Go Back Email Link
–+ servings
brioche s'mores donut
Print Pin

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.
Course Breakfast
Cuisine American
Keyword donuts, smores,
Servings 8 donuts
Author Molly Murphy

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
US Customary - Metric

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.