Smores Crescent Doughnuts Recipes

DOUGHNUT S'MORES

Steps:

• Preheat the broiler.
• Place the doughnut halves, cut-side up, on a baking sheet. Top half with a piece of chocolate. Top the other half with marshmallows.
• Broil until the chocolate is melted and the marshmallows are melted and toasty brown, 2 to 3 minutes; keep a close eye on the marshmallows, as they can burn quickly!
• Remove from the oven, let cool for 1 minute, and then sandwich the marshmallow halves and the chocolate halves together. Serve immediately.

S'MORES DOUGHNUTS

Steps:

• For the doughnuts: Preheat the oven to 350 degrees F. Spray two 6-cavity doughnut pans with cooking spray (or bake in two batches).
• Whisk together the flour, sugar, baking soda and cocoa mix in a large bowl. In a spouted measuring cup, whisk the buttermilk, egg, melted butter and vanilla. Pour the wet ingredients into the dry and mix with a spatula until just combined. Transfer to a gallon-size resealable plastic bag and snip off one of the bottom corners (you can also use a piping bag). Pipe the batter into the prepared doughnut pans.
• Bake until the doughnuts are puffed and a tester inserted into the center comes out clean, about 10 minutes. Cool in the pans on a wire rack.
• For the glaze: Meanwhile, combine the chocolate chips and cream in a heatproof bowl set over an inch of simmering water. Heat until melted, about 10 minutes, then stir until smooth.
• Place the crushed graham crackers in a shallow bowl. Dip the tops of the doughnuts first in the glaze and then in the graham crackers. Top each doughnut with a marshmallow half, cut-side down, and toast the marshmallows with a kitchen torch before serving.

S'MORES DOUGHNUTS

Steps:

• Gather the ingredients.
• In a bowl, combine flour, granulated sugar, and salt; stir to combine. Set aside.
• In a mixing bowl, combine warm water and yeast. Let stand for about 10 minutes.
• To yeast mixture, add the 3/4 cup of milk, egg, 3 tablespoons of melted butter, and vanilla. Beat with an electric mixer to blend.
• Add about half of the flour and beat until smooth.
• With dough hook of electric mixer or by hand, mix remaining flour in to form a soft dough. Knead with dough hook or turn out onto a floured surface and knead by hand for about 5 minutes, adding more flour, if necessary. The dough should be soft and just slightly sticky.
• Transfer dough to a large, generously buttered bowl. Turn to coat dough surface with butter. Cover bowl with plastic wrap and let stand for an hour, or until doubled in bulk.
• Dust a large baking sheet with flour and set aside.
• Turn dough out onto a floured surface and roll to a 1/4-inch thickness. With a 2 1/2-inch biscuit cutter, cut out doughnuts. Gently gather scraps together and re-roll dough; cut out additional rounds. Don't overwork dough for second rolling.
• Arrange doughnuts on floured parchment paper. Cover with a kitchen towel and let rise in a warm, draft-free place for about 30 to 45 minutes, or until doubled in bulk.
• Line a large baking sheet or rack with paper towels and set aside.
• Attach a deep-fry thermometer to a saucepan or Dutch oven and add 3 inches of vegetable oil. Bring oil to 360 F.
• Fry doughnuts, a few at a time, in hot oil for about 1 to 2 minutes on each side, or until golden brown. Use a metal spatula to move them into and out of the oil.
• Transfer fried doughnuts to paper towel-lined pan or rack to cool.
• Fill a pastry bag with marshmallow.
• Insert the tip of pastry bag into side of a doughnut and squeeze to fill it with some of marshmallow creme or Fluff. Repeat with remaining doughnuts and marshmallow.
• Gather the ingredients.
• In a saucepan over low heat, combine butter, milk or light cream, light corn syrup, vanilla, and chocolate. Cook until chocolate and butter are melted, and mixture is smooth, stirring constantly.
• Sift confectioners' sugar into mixture and whisk until well blended and smooth.
• Place pan over a pan of hot water to keep warm while you dip the doughnuts.
• Dip top of a doughnut into chocolate mixture and place on a rack, chocolate side up.
• Sprinkle with graham cracker crumbs. Repeat with remaining doughnuts.

S'MORES CRESCENT ROLLS

Steps:

• Preheat oven to 375deg;. Unroll crescent dough; separate into 8 triangles. Place 1 teaspoon Nutella at the wide end of each triangle; sprinkle with graham crackers, chocolate chips and marshmallows. Roll up and place on ungreased baking sheets, point side down; curve to form crescents. Bake until golden brown, 9-11 minutes., In a microwave, warm remaining Nutella to reach a drizzling consistency; spoon over rolls. Serve warm.

S'MORES CRESCENT DOUGHNUTS

Steps:

• In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350 degrees F.
• Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
• To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.
• Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
• Carefully split doughnuts in half. Place marshmallow creme in resealable food-storage plastic bag. Cut 1/2 inch off one corner of bag; pipe marshmallow creme onto bottom half of each doughnut. Cover each with top of doughnut. Spread melted chocolate on top of each doughnut. Sprinkle with graham cracker crumbs.

S'MORES DOUGHNUT SANDWICHES

Steps:

• Preheat the oven to 400 degrees F or prepare a grill for medium indirect heat. For a gas grill (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For a charcoal grill, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. (Be sure to consult the grill manufacturer's guide for best results.)
• Break the chocolate bar into squares. Lightly spray kitchen shears with cooking spray and cut the marshmallows in half crosswise.
• Slice each doughnut in half horizontally with a serrated knife. Place the doughnut bottoms, cut-side up, on 2 pieces of nonstick aluminum foil. Top each doughnut bottom with half of the chocolate squares, a pinch of flaky salt if using, 6 marshmallow halves and a doughnut top. Wrap each sandwich in the foil.
• Bake or grill over indirect heat, covered, until the chocolate melts and the marshmallows are puffed and gooey, 8 minutes. Let cool slightly before eating!