s'mores donuts

Ingredients

• 280 g (2¼ cups)plain flour
• 100 g (½ cup)granulated sugar
• 2½ teaspoonsbaking powder
• ½ teaspoonsalt
• ½ teaspoonground cinnamon
• 1 largeegg
• 180 ml (¾ cup)milk
• 57 g (¼ cup)unsalted butter, melted
• 1 teaspoonvanilla extract
• Optionalshop-bought chocolate-glazed doughnuts instead of the doughnut ingredients and preparation
• 240 g (1 cup)marshmallow cream
• 170 g (1 cup)chocolate chips
• 28 g (2 tablespoons)unsalted butter
• ½ cup (about 50 g)graham cracker crumbs or s’mores cereal

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F) and grease a doughnut pan with non-stick cooking spray. If using shop-bought chocolate-glazed doughnuts, skip ahead to step 8.

2. 2

   Mix the dry ingredients

   Whisk the flour, sugar, baking powder, salt and cinnamon together in a large bowl until evenly combined.

3. 3

   Mix the wet ingredients

   Beat the egg in a separate bowl, then add the milk, melted butter and vanilla extract. Mix until combined.

4. 4

   Combine the mixtures

   Gradually stir the wet mixture into the dry ingredients until just combined. Do not overmix; a few lumps are fine.

5. 5

   Fill the doughnut pan

   Transfer the batter to a piping bag or a zip-lock bag with one corner snipped off. Pipe it evenly into the greased pan, filling each mould about two-thirds full.

6. 6

   Bake the doughnuts

   Bake for 12–15 minutes, until a toothpick inserted into a doughnut comes out clean.

7. 7

   Cool the doughnuts

   Leave the doughnuts in the pan for a few minutes, then move them to a wire rack to cool completely.

8. 8

   Fill with marshmallow

   Once the doughnuts are cool, put the marshmallow cream in a piping bag fitted with a small round tip. Insert the tip into the side of each doughnut and gently squeeze in as much filling as you want.

9. 9

   Melt the chocolate

   In a microwave-safe bowl, heat the chocolate chips and butter in 30-second intervals, stirring between each, until smooth. Skip this step if using shop-bought chocolate-glazed doughnuts.

10. 10

    Coat the tops

    Dip the top of each doughnut into the melted chocolate, letting the excess drip off, then return it to the wire rack. If using shop-bought chocolate-glazed doughnuts, skip dipping and microwave them for 10–15 seconds, or until slightly melted.

11. 11

    Add the topping

    While the chocolate is still wet, sprinkle the graham cracker crumbs or s’mores cereal over the tops so it sticks.

12. 12

    Let the glaze set

    Leave the doughnuts for about 15–20 minutes to let the glaze set before serving.

What are s’mores doughnuts?

S’mores are a North American campfire treat traditionally made with toasted marshmallow, chocolate and graham crackers. This doughnut version brings those familiar flavours together as a filled, glazed bake.

The doughnut base is gently spiced with cinnamon, while marshmallow cream, chocolate and a crisp crumb topping provide the s’mores combination. Baking the doughnuts in a pan keeps the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 14g protein, 145g carbs, 34g fat.

The flour and sugar provide most of the carbohydrates, while the butter and chocolate chips contribute much of the fat. The egg and milk add some protein, with a smaller amount from the other ingredients. Pair a doughnut with fresh fruit or yoghurt if you want a more balanced snack.

Choosing the ingredients

Flour and leavening: Plain flour forms the doughnut crumb, while baking powder helps it rise. Measure the flour carefully so the batter does not become too stiff.

Marshmallow cream: Its soft texture makes it easy to pipe into the cooled doughnuts. Use a small piping tip so you can fill them through the side.

Chocolate and crumbs: Chocolate chips melt into a coating with the added butter, and graham cracker crumbs or s’mores cereal give the tops a crunchy finish.

Mixing and piping the batter

Dry and wet bowls: Mixing the ingredients separately helps distribute the baking powder and cinnamon before the mixtures come together.

Gentle mixing: Stir only until the flour is incorporated; a few small lumps are preferable to overworking the batter. A piping bag makes it easier to fill the moulds evenly without spilling batter across the pan.

How to check they are baked

Doneness: Start checking at 12 minutes. A toothpick inserted into a doughnut should come out clean, as specified in the method.

Cooling: Let the doughnuts rest in the pan for a few minutes before moving them to a rack. Cool them completely before filling, or the marshmallow cream and chocolate coating can soften and slip.

Filling and glazing

Filling: Insert the piping tip into the side and squeeze gently. Stop when you feel the doughnut expand slightly or see filling begin to emerge.

Glaze: Stir between each 30-second microwave interval to help the chocolate melt smoothly. Dip the tops and add the crumbs while the chocolate is still wet, then allow 15–20 minutes for it to set.

Serving ideas

Serve the doughnuts once the glaze has set, when the topping is still crisp. They work well as a sweet snack or dessert alongside coffee, tea or a glass of milk.

For a less sweet plate, pair one doughnut with fresh berries or sliced fruit. Keep any extra toppings separate until serving if you want their crunch to stand out.

Recipe notes & tips

• Grease every doughnut mould so the baked doughnuts release cleanly.
• Fill each mould only about two-thirds full to leave room for the batter to rise.
• Use a piping bag to distribute the batter more neatly than with a spoon.
• Let the doughnuts cool fully before adding the marshmallow cream.
• Stir the chocolate mixture during each microwave break to prevent uneven melting.
• Add the graham crumbs or cereal immediately after dipping, before the glaze sets.

Variations

• Use s’mores cereal: Sprinkle it over the wet chocolate for extra crunch and a cereal-style finish.
• Try a different crumb: Use graham cracker crumbs for a more traditional s’mores topping.
• Add extra cinnamon: Increase the cinnamon slightly for a warmer-spiced doughnut.
• Choose shop-bought doughnuts: Use chocolate-glazed doughnuts and follow the recipe’s alternative instructions for warming and topping.
• Make a chocolate drizzle: Reserve some melted chocolate and drizzle it over the crumb topping once the glaze has set.

Common mistakes to avoid

• Overmixing the batter: This can make the crumb dense; stir only until the ingredients are just combined.
• Overfilling the moulds: The doughnuts need room to rise, so fill each mould about two-thirds full.
• Filling while warm: Warm doughnuts can soften the marshmallow cream; let them cool completely first.
• Microwaving the chocolate too long: It can scorch; use 30-second intervals and stir between them.
• Waiting to add the crumbs: The chocolate may set before they stick; sprinkle them on while the glaze is wet.
• Squeezing too much filling: A doughnut can split or leak; pipe gently and stop when it is filled.

How to store

Store the filled doughnuts in an airtight container in the fridge and eat within 2–3 days. Let them come closer to room temperature before serving; if you want them slightly warm, microwave briefly, taking care not to melt the chocolate coating.

Frequently asked questions