I kind of have a hang on doughnuts and for some reason I’m obsessed with making them. That’s why I made these super soft s’more doughnuts recipe. I want to keep trying on techniques, ingredients ratios and flavor combinations for glazing and filling.
When I was little, or younger I must say because I’m still 5’ ¾”, my mom used to make the best doughnuts in town and this is not an exaggeration. But the problem is she doesn’t remember the recipe. Nothing about it. And to this day people ask me if my doughnuts are as wonderful as my mom’s every time I make a batch. And to tell you the truth, even if I have been making delicious, fluffy and super soft doughnuts, I don’t even dare to say yes. I politely nod and just start taking about how wonderful they were.
Probably is my fixation to reencounter that sweet dough flavor and pillowy texture that I keep making them. This time I want to translate the flavors of a s’more to a doughnut. And boy that was such a good idea.
This doughnut dough is not as “briochey” as my previous ones. I used way less eggs and knead for less time so they are more bread-like, but still super soft. I stuffed them with airy Italian meringue, then glazed them in chocolate and sprinkle graham crackers crumbs on top. For the perfect touch burned that meringue tip, that way you are transported to a campfire in the middle of nowhere since the first bite.
I got lots of raves for these ones around here! Even if I’m still on my quest for my mom perfect doughnuts I know I’m doing a pretty good job getting there. Hips don’t lie! That’s why I wanted to share with you guys a guide for making doughnuts besides this recipe. These cues will serve you anytime you are making doughnuts or cinnamon rolls for that matter.
LOTS, LOTS and LOTS of tips here for making the perfect doughnuts!!
About the doughnuts dough
1. I’ve always proofed my dough by placing them in the warmest place of my home, but this method can take more time than expected to proof the dough and the results could be pretty inconsistent. This time I wanted to experiment with the popular method of proofing the dough inside a warm oven and let me tell you, it’s a game changer. I’m not going back!!!
2. The perfect way to approach this method is by preheating your oven to the lowest setting or temperature. Heat it for a few minutes and then turn the oven off. Wait until the oven has cool down a bit before putting inside any dough. A good test is to touch the rack. It should be hot but you should be still able to touch it.
3. To keep the oil at a constant temperature while frying, never let it empty because the temperature will go higher very quickly. When the doughnuts are ready to take out, take one or two that seem more coked first and replace them with raw doughnuts before taking out the remaining cooked ones
Tips for keep you going while making your s’more doughnuts
4. To crumb the graham crackers I used the food processor to make them faster, finer and more concise. You can omit the food processor and simply break the cookies with your hands very fine or put the crackers in a large plastic bag and smash them using a rolling pin.
5. For this recipe you need to get ready! I mean, have your baking trays and cooling racks accessible, parchment paper, lots of paper towel, bowls for the glaze (see next note) and free some space on your counter or table because you are going to need it. At one point you will be working with 3 baking tray at the same time between the doughnuts that are raw, the ones that are already fried and a clear one with a cooling rack for when you are ready fro starting filling and glazing.
6. A cool tip for the chocolate glaze: Make it in a large bowl but transfer some to a small bowl, one the will fit one doughnut. That way will be easier to dunk the doughnut in the chocolate and cover the surface of it at the first time.
Putting your doughnuts together
7. I preferred to glaze the doughnuts first and then filled them very carefully by managing them by the dry sides. That way I’m not risking loosing the tip of the meringue after the doughnut if filled and the chocolate would be a bit set at that point.
8. Glaze the a few doughnuts and then come back to them to sprinkle the crushed graham crackers. If you wait a minute for the chocolate to start settling the crushed crackers you put on top will stay put better.
9. Using your decorating tool fill the doughnuts from the side by holding it over the rack or tray or by taking up the doughnut with one hand and poking it with the decorators tool with the other. I mentioned this because if the tool handle is fully up you will probably need to fill the doughnut while it lays on a flat surface. After you start filling and the handle becomes lower then it will be easier to hold the doughnut up with one hand and fill with the other.
What to do with your doughnuts
10. Eat them like next Monday is still a month away!
Coconut milk, lukewarm – 1 ¼ cup
Instant yeast – 1 envelop
Eggs, at room temperature – 2 large
Butter, melted - ⅓ cup + 1 TBSP to grease the pan
Raw sugar – ½ cup
Fine sea salt – 1 Tsp
Unbleached AP flour – 4 ½ cups
Vegetable or grape seed oil for frying (I used a full 48 ounces bottle)
Chocolate Glaze and Crushed Graham Cracker Topping
Semi-sweet chocolate chips – 2 cups
Coconut oil – ¼ cup
Vanilla extract – A few drops
Graham crackers, crushed (see notes) – About 15 to 20 whole crackers
Egg whites, at room temperature – 4
Cream of tartar – ½ Tsp
Raw sugar – 1 cup
Water – ½ cup
Vanilla extract - ⅛ Tsp
Half of a lemon to run the bowl and attachment
Makes about 25 doughnuts
Total time - 2 ½ hours or 1 hour plus overnight chilling and an extra hour during the morning
Active time - 15 minutes supervising the dough kneading, 10 minutes rolling and cutting the dough and about 1 hour for frying, glazing and filling the doughnuts
Equipment - Stand mixer, round biscuit, doughnut or cookie cutter, deep pot for frying, slotted spatula, couple of baking trays, parchment paper, paper towels, cooling rack (optional) and pastry decorator’s tool for filling doughnuts or cupcakes.
To make the dough: Preheat oven to the lowest temperature setting (see notes). Attach paddle to stand mixer.
Pour the lukewarm coconut milk in the bowl of a stand mixer. Sprinkle the yeast on top and let it soak for 2 minutes.
Add the eggs, melted butter, salt and sugar. Dump in the flour and mix until the ingredients are roughly combined. Change the paddle attachment for the hook attachment and let the mixture stand for 5 minutes to allow the flour soak the wet ingredients.
Turn the oven off to let it cool down a bit.
Knead the dough for 10 minutes. Using a rubber spatula transfer the dough to a large greased bowl. Cover the bowl with a plastic paper or kitchen towel.
After checking that your oven it’s just warm (see notes), place inside it the bowl with the dough. Let the dough rise for about 25 minutes.
Prepare two baking trays with parchment paper and dust a good amount of flour on them.
Dust with plenty of flour a clean flat surface. Take dough out of the fridge and dump it over. Using a rolling pin stretch the dough until you have a rectangle of about ¼” thick. Using a round doughnut, biscuit or cookie metal cutter, cut the dough and transfer the doughnut to a prepared baking tray. Repeat the process with the rest of the dough, trying to cut the dough as close as you can so you can yield it as much as possible and leaving a little less of 1 inch in between the doughnuts.
At this point either put your dough to rise again for 20 to 25 minutes or cover them loosely with a plastic paper and refrigerate overnight.
(If refrigerating overnight, you can take the doughnuts out on the counter and let them rise for an hour or repeat the oven method and rise for about 25 minutes.)
When ready to fry the doughnuts, fill a deep pot with the oil and heat it to 350° over medium-high heat and decrease it to medium when you reach that temperature.
Prepare a baking tray or counter area with paper towels.
Drop in the oil 4 doughnuts at a time, handling each very carefully so you don't make indentations on the top. Fry for about 1 minute per side, turning them with a slotted spatula. Retire one or two from the oil and place them on the paper towel. Drop raw doughnut before retiring the already cooked ones, always keeping from 4 to 5 doughnut on the oil (see notes). Repeat the process until you have fried all the doughnuts.
To make the chocolate glaze: In a double boiler (or just use a large glass bowl placed over a small sauce pan filled with water, taking car the water never touches the bowl) melt the chocolate with the coconut oil. Retire form heat when you still can see some chips that are not completely melted. Keep stirring to melt it completely.
Glaze each doughnut on one side and put them over a baking tray or preferable over a cooling rack to let the glaze drip. Glaze some and sprinkle them with some crush graham crackers before continuing glazing the others.
To make the Italian meringue: In a small saucepan combine water and sugar. Heat over medium-high heat and cook until a candy thermometer reaches 240°, about two minutes.
With the half lemon rub the inside of the mixing bowl and the whisk attachment, taking care of not leaving pits or pulp residue behind. Put the egg whites on the bowl and add the cream of tartar. Start mixing in low for 30 seconds to distribute the cream of tartar. Increase the speed to medium (level #4 in the Kitchen Aid) and beat until soft peaks form.
With the mixer running, pour over the syrup in a thin stream without pausing. Increase the speed to high (level #8 in the Kitchen Aid) and whisk until the meringue reaches room temperature, 8 to 10 minutes. Stop mixing if you see the meringue it’s getting gummy.
Transfer some of the meringue to your decorator’s tool container and start filling the doughnuts. If at any moment the meringue starts looking dry or broken, start the mixer again and mix for 1 or 2 minutes, until it regains its consistency. Fill your container again and keep filling the remaining doughnuts.
Using a torch heat the meringue tips until they are lightly burned. Heat the meringue on the area where its touching the doughnut to kind of seal it with the meringue with it.
Eat as much s’more doughnuts as you can! Store any left doughnuts in an airtight container in the fridge. It’s important to store them in the fridge after a couple of hours because of the meringue.