Delicious S’mores Donut

As a kid, I thought s’mores were strictly a campfire treat. My mom would pack graham crackers, chocolate bars, and marshmallows for our summer camping trips, and that was the only time we’d get to enjoy them. The idea of having s’mores any other way seemed wrong, like breaking some unwritten rule of childhood.

But here’s the thing about growing up – you realize some rules are meant to be broken. When I first tried turning this campfire classic into a donut, it felt a little rebellious. Now, I make these s’mores donuts year-round, no campfire needed. And honestly? They’re just as good as the memories, minus the mosquito bites.

What Kind of Graham Crackers Should I Use?

For s’mores donuts, regular honey graham crackers are your best bet, though cinnamon graham crackers can add an interesting twist if you’re feeling adventurous. The key is to make sure you grind them finely for the batter – a food processor works great for this, but you can also place them in a zip-top bag and crush them with a rolling pin. When it comes to the topping, you’ll want to keep those pieces a bit chunkier for that classic s’mores texture and look. Store-brand graham crackers work just as well as name-brand ones in this recipe, so don’t feel like you need to splurge on the expensive stuff.

Options for Substitutions

This s’mores donut recipe can be tweaked with several easy substitutions:

• Graham crackers: If you’re out of graham crackers, you can use digestive biscuits or even vanilla wafers – just pulse them into fine crumbs. The taste will be slightly different but still delicious!
• Sour cream: Plain Greek yogurt works perfectly as a 1:1 replacement for sour cream. You could also use buttermilk, though you might need to reduce the regular milk slightly.
• Golden Sugar: Regular granulated sugar works just fine here. You can also use light brown sugar for a slightly deeper flavor.
• Canola oil: Any neutral-flavored oil like vegetable oil, sunflower oil, or even melted coconut oil will work well in this recipe.
• Dark cocoa powder: Regular unsweetened cocoa powder can be used instead of dark cocoa. The color won’t be as deep, but the chocolate flavor will still be there.
• Mini marshmallows: Regular marshmallows cut into smaller pieces will work, or you can use marshmallow fluff (about 1 cup) – just warm it slightly to make it easier to spread.

Watch Out for These Mistakes While Baking

The biggest challenge when making s’mores donuts is achieving the right dough consistency – adding too much flour can make them dense and dry, so measure carefully and stop mixing as soon as the ingredients are just combined. Working with marshmallows can be tricky, as they tend to burn quickly under the broiler, so keep a close eye on them and broil for just 30-45 seconds until they’re golden brown (not charred). Another common mistake is rushing to glaze the donuts while they’re still hot – let them cool completely first, or your chocolate glaze will become thin and runny instead of forming that perfect glossy coating. For the best texture, avoid overmixing the graham cracker crumbs into the batter; you want them evenly distributed but still distinct enough to give that authentic s’mores crunch.

What to Serve With S’mores Donuts?

These sweet and decadent s’mores donuts are perfect for breakfast or dessert, and they pair wonderfully with a few simple accompaniments. A cold glass of milk is the natural choice – it helps balance out the richness of the chocolate and marshmallow topping. For coffee lovers, try serving these donuts with a hot cup of coffee or a creamy café au lait, which complements the graham cracker and chocolate flavors perfectly. If you’re hosting a brunch, consider setting up a hot chocolate bar with these donuts, adding whipped cream and extra marshmallows for an over-the-top treat that captures that cozy campfire feeling.

Storage Instructions

Keep Fresh: These s’mores donuts are best enjoyed the same day they’re made, but you can keep them in an airtight container at room temperature for up to 2 days. Just place a piece of wax paper between layers to prevent sticking. Keep in mind that the marshmallow topping might get a bit sticky over time!

Make Ahead: You can prepare the plain donuts a day ahead and store them unfrosted in an airtight container. When you’re ready to serve, just add the chocolate glaze, graham crackers, and marshmallows fresh – this way you’ll get that perfect s’mores experience with crispy graham bits and gooey marshmallows.

Note: I don’t recommend freezing these donuts since the marshmallow topping won’t hold up well in the freezer. Plus, the graham cracker crumbs might lose their crunch after thawing. These treats are really at their best when they’re fresh and the toppings are newly added!

Preparation Time	15-20 minutes
Cooking Time	8-10 minutes
Total Time	25-30 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 40-50 g
• Fat: 100-120 g
• Carbohydrates: 400-450 g

Ingredients

For the donuts:

• Nonstick spray
• 1 3/4 cups all-purpose flour
• 1 cup finely crushed graham crackers, plus extra for topping
• 1 1/2 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp baking soda
• 2 large eggs
• 1/2 cup whole milk
• 1/3 cup sour cream
• 1/2 cup domino golden sugar
• 1/4 cup canola oil
• 1 tsp vanilla extract

For the glaze and assembly:

• 1 1/2 cups domino confectioners sugar
• 1/4 cup dark cocoa powder
• 2 tbsp whole milk
• 1 tsp vanilla extract
• 6 sheets graham crackers, crumbled
• 2 cups mini marshmallows

Step 1: Preheat Oven and Prepare Donut Pans

• nonstick spray

Preheat your oven to 400°F (200°C).

Grease two nonstick donut pans generously with nonstick spray to prevent the donuts from sticking during baking.

I find that using a nonstick spray ensures the donuts come out easily and keeps the shape intact.

Step 2: Mix Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup finely crushed graham crackers
• 1 1/2 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp baking soda

In a medium bowl, whisk together the all-purpose flour, finely crushed graham crackers, baking powder, kosher salt, and baking soda until they are evenly combined.

This helps distribute the leaveners and graham cracker flavor throughout the batter.

Step 3: Combine Wet Ingredients and Make the Batter

• 2 large eggs
• 1/2 cup whole milk
• 1/3 cup sour cream
• 1/2 cup Domino Golden Sugar
• 1/4 cup canola oil
• 1 tsp vanilla extract
• dry ingredients from Step 2

In a large bowl, whisk together the eggs, whole milk, sour cream, Domino Golden Sugar, canola oil, and vanilla extract until the mixture is smooth and homogenous.

Gradually add the dry ingredients from Step 2 into the wet ingredients, stirring gently until just combined.

Be careful not to overmix, as this can make the donuts tough.

Step 4: Fill Donut Pans and Bake

• batter from Step 3

Spoon the prepared batter into a piping bag or large resealable plastic bag and snip off the tip.

Carefully pipe the batter into the greased donut pans, filling each well about halfway.

Bake in the preheated oven for 8 to 10 minutes, or until the tops look dry and the bottoms are golden brown.

Let the donuts cool for 5 minutes in the pan before turning out onto a wire rack.

Allow them to cool completely before glazing.

Step 5: Glaze and Finish the Donuts

• extra finely crushed graham crackers

Once the donuts have cooled completely, dip the tops of each donut in your preferred glaze (such as a chocolate or vanilla glaze).

Sprinkle with extra crumbled graham crackers and, if desired, top with mini marshmallows for a s’mores-inspired finish.

I like to dip the donuts twice for an extra thick glaze and more crunch from the graham crackers!