S'mores Recipe

Make batter

Whisk together flour, sugar, baking powder, and salt in a large bowl until evenly combined.

In a separate bowl, whisk buttermilk, milk, egg, melted butter, and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and fold gently until just combined. Do not overmix; a few small lumps are fine. The batter should be thick but pipeable. If too thick, stir in up to 1 tablespoon milk.

Transfer batter to a piping bag fitted with a medium round tip or to a sturdy zip-top bag with the corner snipped off. Pipe into 2- to 2 1/2-inch rounds on a silicone mat or piece of parchment, leaving space between rounds. For filled donuts, pipe a slightly larger base (about 1/4 inch thick). Chill piped batter on the sheet in the refrigerator for 15–20 minutes to help them hold shape before frying.

Pour oil into a heavy-bottomed pot to a depth of 1 1/2 to 2 inches (about 2–3 cups depending on pot) and heat over medium to medium-high heat to 350°F (175°C). Use a candy/deep-fry thermometer to monitor temperature; adjust heat as needed to maintain 325–350°F while frying.

Fry donuts in small batches (3–4 at a time depending on pot), slipping them in gently so they keep their shape. Fry 1 to 1 1/2 minutes per side, turning once with a slotted spoon or spider, until golden-brown and cooked through. Maintain oil temperature between batches.

Transfer fried donuts to a wire rack set over a sheet pan lined with paper towels to drain. Let cool 2–3 minutes until warm but not piping hot (easier to handle and helps glaze adhere). Optionally dust with coarse sugar while still warm.

Make chocolate ganache: place chocolate chips in a heatproof bowl. Warm heavy cream and 1 tablespoon butter in a small saucepan or microwave until it just begins to simmer (do not boil). Pour hot cream over chocolate, let sit 1 minute, then stir until glossy and smooth. Add an additional teaspoon of cream if mixture is too thick. Keep warm for dipping or filling.

For filled donuts: use a small paring knife or piping tip to make a shallow hole/slot in the side of each donut and pipe or spoon about 1 to 1 1/2 teaspoons of warm ganache into each donut. Press the opening closed lightly and set seam-side down.

For chocolate-coated tops: dip the top half of each donut into the warm ganache, letting excess drip back into the bowl. Place dipped donuts back on the wire rack to set briefly (2–4 minutes).

If using large marshmallows: cut them in half horizontally. If using mini marshmallows: place a small cluster (about 6 minis) on top of each chocolate-dipped donut while ganache is still wet so they adhere.

Use a kitchen torch to toast the marshmallow topping: hold the torch about 2–3 inches from the marshmallows and move it continuously to create an even golden-brown and slightly charred surface. If you don’t have a torch, place donuts briefly under a very hot broiler (watch constantly, 10–30 seconds) until marshmallows puff and brown slightly. Allow to cool 30–60 seconds; marshmallow will set.

If you used large marshmallows cut in half, press them slightly into the ganache before toasting so they stick. Optionally brush a tiny bit of corn syrup on minis to aid adhesion if ganache starts to set before you position marshmallows.

Mix crushed graham crackers with 1 teaspoon melted butter until the crumbs hold together lightly when pressed. Sprinkle or press the crumble onto the edges of the chocolate-coated donut or over the toasted marshmallow while the ganache is still tacky so the crumbs adhere.

Gently press extra crumbs where desired and tap off any loose bits.