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Making chocolate s'mores doughnuts

As a popular American campfire treat, s’mores are traditionally made by squishing a hot, gooey marshmallow and some chocolate between two biscuits. Inspired by those flavour combinations, we’ll share our recipe for deliciously decadent chocolate s’mores doughnuts.

Made with an easy-to-make yeast raised dough, the doughnuts are dipped in a chocolate glaze and covered with a biscuit crumble before finally being topped with a gooey in the middle, crunchy on-the-outside toasted meringue. Perfect for parties and get-togethers, they taste absolutely incredible, and are simple to make using your stand mixer.


Getting started

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This recipe makes 12 doughnuts, and takes 2 hrs 15 minutes, including proving time. 

Here’s what you’ll need:


For the doughnuts
250ml milk                                             
70g butter                                             
80g caster sugar                                             
7g dried yeast                       
500g flour                                             
A pinch of salt
2 eggs                    
Oil (as needed)

For the chocolate glaze and biscuit crumb topping                      
150g dark chocolate (2cm cubes)                                         
150g unsalted butter                             
120g biscuit crumbs (from crushed speculoos/digestives/shortbread biscuits etc)

For the meringue
100g caster sugar                 
25ml water                                 
2 egg whites

Stand mixer
Domestic blow torch 

Get ahead by measuring out your ingredients and preparing your baking area.

Preparing the dough mixture

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Add the butter and milk to a small saucepan and warm over a gentle heat until the butter has melted. Remove from the heat and leave to cool slightly.

Next, attach the mixer bowl and fit the spiral dough tool to your stand mixer. Add the contents of the saucepan to the mixer bowl, along with the sugar and dried yeast. Mix on speed 1 for 2 minutes and then leave to rest for a few minutes. The yeast should start to turn the surface of the mixture frothy.

Mixing the dough

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Next, add the flour, salt and two eggs to the mixer bowl. Mix on speed 1 for 10 minutes, until a dough forms.

Transfer the dough to a lightly oiled mixing bowl and cover. Leave somewhere warm to prove for 1 hour, until it doubles in size.

Forming the doughnuts

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Transfer the dough  onto a lightly floured surface. Divide into 12 equal pieces, approximately 80g each. Roll each one into a ball and press down gently. Leave to rest for 20 minutes.

Frying the doughnuts

Line a plate with paper towels and set aside. Add the oil into the frying pan and heat to 180ºC.

Working in batches, carefully add a few of the doughnuts to the frying pan. Fry the doughnuts on each side for about 3 minutes, until evenly golden. Reduce the heat if the doughnuts are browning too quickly.

Once cooked, remove the doughnuts from the pan and transfer to the paper towel lined plate.

Melting the chocolate for the topping

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Add the dark chocolate and unsalted butter to a heatproof bowl and place over a small pan of gently simmering water, making sure the bowl doesn’t touch the water. Stir slowly and regularly. Once the ingredients have melted and combined, remove from the heat. Alternatively, if you are using your Titanium Chef Patissier XL or Cooking Chef XL, you can do this in your mixer, using the chocolate melting preset.

Dip each of the doughnuts in the chocolate glaze and then transfer to a wire rack, placed over a tray to catch any drips of excess glaze. Sprinkle the glazed doughnuts with the biscuit crumbs.

Making the meringue

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Add the caster sugar and water to a small saucepan and place over a low heat. Gently bring to the boil, stirring until the sugar is dissolved. Cook until the syrup reaches 121°C on a sugar thermometer.

In the meantime, fit your clean mixer bowl and whisk to your machine and add the 2 egg whites. Mix on speed 4 for 1 minute, until they start to foam. Stop the mixer.

Restart the mixer on speed 5 and slowly pour the sugar syrup into the egg whites, with the machine still running. Keep the stream of liquid as close to the side of the bowl as possible as you pour. This will prevent splashing, and allow the hot syrup to cool slightly before it mixes with the egg whites.

Once all the sugar syrup has been added, increase to speed 6 and mix for 3 minutes, until the meringue looks glossy, with tall, fluffy peaks.

The finishing touches

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Transfer the meringue to a piping bag fitted with an open star nozzle. Pipe a swirl on the top of each doughnut and use a blowtorch to gently caramelise the meringue. Alternatively, place under a preheated grill for a few seconds.