S'more Doughnuts

These s'more doughnuts are the perfect breakfast treat! With a graham cracker doughnut base, a rich chocolate glaze and a billowy toasted marshmallow topping, they're sure to get your morning off to a sweet start.

Ugh, mornings. Am I right? But how awesome would your mornings be with dessert for breakfast?! This IS a thing and THIS IS NOT A DRILL PEOPLE!

Oh. Yes. I'm talking s'more doughnuts!

Best of all: these sweet little doughnuts are baked and made with whole wheat flour (you could easily use only whole wheat flour instead of the 50/50 recipe I use to make them even healthier) so they're healthier than their fried cousins.

Healthy(ish) doughnuts?! What's the world coming to?!

Better drown that in some chocolate icing and marshmallow before this healthiness gets out of hand...

But, of course, this wouldn't be dessert for breakfast if we didn't add some deliciously not-so-healthy goodness, right? I'm not going to lure you in with the promise of dessert for breakfast and then pull out bran muffins (That's just not cool, guys).

Instead, we're going all Emeril Lagasse on these doughnuts. BAM! Marshmallows! BAM! Chocolate icing! BAM! Graham cracker crumbs EVERYWHERE!

How to make s'more doughnuts

First, make the doughnuts.

stir the dry ingredients together in one bowl, wet ingredients in another. Add the wet ingredients to the dry ingredients, whisking until the batter is lump-free.

Pour or pipe your batter into a greased doughnut pan and bake for 9-11 minutes.

Second, make the glaze.

Whisk your glaze ingredients together in a small saucepan over low heat until the glaze begins to form a crust. Dip your doughnuts into the warm glaze, stirring between each dip to keep the icing from crusting.

Finally, make the meringue topping.

Whisk together the egg and sugar over a double boiler. Once the sugar has dissolved and the mixture is hot, whip the meringue until it's cooled to room temperature and can hold soft peaks.

Add the vanilla extract and whip on low until just combined.

Spread or pipe the meringue onto the doughnuts and toast.

If you don't want to make the meringue, you can use mini marshmallows instead. Be sure to drop them onto the doughnuts before the glaze hardens.

Tips for making the perfect s'more doughnuts

• Use a piping bag to pipe your doughnut batter into your doughnut pan. This is a lot easier and less messy than trying to pour from the bowl.
• Doughnuts are easiest to remove from the pan while they’re still warm. Whenever the pan is cool enough to handle, simply turn it over and gently shake until the doughnuts come out.
• Be sure not to over-cook the glaze. Over-cooked glaze loses too much liquid and becomes too hard and thick to work with. The best way to make sure your glaze doesn’t get over-cooked is to cook it over low heat and remove it immediately once a crust starts to form. If your glaze becomes over-cooked, simply add more water in ½ teaspoon increments until the glaze breaks up enough to use.
• Why we cook the glaze: You may be wondering why we’re cooking the glaze. After all, there are lots of doughnut recipes on the web that don’t require this step. Here’s why: cooking the glaze causes a chemical reaction that results in a glaze that hardens quickly and becomes a shell (rather than a soft glaze). It’s perfect for locking in moisture and making life easier if you need to pack these doughnuts.
• This recipe will make more glaze than you’ll use, which will keep your doughnuts from hitting the bottom of the pan leaving them glaze blotchy.
• Browning the meringue without a torch: If you don’t have a culinary torch on hand, you can brown your meringue in the oven under the broiler. Just be sure to keep an eye on it so it doesn’t burn.
• When making meringue, start with a perfectly clean bowl: This may seem like a no-brainer but even a little bit of grease can ruin your meringue. Whatever you use, making sure it’s been thorough scrubbed with warm, soapy water.
• Leftovers: Baked doughnuts don’t keep well and tend to dry out faster than the fried variety. If you end up with leftovers, the best way to store them is in a paper bag. Whatever you do, don’t refrigerate them or put them in plastic.
• Reviving stale doughnuts: If you wound up with leftovers and they’ve gotten stale, no worries! You can soften them back up by microwaving them in 5 second increments until soft. Just watch out for melting icing.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

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Recipe

S'more Doughnuts

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• Author: The Simple, Sweet Life
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8 doughnuts 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

For the graham cracker doughnuts:

• ½ cup all purpose flour
• ½ cup whole wheat flour
• ⅓ cup light brown sugar
• ¼ tsp baking soda
• 1 tsp baking powder
• ¼ tsp ground cinnamon
• 2 tbsp butter, melted
• 1 egg
• ¾ cup milk

For the chocolate glaze:

• 2 cup powdered sugar
• 3 tbsp milk
• 1 oz dark chocolate
• 1 tbsp. baking cocoa

For the toasted meringue:

• 1 egg white
• ¼ cup granulated sugar
• ¼ tsp vanilla extract

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Instructions

1. In a bowl, whisk together the dry ingredients for the doughnuts (all purpose flour, whole wheat flour, brown sugar, baking soda and powder, and cinnamon).
2. In a large bowl, whisk together the wet ingredients (butter, egg, milk), and whisk in the dry ingredients until lump free.
3. Pour (or pipe) the batter into a greased doughnut pan and bake at 350F for 9-11 minutes, or until a toothpick inserted into the doughnuts comes out clean.
4. Allow the doughnuts to cool until you can comfortably handle the pan with your bear hands, then turn them out onto a cooling rack to cool completely.
5. To make the glaze, combine all the glaze ingredients and cook over medium heat until the chocolate melts and the mixture is warm.
6. The glaze is ready when it begins to form a skin and crack when you stir it.
7. Dip the cooled doughnuts in the glaze.
8. To make the toasted meringue topping, whisk together the granulated sugar and egg white over a double boiler.
9. Once the sugar has dissolved and the mixture is hot, whip the meringue until it's cooled to room temperature and can hold soft peaks (about 5 minutes).
10. Add the vanilla extract, whipping until just combined.
11. Spread or pipe the marshmallow onto the tops of the doughnuts and toast with a culinary torch.

Notes

• Use a piping bag to pipe your doughnut batter into your doughnut pan. This is a lot easier and less messy than trying to pour from the bowl.
• Doughnuts are easiest to remove from the pan while they’re still warm. Whenever the pan is cool enough to handle, simply turn it over and gently shake until the doughnuts come out.
• Be sure not to over-cook the glaze. Over-cooked glaze loses too much liquid and becomes too hard and thick to work with. The best way to make sure your glaze doesn’t get over-cooked is to cook it over low heat and remove it immediately once a crust starts to form. If your glaze becomes over-cooked, simply add more water in ½ teaspoon increments until the glaze breaks up enough to use.
• Why we cook the glaze: You may be wondering why we’re cooking the glaze. After all, there are lots of doughnut recipes on the web that don’t require this step. Here’s why: cooking the glaze causes a chemical reaction that results in a glaze that hardens quickly and becomes a shell (rather than a soft glaze). It’s perfect for locking in moisture and making life easier if you need to pack these doughnuts.
• This recipe will make more glaze than you’ll use, which will keep your doughnuts from hitting the bottom of the pan leaving them glaze blotchy.
• Browning the meringue without a torch: If you don’t have a culinary torch on hand, you can brown your meringue in the oven under the broiler. Just be sure to keep an eye on it so it doesn’t burn.
• When making meringue, start with a perfectly clean bowl: This may seem like a no-brainer but even a little bit of grease can ruin your meringue. Whatever you use, making sure it’s been thorough scrubbed with warm, soapy water.
• Leftovers: Baked doughnuts don’t keep well and tend to dry out faster than the fried variety. If you end up with leftovers, the best way to store them is in a paper bag. Whatever you do, don’t refrigerate them or put them in plastic.
• Reviving stale doughnuts: If you wound up with leftovers and they’ve gotten stale, no worries! You can soften them back up by microwaving them in 5 second increments until soft. Just watch out for melting icing.

Keywords: how to make baked doughnuts, s'more doughnuts, donut recipe

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Update Notes: This post was originally published in July of 2015 but was republished with step by step photos and tips in December of 2021.