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 marshmallows 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!Print
- Yield: 6 doughnuts 1x
- Category: Breakfast
For the graham cracker doughnuts:
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup light brown sugar
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. ground cinnamon
- 2 tbsp. (30 grams) butter, melted
- 1 egg
- 3/4 cup milk
For the chocolate glaze:
- 2 1/2 cup powdered sugar
- 1/4 cup milk
- 1 oz (28 grams) dark chocolate
- 1 tbsp. baking cocoa
For the garnish:
- Mini marshmallows
- Finely crushed graham crackers
- 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). In a large bowl, whisk together the wet ingredients (butter, egg, milk), and whisk in the dry ingredients until lump free.
- Pour (or pipe) the batter into a greased doughnut pan and bake at 350F/175C for 9-11 minutes, or until a toothpick inserted into the doughnuts comes out clean. 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.
- To make the glaze, combine all the glaze ingredients and cook over medium heat until the chocolate melts and the mixture is warm. The glaze is ready when it begins to form a skin and crack when you stir it.
- Dip the cooled doughnuts in the glaze and immediately garnish with mini marshmallows and crushed graham crackers.