S’mores Donuts and Creative Donut Recipes You’ll Love

Donuts:

• 1 loaf Rhodes White Bread Frozen Dough, thawed and slightly risen
• Canola or vegetable oil for frying

Glaze:

• 1 ½ cups (180 g) powdered sugar
• ¼ cup (59 ml) water

Marshmallow Buttercream Filling:

• ¼ cup (57 g) butter, softened
• 7 oz (198 g) jar marshmallow creme/fluff
• 1 ½ cups (180 g) powdered sugar
• ½ cup (118 ml) heavy cream
• 1 tsp vanilla

Chocolate Ganache

• ½ cup (85 g) milk chocolate chips
• ¼ cup (59 ml) heavy cream

Other:

• 2 graham crackers, crushed

• Thaw the Rhodes bread. I leave mine covered in the refrigerator overnight, then let it sit at room temperature for an hour or two before using.
• On a lightly floured surface, roll the loaf to about ½-inch thickness. Cut rounds with a 2¾-inch biscuit cutter. Place the circles on a lightly floured sheet tray and let them rest for 10 minutes.
• Prepare the glaze by whisking the powdered sugar and water in a medium bowl until smooth; the glaze should be fairly thin. Set aside.
• Heat oil in a heavy pot to a depth of 2–3 inches and warm it over medium-low heat until it reaches about 350°F (175°C).
• Gently stretch each donut circle, then fry them a few at a time so the oil temperature stays steady. Fry until dark golden brown on both sides, being careful not to let the oil get so hot the exterior browns before the center cooks.
• Transfer cooked donuts to a cooling rack set over a sheet tray. While still warm, dip each donut in the glaze to coat, allow excess to drip off, then return to the rack to set.
• Repeat frying and glazing until all donuts are done. Let them cool completely so the glaze firms up.
• Make the marshmallow buttercream by beating softened butter with marshmallow creme until smooth. Add the powdered sugar, then the heavy cream and vanilla, mixing until combined. Chill if the filling becomes too soft.
• Place graham crackers in a sealed bag and crush them with a rolling pin; set aside.
• Using a sharp knife or the pointed end of kitchen shears, make two small opposing holes in each donut and wiggle to create a cavity. Fit a piping bag with a large round tip, fill it with the marshmallow buttercream, and pipe into each hole until the center is full.
• Make the ganache by heating the heavy cream until just boiling, then pouring it over the chocolate chips and stirring until smooth. Let the ganache cool and thicken slightly, dip the top of each filled donut into the ganache, and immediately sprinkle with crushed graham crackers. Allow the chocolate to set, then serve.