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
This recipe makes 12 doughnuts, and takes 2 hrs 15 minutes, including proving time.
Here’s what you’ll need:
Ingredients
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
Tools Stand mixer Domestic blow torch
Get ahead by measuring out your ingredients and preparing your baking area.
Preparing the dough mixture
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
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
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
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
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
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.
