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S'Mores Doughnuts with Chocolate Glaze
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4.7 from 13 votes

S'Mores Doughnuts with Chocolate Glaze

These yeast raised doughnuts are tender and a little chewy, which is how I like them. This version is dipped in a rich chocolate glaze, sprinkled with a graham cracker crumble and topped with Swiss meringue which is torched. The combination is absolutely delicious.
Prep Time2 hrs 30 mins
Cook Time30 mins
Total Time3 hrs
Course: Breakfast, Brunch
Cuisine: American
Servings: 20
Calories: 317kcal

Ingredients

Raised Doughnuts

  • 4 1/2 cups (638 grams) unbleached all-purpose flour
  • 1 1/2 tablespoons (15 grams) dry yeast
  • 1 1/2 cups whole milk heated to 110°F
  • 5 tablespoons (67 grams) granulated sugar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon fresh ground nutmeg
  • 3 large eggs (150 grams) room temperature
  • 5 tablespoons (70 grams) unsalted butter room temperature

Chocolate Glaze

  • 1 cup (4 ounces) bittersweet chocolate
  • 1/2 cup (114 grams) unsalted butter room temperature

Graham Cracker Crumble

  • 9 whole graham crackers
  • 7 tablespoons (100 grams) unsalted butter, melted
  • 1/8 teaspoon kosher salt

Swiss Meringue Topping

  • 3 egg whites (90 grams)
  • 3/4 cup (150 grams) granulated sugar
  • 1/8 teaspoon kosher salt

Instructions

  • Before starting measure out all the ingredients. Place the flour in a large bowl. Pour the milk into a 2-cup measuring cup and heat it in the microwave to 110 degrees F.
  • If the weather or your kitchen is cold see the Note below for creating your own proofing box.

Make the Sponge

  • Place 1 cup of the flour, 1 tablespoon of the yeast, 1 tablespoon of the sugar in the bowl of a stand mixer and whisk to combine. Add half of the milk (3/4 cups) and use a spatula to stir it together until there are no bits of flour left. Be sure that no flour is left on the bottom of the bowl. Cover the bowl with plastic wrap and let the mixture sit for 15 minutes. The mixture should begin to bubble and rise.
  • While the yeast mixture is sitting add the ground mace, ground nutmeg, salt, remaining sugar to the remaining flour and whisk together.

For the Dough

  • Sprinkle a half baking sheet lightly with flour.
  • To the sponge add the remaining yeast, the milk and the eggs and with the paddle attachment mix on low speed until combined. With the mixer still on low speed add the remaining flour 1 cup at a time and continue to mix until add the ingredients all combined.
  • Switch to the dough hook, start on low speed and add the butter in 3 pieces waiting until 1 piece is mixed in before adding the next piece. When all the butter is added, increase the speed to medium and beat until the dough begins to pull away from the sides of the bowl. This will take about 8-10 minutes.
  • Scrape the dough onto a lightly floured surface. Knead the dough for about 30 seconds until you have a smooth ball. Place the dough onto the lightly floured baking sheet. Lightly dust the top of the dough with flour and cover with tea towel. Let the dough proof for 45-60 minutes or until the dough is doubled in size.
  • While the doughnuts are rising, line two half baking sheets with parchment paper and lightly spray them with non-stick spray.
  • When the dough has risen gently turn the dough onto a floured surface. Roll into a large circle, 1/2-inch thick. Use a 3-inch round cutter to cut the doughnuts and a 1-inch cutter to cut the doughnut holes. Place the doughnuts on the baking trays about 3-inches apart. Lightly spray a piece of plastic with non-stick cooking spray and cover the doughnuts. Let rise until doubled in height, about 30-45 minutes.
  • Gather the dough scraps into a ball of dough and use your hands to flatten out. Let this dough rest at room temperature for 15-20 minutes before rolling out and cutting out additional doughnuts. This dough will rise while it is resting, but the final doughnuts will still be tasty. Cut out the additional doughnuts (4-5) in the same way.
  • While the doughnuts are proofing, fill a 5-quart pot with vegetable oil to a depth of 1-1/2-inches. Begin to heat the oil on medium low heat. The oil temperature will slowly rise. Use a candy thermometer or instant read thermometer to keep track of the temperature. Place a baking sheet with a cooling rack next to your cooking pot.
  • When the doughnuts are ready place them near the pot and increase the heat to medium-high heat and heat the oil to 360°F. Place 2-3 doughnuts in the pot and fry for one minute on each side. Use a set of chop sticks to turn the doughnuts over and a spider skimmer to remove the doughnuts from the pot and place them on the rack.
  • As the doughnuts fry you will need to adjust the temperature on your stove to keep the oil from getting too hot or too cool. If the oil gets too hot (above 370°F), remove the pot from the heat and allow to cool. On my stove I am able to maintain temperature at medium low heat.
  • When all the doughnuts are done it is to make the glaze and the graham cracker crumble.

For the Chocolate Glaze

  • Combine 4 ounces of bittersweet or semisweet chocolate and 1/2 cup of unsalted butter in a small. Place the bowl over a pot of simmering water and stir until it is melted.

For the Graham Cracker Crumble

  • Place the graham crackers in a gallon-sized plastic bag and beat them with a rolling pin until the crackers are crumbs. Place them in a small bowl, add the melted butter and mix together until crumbs start to clump together.
  • When the doughnuts are cooled. Dip the top of the doughnuts in the chocolate, place on a baking tray and sprinkle with the graham crackle crumble.
  • Whisk together the egg whites, sugar, and salt in the bowl of a stand mixer. Set the bowl over a pan of simmering water and whisk continuously until it reaches 160 degrees F on an instant-read thermometer.
  • Once it reaches 160 degrees F transfer the bowl to the standing mixer and beat at high speed until cool and the meringue is light and fluffy. Scrape the meringue into a pastry bag fitted with a star tip and pipe the meringue in the center of the doughnut. Use a kitchen torch to toast the meringue.

Notes

How to Create a Proofing Box in the Oven
Bring a large kettle of water to a boil. Pour 8 cups of boiling water into a 9 x 13-inch baking dish and set it on the floor or bottom rack of your oven. Place the bowl with the covered dough on the middle rack of the oven, close the door and let the dough rise until doubled in size, about 1 hour.

Nutrition

Calories: 317kcal | Carbohydrates: 36g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 309mg | Potassium: 127mg | Fiber: 2g | Sugar: 9g | Vitamin A: 421IU | Calcium: 42mg | Iron: 2mg