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Brioche S’mores Donuts – Soft, golden brown donuts dipped in glossy chocolate ganache, topped with buttery graham cracker crumbs, and finished with a swirl of toasted marshmallow fluff. Basically, a campfire classic turned into your new favorite doughnut recipe.
I made these brioche s’mores donuts because even though we’re not quite in full-blown summer mode, I’m always down for anything s’mores-flavored. S’mores are just one of those nostalgic flavors that never misses. And right now? A donut is absolutely my top dessert pick. Soft and pillowy on the inside, fried to golden perfection on the outside—donuts are the vibe, and these ones are bringing it with a full s’mores twist.
If you’ve never made brioche dough before, don’t stress! This brioche s’mores donut recipe is broken down step-by-step so it’s totally approachable even for beginners. We’ll start with an overnight proof, cut and fry fresh the next day, and then finish with ganache, graham cracker crumbs, and a toasted marshmallow flourish that’ll have you feeling like a pastry chef.
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Why You’ll Love These
- You get gooey marshmallow, rich chocolate, and buttery graham crackers in every bite
- The brioche doughnuts are fluffy, soft, and extra luxe
- That golden brown exterior? Crisped to perfection thanks to diastatic malt powder
- You can make the dough the night before and fry them fresh in the morning
- The graham cracker crumb topping adds just the right crunch
- These are THE brioche smores donuts you’ll want on repeat all summer
- Totally worthy of your National Doughnut Day celebration
Ingredients for Brioche S’mores Donuts
- Warm whole milk – activates the yeast for a light, airy dough
- Active dry yeast – makes the dough rise and get fluffy
- Granulated sugar – used in the dough and crumb topping
- Unsalted butter – softened to room temperature for easy mixing
- Large eggs – enriches the dough and adds structure
- Bread flour or all-purpose flour – both give the perfect chew
- Diastatic malt powder + dry milk powder – boost browning and tenderness
- Salt – balances the sweetness
- Canola oil or lard – for frying (go with what you’ve got!)
- Graham crackers – crushed for that signature s’mores flavor
- Melted butter + sugar – to turn crumbs into buttery magic
- Semisweet chocolate – for that shiny ganache dip
- Heavy cream – smooths and melts the chocolate
- Marshmallow fluff – or make homemade marshmallow if you’re up for it
- Optional tools – doughnut cutter, blow torch, pastry bag, candy thermometer, deep fryer, wire rack
How to Make Brioche S’mores Donuts
Make the dough
- In a small bowl, mix the warm milk, yeast, and 1 teaspoon sugar. Let sit 5–10 minutes until foamy (this means it’s alive and ready!).
- In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, malt powder, dry milk powder, and salt.
- Add sugar, eggs, and the foamy yeast mixture. Mix on low until a shaggy dough forms, about 4 minutes.
- Add softened butter 1 tablespoon at a time, letting each piece fully mix in before adding more.
- Once all the butter is in, increase speed to medium and knead 6–8 minutes until smooth, stretchy, and slightly sticky.
- If the dough seems too sticky, let it rest for 5 minutes. This allows the flour to absorb more liquid—then knead for 1 more minute.
Tip: Your dough should feel like soft Play-Doh—not wet, not dry. If it’s wet-wet, don’t panic. Trust the process and the rest period!
First Proof (Overnight)
- Transfer dough to a greased large bowl, cover tightly with plastic wrap, and refrigerate overnight (8–12 hours).
Cold-proofing is key for brioche—it slows fermentation and develops that soft, rich flavor.
Cut & Proof the Donuts
- The next day, turn the dough onto a lightly floured surface.
- Use a rolling pin to roll the dough to ½-inch thickness.
- Cut out circles using a doughnut cutter. Twist any scraps into crullers instead of re-rolling (reworking makes them tough!).
- Place donuts on a parchment paper-lined baking sheet.
- Cover loosely with plastic wrap and let rise at room temperature for 30 minutes or until visibly puffed.
Give them plenty of room to puff up—crowding leads to uneven frying.
Fry the Donuts
- Heat canola oil to 350°F using a deep fryer or a heavy-bottomed pot and candy thermometer to track oil temperature.
- Fry donuts in batches for 1–2 minutes per side. Use chopsticks or a slotted spoon to flip.
- Transfer to a wire rack lined with paper towels to drain and cool slightly.
The color should be deep golden brown—don’t worry, it’s not burnt. That’s the magic of malt powder!
Make the Toppings
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, stir graham cracker crumbs, melted butter, and sugar.
- Spread into an even layer and bake for 10 minutes, or until golden and toasty. Let cool completely.
Chocolate Ganache
- Heat heavy cream until just simmering. Pour over chocolate chips or chopped chocolate.
- Let sit for 1 minute, then stir until smooth and shiny.
Assemble the Brioche S’mores Donuts
- Dip the top of each fried donut into the warm chocolate ganache. Let excess drip off.
- Sprinkle immediately with graham cracker crumbs while the ganache is still wet.
- Pipe marshmallow fluff over the top using a pastry bag or ziplock bag.
- Use a blow torch to lightly toast the fluff until golden and bubbly.
No blow torch? Slide the donuts (just for a few seconds!) under the broiler. Watch closely—fluff goes from golden to scorched fast.
Tips and Tricks for First-Time Donut Makers
- Use lukewarm water or milk (around 110°F) to activate your yeast. Hot liquid will kill it, cold won’t wake it up.
- Don’t skip the overnight rest—it makes shaping easier and boosts flavor.
- Lightly flour your rolling pin and surface to prevent sticking, but don’t overdo it. Too much flour = tough donuts.
- Monitor your oil temp with a candy thermometer. If it drops too low, your donuts will be greasy. Too high and they’ll burn on the outside before cooking inside.
- If using a stand mixer, stop occasionally to scrape the sides with a rubber spatula.
- Test fry one donut first—this helps you adjust your oil temp and timing before doing the rest.
Recommended Tools – Brioche S’mores Donuts
- Doughnut cutter
- Candy thermometer
- Stand mixer with dough hook
- Blow torch
- Pastry bag
- Slotted spoon or chopsticks
- Wire rack
- Parchment paper
- Rolling pin
- Deep fryer or heavy pot
- Rubber spatula
FAQs
- Can I fill these donuts instead of topping them?
You can! Just skip the donut holes and cut full dough circles, then pipe the fluff into the center like a classic filled donut. - How do I know if the oil is ready without a thermometer?
Drop in a small piece of dough—it should bubble and rise to the top within 2–3 seconds. That’s a good sign your oil temp is right. - What’s the best way to toast the fluff?
A blow torch is best (and most fun). If not, use the broiler for just a few seconds. Watch closely so it doesn’t burn.
Storing and Freezing Instructions
- Store in an airtight container at room temperature for up to 2 days.
- Freeze unfrosted donuts on a baking sheet, then transfer to a ziplock bag. Thaw and decorate when ready to serve.
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These Brioche S’mores Donuts are the ultimate sweet treat—perfect for a brunch spread or any time you want something indulgent! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!
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Recipe
Brioche S’mores Donuts
Soft, golden brown brioche donuts dipped in glossy chocolate ganache, topped with buttery graham cracker crumbs, and finished with a swirl of toasted marshmallow fluff. Basically, a campfire classic turned into your new favorite doughnut recipe.
Ingredients
For the Dough:
- 1 ¼ cups warm whole milk 110°F
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar for yeast activation
- ½ cup granulated sugar
- ½ cup unsalted butter softened
- 4 large eggs
- 4 ½ cups bread flour or all-purpose flour plus extra for rolling
- 2 teaspoons diastatic malt powder
- 2 tablespoons nonfat dry milk powder
- 2 teaspoons salt
For Frying:
- 2 cups lard or canola oil
For the Graham Cracker Crumbs:
- 1 cup graham cracker crumbs
- ¼ cup unsalted butter melted
- ¼ cup granulated sugar
For the Chocolate Ganache:
- 1 cup semisweet chocolate chips or chopped chocolate
- ½ cup heavy cream
For Topping:
- One jar marshmallow fluff or homemade, if you’re fancy
Instructions
Make the Dough
- In a small bowl, combine the warm milk, yeast, and 1 teaspoon of granulated sugar. Let sit for 5–10 minutes until foamy.1 ¼ cups warm whole milk, 2 ¼ teaspoons active dry yeast, 1 teaspoon granulated sugar
- In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, malt powder, milk powder, and salt.4 ½ cups bread flour or all-purpose flour, 2 teaspoons diastatic malt powder, 2 tablespoons nonfat dry milk powder, 2 teaspoons salt
- Add the ½ cup granulated sugar, eggs, and the activated yeast mixture to the dry ingredients.½ cup granulated sugar, 4 large eggs
- Knead on low speed for 4 minutes until the dough starts to come together.
- Add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. This should take 2–3 minutes.½ cup unsalted butter
- Once all the butter is in, knead on medium speed for another 6–8 minutes until the dough is smooth, stretchy, and slightly sticky.
- If the dough still feels too sticky, let it rest for 5 minutes, then knead for 1 more minute to allow the flour to absorb the butter fully.
First Proof (Overnight)
- Transfer the dough to a greased bowl, cover, and refrigerate for 8–12 hours (overnight is best).
Cut & Proof the Donuts
- The next day, turn the dough out onto a floured surface and roll it to ½-inch thickness. Use enough flour to prevent sticking.
- Cut out donuts using a donut cutter. For the scraps, twist into crullers instead of re-rolling—this dough doesn’t like being reworked.
- Place the cut donuts on greased parchment paper. Cover and let rise at room temperature for about 30 minutes, until puffy.
- While the dough is rising, heat your oil and prepare the graham cracker crumb topping.
Fry the Donuts
- Heat oil in a deep pot to 350°F.2 cups lard or canola oil
- Fry the donuts in batches for 1–2 minutes per side, flipping with chopsticks or tongs.
- Drain on a paper towel-lined wire rack.
- You’re looking for a deep golden color—don’t worry, you didn’t burn them! That’s the diastatic malt powder doing its job, giving you that crisp, golden crust.
Make the Graham Cracker Crumbs
- Preheat your oven to 350°F (175°C). Line a sheet pan with parchment paper.
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until evenly combined.1 cup graham cracker crumbs, ¼ cup unsalted butter, ¼ cup granulated sugar
- Spread the mixture into an even layer on the sheet pan.
- Bake for 10 minutes, or until golden and fragrant.
- Let cool completely—it will crisp up as it cools!
Make the Chocolate Ganache
- Heat the heavy cream until just simmering, then pour it over the chocolate chips.1 cup semisweet chocolate chips or chopped chocolate, ½ cup heavy cream
- Let sit for 1 minute, then stir until smooth and glossy.
Assemble the S’mores Donuts
- Once your fried donut rings have cooled slightly, dip the tops into the warm ganache, letting any excess drip off.
- Immediately sprinkle generously with the graham cracker crumb topping while the ganache is still wet.
- Scoop marshmallow fluff into a piping bag (or ziplock bag) and pipe a thick squiggle of fluff over the top of each donut—across the center or around the ring.One jar marshmallow fluff
- Use a kitchen torch to lightly toast the marshmallow fluff until golden and bubbly. This step is chef’s kiss essential.
- Let set for a few minutes, or dive in while they’re warm and gooey.
Notes
This recipe includes an overnight proof and some deep frying action. Plan ahead and give yourself plenty of time (and counter space). If it’s your first time making brioche dough or frying donuts—don’t worry! I’ve got tips throughout to help you feel totally confident.
Note: This is an enriched dough, so it will feel soft and slightly sticky—that’s normal! Don’t add extra flour unless it’s completely unmanageable.
Tried this recipe?Let us know how it was!
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