Marshmallow Cream Filled S'mores Doughnuts
Try this Marshmallow Cream Filled S'mores Doughnuts recipe, or contribute your own.
Try this Marshmallow Cream Filled S'mores Doughnuts recipe, or contribute your own.
- 1/4 cup milk
- 1 (8 count) refrigerated tube of dinner rolls big/jumbo size
- 4 cups oil for frying
- 1 cup marshmallow fluff
- 4 oz cream cheese room temp
- 1 1/4 cups powdered sugar divided
- 1/2 cup bittersweet chocolate chips
- 2 sheets of graham crackers coarsely crushed
- *to fill doughnuts you'll need a disposable frosti
- Carbohydrate 36.5386628013205 g
- Cholesterol 16.342237705634 mg
- Fat 681.385876423008 g
- Fiber 0.854000013768673 g
- Protein 1.89406336011915 g
- Saturated Fat 59.3108075439392 g
- Serving Size 1 1 doughnut (740g)
- Sodium 72.4878595780958 mg
- Sugar 35.6846627875518 g
- Trans Fat 29.9961038619979 g
- Calories 6169 calories
Step-by-step
- Heat oil in a fryer or heavy pot to 375 degrees.
- Add biscuits one at a time and cook for 2-3 minutes on each side. (make sure to cook long enough so the inside is not raw) Remove from oil to a paper towel covered plate to cool. Repeat for all biscuits.
- In a medium bowl (or your stand mixer) beat together the cream cheese, marshmallow fluff, and 1 cup of powdered sugar until smooth. Fill a disposable piping bag (fitted with a round frosting tip) with the marshmallow mixture. While holding the doughnut in one hand and the filling in the other, gently poke the side of the doughnut with the round tip and slowly apply pressure the the bag. Repeat with the remaining doughnuts. *you may have extra filling left over depending on how full you make the doughnuts
- Heat milk in microwave for 45 seconds to 1 minutes so milk is scalding, but be careful to not let it boil over. Combine milk, chocolates and ¼ cup powdered sugar in a small bowl and whisk until smooth. Dip the tops of the filled doughnuts into the chocolate bath and place on top of wax paper.
- Sprinkle some coarsely crushed graham crackers on top before chocolate sets and let cool.
Pastry traditions involving fried dough stuffed with sweet centers date back centuries, yet transforming convenience dough into an homage to the campfire classic relies on precise thermal control. Maintaining the frying medium at exactly 375 degrees Fahrenheit ensures that the exterior develops a deep golden crust before the raw center absorbs excess grease. When monitoring oil temperature without a dedicated kitchen thermometer, drop a small piece of dough into the pot; if it immediately rises to the surface and begins sizzling actively within five seconds, the heat is properly calibrated for frying. Frying smaller batches prevents the oil temperature from dropping precipitously, which would otherwise result in greasy, heavy pastries.
Structure of the Filling and Glaze
Cream cheese provides structural integrity to the marshmallow component, preventing the airy fluff from liquefying inside the hot pastry cavity. Blending softened cream cheese with powdered sugar creates a stable emulsion that holds its shape under pressure when piped into the interior. Meanwhile, scalding the milk before whisking it with chocolate chips melts the cocoa solids evenly without seizing the mixture into a grainy mass. This thermal balance keeps the chocolate coating fluid enough for dipping just long enough to capture the crushed graham cracker topping before setting.
Storage and Make-Ahead Behavior
Fried dough pastries are notoriously ephemeral, losing their structural crispness within hours of cooking due to moisture migration from the filling. While these doughnuts do not freeze well after being filled—as the high moisture content in the marshmallow and cream cheese mixture ruins the crumb structure upon thawing—the unfilled fried bases can be frozen for up to one month. Reheat frozen doughnut shells in a 350-degree oven for five minutes to restore the crust before piercing and piping the filling.
