What tastes like summer and only comes out at night?...
If you're anything like us and want to eat s'mores year round and at anytime of the day without judgement, you're in the right place. While S'mores isn't really a seasonal treat, it doesn't taste the same in the winter as it does in the summer. There's just something about that burnt marshmallow flavor mixed with the summer vibes and campfire that just hits different! We can't explain it, and we won't try because well, it's a delicacy.
What we will do is try and create a version that satisfies our year round craving.
Over the last few weeks, we've been on a mission to perfect a new, incredible, one of a kind S'mores donut recipe. In all honesty, we just wanted to drink our coffee with some s'mores. It's like our version of a pastry.
So what makes this S'mores donut so special you ask? Well, it's made with our Marshmallow Compound. So instead of that charred marshmallow flavor we just talked about, it tastes like like a good ole marshmallow straight out of the bag.
We might sound a little crazy but in our opinion there is a BIG difference between a regular marshmallow than a toasted marshmallow. Trust us on this one.
This donut is sweet, tasty, and has all the necessary parts that make a s'mores, a s'mores.
Let's get baking!
For the donuts:
- 2 cups of all purpose gluten-free flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 tsp of salt
- ¾ cup of dairy free milk
- 2 eggs, room temperature
- 1 ½ tsp Amoretti® Madagascar Bourbon Vanilla Bean (2x)
- 2 tbsp. Amoretti® Marshmallow Compound
- ½ cup avocado oil
For the glaze:
- 1 cup powdered sugar
- 2 tbsp. cocoa powder
- 1 tbsp. of milk (we used almond)
- Crushed graham crackers (to garnish)
- Mini Marshmallows (to garnish)
For the Donut:
- Preheat oven to 425°F. Grease two six-serving donut pans; set aside.
- In a large mixing bowl, mix the flour, sugar, baking powder, and salt.
- In a separate small mixing bowl, whisk the milk, eggs, Amoretti® Madagascar Bourbon Vanilla Bean (2x), Amoretti® Marshmallow Compound, and oil.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- Spoon the batter into the prepared donut pan filling about ½ full. The batter should not cover the center of the donut, where the hole will go.
- Bake for 7-9 minutes or until the donuts rise and set.
- Remove from oven and carefully remove the donut from the pan. You may need to use a spoon or a rubber spatula to loosen them if they stick.
- Cool donuts on a wire rack for 5 minutes.
- Place your wire rack over a cookie sheet or piece of parchment paper.
For the glaze:
- In a separate small mixing bowl, combine the powered sugar, cocoa powder and milk.
- One at a time, dip the tops of your donuts into the glaze.
- Place your donut back on the rack and repeat until all donuts have been dipped.
- Repeat 1-2 more times until your glaze becomes a thick chocolate coating.
- After the last dip in the glaze, top the donuts with some graham cracker crumbs and mini marshmallows.
- Store donuts in a airtight container at room temperate for up to three days.