, craving the taste of s’mores, I’ll tell you how to make s’more-inspired donuts.
It would be a bit of a stretch to call them s’more donuts. They have a different shape and texture, and there is no melting chocolate oozing out of them, but the flavours a very very similar.
As with the other donut recipes I’ve shared, these ones are baked in the oven. Compared to fried donuts, baked ones have a slightly crispy texture on the outside and soft on the inside, and they don’t soak up oil (which I find interferes with the flavours).
After baking, I drizzled melted marshmallows over the donuts, and I have to warn you that this step can get a bit messy. When melted, the marshmallow drizzle is very stretchy and sticky. I would recommend you drizzle it very quickly over the donuts (preferably on a surface that could be scrubbed easily), then let them sit a few minutes. Once the marshmallow drizzle has set a little, it becomes easier to eat the donuts.
If you’d like to skip that step, you could slightly under-bake the donuts (by a minute or two). Pop them out of the pan, place them on a baking tray (lined with parchment paper!), add a marshmallow in the middle of each donut and put them back in the oven for a minute or two. Once the marshmallows have melted, remove the donuts from the oven and let them cool for a minute or two.
Optional: you can sprinkle graham cracker crumbs for texture.
Chocolate Donuts with Marshmallow Drizzle
For the dough:
- 2 large eggs at room temperature
- 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- ½ stick (60 g/ 2 oz.) unsalted butter at room temperature
- ½ cup (120 ml/ 4 ¼ oz.) cream (35% fat content)
- 3 tbsp. (20 g) Dutch Process cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp. unsalted butter at room temperature for greasing the pan
For the glaze:
- 150 g (5.3 oz.) mini marshmallows
- 1 tbsp. unsalted butter
- 2 tbsp. water
- Optional: cookie crumbs for decoration
For the dough:
- Pre-heat oven to 180 °C (350°F).
- In a bowl sift the flour and cocoa powder, then add the baking powder and mix them with a whisk.
- Melt the butter over very low temperature (make sure it does not bubble) and set it aside to cool a little.
- Crack the eggs into another bowl, add the sugar and beat at high speed with an electric mixer. The mixture is ready when almost triple in volume and light in colour. Add the vanilla extract, salt, cream and whisk until incorporated.
- Using a spatula, add the flour mix to the egg mix in 2-3 steps, mixing gently after each step. Make sure the flour is well incorporated, but do not over mix. Once the flour has been incorporated, fold in the melt-ed cooled butter. Allow the batter to sit for 5 minutes.
- Grease the doughnut pan with room temperature butter. Pipe the batter ¾ of the pan. Bake for 10 minutes, or until doughnuts spring back when gently pressed.
- Remove the pan from the oven and allow the doughnuts to sit in the pan for 2-3 minutes before taking them out. Transfer to a rack and allow to cool.
For the marshmallow drizzle:
- Grease a small pan with 1 tbsp. butter, and place it on medium-low heat. Add the marshmallows and the water to the pan. Stir until the marshmallows melt and mixture is creamy and smooth. Drizzle onto the doughnuts immediately. Note: as the marshmallow cools, it becomes more sticky and difficult to work with.
- Optional: serve with cookie crumbs.