S’mores Doughnuts

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Marshmallow fluff

• Baking & Spices

  • 1 packets Active dry yeast
  • 1/2 cup Chocolate chips, semisweet
  • 3 cups Flour
  • 1 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1/3 cup Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1 Canola oil

• Snacks

  • 1/2 cup Graham crackers

• Dairy

  • 1/2 cup Butter, unsalted
  • 3/4 cup Heavy cream

• Liquids

  • 1/2 cup Water

Found on bakewithchristina.com

Description

Ingredients

• 1 packets active dry yeast
• 1/2 cup warm water
• 1/3 cup unsalted butter
• 1/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3-3 1/2 cups flour
• Canola oil, for frying
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 cup marshmallow fluff
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/3 cup heavy cream
• 1/2 cup crushed graham crackers

Directions

• In a small bowl, mix together the yeast and warm water. Set aside. Using an electric mixer, beat together the butter and sugar until well combined and fluffy (about 2 minutes.) Beat in the eggs, vanilla extract, and salt until throughly combined. Mix in the yeast/water mixture just until combined. Switch to using the dough hook and a 1/2 cup at a time, slowly add in the flour. Scrape down the sides of the bowl as necessary. Add flour until the dough has formed and is no longer sticking to the bowl or your hands.
• Place the dough in a well-oiled bowl, tightly cover with plastic wrap, and place near a warm area for 1 hour, or until doubled in size.
• Line a large baking sheet with parchment paper and set aside. Using a rolling pin, roll out the dough on a well-floured surface until about 1/2 inch thick. Using a biscuit cutter (or the top of a large glass flipped upside-down) cut out about 9 circles, and place on the prepared baking sheet. Roll out the dough again to get a few more doughnuts, if desired.
• Cover the baking sheet with a dry towel, place near a warm area, and let rise again for another hour.
• Near the end of the hour, start warming up the oil for frying. In a large pot (or deep fryer), put in canola oil until about 2-3 inches high in the pot. Heat until the temperature reaches 350-375 degrees F.
• Carefully drop in the pieces of dough, about 2-3 at a time. Fry for 1 minute, then turn over and fry for another minute, or until golden brown. Using a slotted spoon (or spider strainer), remove the doughnuts from the oil and place them on a plate covered with paper towels to drain some of the oil. Repeat with the remaining pieces of dough. Let the doughnuts cool completely.
• Using an electric mixer, beat the butter until fluffy (about 2 minutes.) Slowly add in the powdered sugar until well combined. Add in the marshmallow fluff, heavy cream, and vanilla extract.
• Place the semisweet chocolate chips in a medium-sized bowl. Heat the heavy cream in the microwave (or stove top) until slightly bubbling. Pour the hot heavy cream over the chocolate chips and whisk until creamy and smooth.
• Once the doughnuts have cooled off, transfer the marshmallow filling to a pastry bag fitted with a long, sharp pastry tip (I used this tip), poke a hole in the side of each doughnut and fill with the marshmallow cream. Then dip the tops of each doughnut into the chocolate ganache, let the excess ganache drip off, place back down, then immediately sprinkle the crushed graham crackers on top.
• Place doughnuts in an airtight container at room temperature for up to 2 days. Enjoy!