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Graham cracker doughnuts topped with vanilla bean marshmallow fluff, drizzled with dark chocolate ganache topped with crushed graham crackers.
5 from 3 votes

S’mores Doughnuts

Graham cracker doughnuts topped with vanilla bean marshmallow fluff, drizzled with dark chocolate ganache topped with crushed graham crackers.
Print Recipe
Prep Time:40 minutes
Cook Time:20 minutes
Total Time:1 hour

Ingredients

For the graham cracker doughnuts:

  • 120 grams Sugar
  • 60 grams Graham crackers finely chopped with a food processor
  • 40 grams All-purpose flour
  • 100 grams Egg whites
  • 100 grams Brown Butter warm

For the marshmallow fluff:

  • 8 g sheet gelatin 4 to 5 silver sheets
  • 40 ml cold water
  • 100 grams sugar
  • 50 grams light corn syrup
  • 2 large egg whites room temperature
  • pinch of salt
  • 1/2 vanilla bean deseeded

For the dark chocolate ganache:

  • Chocolate Ganache

Instructions

For the graham cracker doughnuts:

  • Preheat oven to 425 degrees Fahrenheit.
  • Grease a doughnut pan with butter.
  • Mix together the sugar and flour in a large mixing bowl. Sift in the graham crackers and mix well. Whisk in the egg whites, until well combined. Be sure to scrape down the sides of the bowl.
  • Whisk in the brown butter.
  • Transfer the batter into a piping bag and fill the doughnut molds about 3/4 full. Tap the bottom of the pan against the work surface to smooth out the top of the batter.
  • Place the pan in the oven, lower the oven temperature to 350 degrees Fahrenheit and bake for 20 minutes or until tops are golden brown. Unmold and allow to cool.

For the marshmallow fluff:

  • Separate and soak the gelatin leaves in about 2 cups ice cold water.
  • Place the sugar, 40 ml water, and corn syrup in a small saucepan over medium-high heat and cook the syrup till 245ºF.
  • While the syrup is cooking, in the bowl of a stand mixer whip the egg whites, vanilla bean, and salt until soft peaks. (If the whites reach soft peaks before the syrup is ready, turn the mixer to the lowest setting-just to keep them moving)
  • Slowly pour the syrup into the whipped egg whites, while the mixer is running on high speed.
  • Quickly place the softened gelatin sheets and 1 TBSP of the water into the same syrup pan. Using the residual heat to melt the gelatin. Pour the warm gelatin slowly into the whipping egg whites.
  • Continue to whip for 5 minutes, until the mixture is feels completely cool when you touch the outside of the bowl.

Assembly of the S'mores Doughnuts:

  • Dip the graham cracker doughnuts into the marshmallow fluff. Drizzle with chocolate ganache. Top with crushed graham crackers and Enjoy!!
Course: Dessert
Servings: 4
Author: Stacey