S’mores Doughnuts

Guys, I can barely handle the amount of goodness in this recipe. From the moment I saw the original post, I couldn’t stop talking about what my next baking endeavor would be. I was like a little school girl with a crush. Okay, so my crush was on fried dough, but who’s really keeping track?

FullSizeRender (1)

The dough isn’t just any fried dough. It’s dough that dances with traces of cinnamon and oozes with homemade marshmallow creme. It’s dough that is crowned with chocolate ganache and sprinkled with salted graham cracker crumbs. It’s dough the encompasses summer and sings of campfires.

Now do you see why I couldn’t stop talking about it??

Before you dash off to your kitchen to whip up these S’mores Doughnuts, there are a couple of things to keep in mind.

  1. Prep Appropriately: I know, I know, I tossed out the dreaded words of “prep,” but it’s best to be aware of what you’re getting yourself into. Once the dough has been made, it requires 2 hours to double in size.
  2. Test the Oil: if you have a food thermometer, use it! If not, you can use a wooden spoon to help test the oil. To check if the oil has reached 350°F, dip the end of a wooden spoon in the oil; when the oil is ready for frying it will begin to bubble around the spoon.
  3. Don’t Hold Back: when filling the doughnuts, be sure the piping bag reaches to the center and don’t skimp on the filling. A few of mine ended up with only a bite’s worth of creme because I didn’t want to overfill them (silly me, you can never have too much marshmallow!)

For the complete recipe, head on over to Lakyn + Judah.