Irresistible Brioche S’mores Donuts: Your Ultimate Guide to Homemade Campfire Bliss
Get ready to elevate your dessert game with these incredible Brioche S’mores Donuts. Imagine: perfectly soft, golden-brown brioche doughnuts, delicately fried to a fluffy perfection, then generously dipped in a luxurious, glossy chocolate ganache. But that’s not all – they’re crowned with a delightful scattering of buttery, toasted graham cracker crumbs, and finished with a dreamy swirl of lightly torched marshmallow fluff. This isn’t just a doughnut; it’s a culinary journey, transforming your beloved campfire classic into an utterly unforgettable, upscale dessert that will quickly become your new favorite treat.
While the full swing of summer might still be a whisper away, my cravings for s’mores-flavored anything are always in season. There’s just something about that iconic combination of toasted marshmallow, rich chocolate, and crunchy graham cracker that brings back a rush of warm, nostalgic memories. And let’s be honest, in the world of desserts, a freshly made donut currently reigns supreme for me. The delightful contrast of a soft, pillowy interior encased in a beautifully golden, slightly crisped exterior is simply irresistible. These brioche s’mores donuts don’t just capture that perfect donut vibe; they completely revolutionize it with a full-blown s’mores experience.
If the thought of making brioche dough from scratch feels intimidating, take a deep breath and relax! This detailed brioche s’mores donut recipe is meticulously broken down into simple, manageable steps, making it completely approachable for even the most novice bakers. We’ll guide you through creating a rich, tender brioche dough with an essential overnight cold proof, ensuring maximum flavor development and a truly luxurious texture. The next day, you’ll learn how to perfectly cut and fry your fresh doughnuts, then master the art of finishing them with our luscious ganache, signature graham cracker crumb topping, and a theatrical toasted marshmallow flourish. You’ll be feeling like a seasoned pastry chef in no time!
Looking for more delicious brioche donut ideas? Check out these other fantastic recipes:
- Best Brioche Donut Recipe, Homemade!
- Carrot Cake Brioche Donuts Recipe, Fried
- Easy Brioche Jelly Donut Recipe Homemade
Why You’ll Fall in Love with These Brioche S’mores Donuts
These aren’t just any donuts; they are a celebration of flavor and texture, designed to bring joy with every single bite. Here’s why these homemade brioche s’mores donuts will quickly become your new obsession:
- The Perfect S’mores Harmony: Every mouthful delivers the iconic, balanced trifecta of s’mores: the irresistible ooey-gooeyness of toasted marshmallow, the deep, rich notes of chocolate, and the comforting, buttery crunch of graham crackers. It’s a symphony of flavors that truly satisfies.
- Unmatched Brioche Doughnut Perfection: The brioche doughnuts themselves are a marvel. Incredibly fluffy, tender, and impossibly soft, they boast an enriched, luxurious texture that sets them apart from ordinary donuts. This isn’t just fried dough; it’s a delicate, buttery cloud.
- Achieve Golden Brown Excellence: Thanks to the secret ingredient – diastatic malt powder – your doughnuts will fry to a magnificent, deep golden brown exterior that’s crisped to absolute perfection. This isn’t just about looks; it adds a delightful texture contrast to the soft interior.
- Effortless Overnight Preparation: The dough can be made the night before, allowing it to cold-proof slowly in the refrigerator. This not only develops a richer flavor but also makes frying them fresh in the morning a breeze, perfect for a special breakfast or brunch.
- Irresistible Graham Cracker Crunch: The homemade graham cracker crumb topping isn’t just for show. It provides that essential textural contrast, adding a delightful, subtle crunch that perfectly complements the soft doughnut and gooey marshmallow.
- Your Summer Dessert Staple: These aren’t just for National Doughnut Day! Get ready to put these brioche s’mores donuts on repeat all summer long. They’re the ultimate crowd-pleaser for BBQs, potlucks, or simply a treat for yourself.
- Celebration-Worthy: From National Doughnut Day to birthday parties, or just a weekend treat, these decadent donuts are absolutely worthy of any celebration. They look as impressive as they taste!
Essential Ingredients for Your Brioche S’mores Donuts
Crafting these extraordinary brioche s’mores donuts requires a handful of common baking ingredients, each playing a crucial role in achieving that perfect texture and flavor. Here’s what you’ll need:
- Warm Whole Milk: Crucial for activating your active dry yeast. Ensure it’s around 110°F (43°C) – not too hot to kill the yeast, and not too cold to inhibit its activity. This creates the light, airy dough.
- Active Dry Yeast: The leavening agent that gives your brioche dough its signature rise and wonderfully fluffy texture.
- Granulated Sugar: Used in both the dough to feed the yeast and add sweetness, and in the buttery graham cracker crumb topping for a perfect balance of flavor and texture.
- Unsalted Butter: Softened to room temperature, this is a key ingredient for brioche, enriching the dough and making it incredibly tender and luxurious. Make sure it’s truly softened for easy incorporation.
- Large Eggs: Contribute to the dough’s richness, color, and structure, giving brioche its distinctive golden crumb.
- Bread Flour or All-Purpose Flour: Both work beautifully here. Bread flour will give a slightly chewier texture due to higher protein, while all-purpose will result in a slightly softer crumb. Choose what you prefer!
- Diastatic Malt Powder + Nonfat Dry Milk Powder: These are your secret weapons! Diastatic malt powder aids in browning and fermentation, resulting in that gorgeous golden-brown crust. Dry milk powder enhances tenderness and contributes to a softer, more delicate crumb. Don’t skip them for optimal results!
- Salt: A crucial ingredient that balances the sweetness of the donuts and enhances all the other flavors.
- Canola Oil or Lard: For frying your doughnuts. Both work well; canola oil is a neutral-flavored choice, while lard can impart a slightly richer flavor. Use whichever you have on hand or prefer.
- Graham Crackers: Crushed into crumbs, these provide that essential, unmistakable s’mores flavor and a delightful textural element to the topping.
- Melted Butter + Sugar (for crumbs): Transforms plain graham cracker crumbs into a rich, buttery, and slightly sweet topping that gets perfectly toasted.
- Semisweet Chocolate: The foundation for your smooth, shiny, and decadent chocolate ganache dip. High-quality chocolate makes a difference here.
- Heavy Cream: When heated and poured over the chocolate, it creates a luscious, pourable ganache that coats the donuts beautifully.
- Marshmallow Fluff: The iconic marshmallow component. Store-bought fluff is convenient, but if you’re feeling adventurous, homemade marshmallow works wonderfully too!
- Optional Tools: While not strictly ingredients, having a doughnut cutter, a kitchen blow torch, a pastry bag, a candy thermometer, a deep fryer (or heavy-bottomed pot), and a wire rack will make the process much smoother and yield professional-looking results.
How to Craft Your Perfect Brioche S’mores Donuts: A Step-by-Step Guide
Creating these delightful donuts is a rewarding process. Follow these instructions carefully for the best results, transforming simple ingredients into a gourmet treat.
Make the Dough
- Activate the Yeast: In a small bowl, gently combine the warm whole milk (aim for 110°F or 43°C), active dry yeast, and 1 teaspoon of granulated sugar. Stir lightly and let this mixture sit undisturbed for 5-10 minutes. You’re looking for a foamy layer to appear on top – this is your visual cue that the yeast is active and ready to work its magic!
- Combine Dry Ingredients: While the yeast is activating, in the bowl of a stand mixer fitted with a dough hook attachment, whisk together the bread or all-purpose flour, diastatic malt powder, nonfat dry milk powder, and salt. This ensures even distribution of all the dry components.
- Add Wet Ingredients (Except Butter): Introduce the remaining ½ cup of granulated sugar, the large eggs, and your now-foamy yeast mixture to the dry ingredients in the stand mixer.
- Form a Shaggy Dough: Mix on a low speed for approximately 4 minutes. The mixture will start to come together, forming what’s known as a “shaggy dough” – it will look a bit rough and uneven, but that’s perfectly normal at this stage.
- Incorporate Butter Slowly: Now, begin adding the softened unsalted butter, one tablespoon at a time. It’s crucial to let each piece of butter fully mix into the dough before adding the next. This gradual process allows the butter to emulsify properly, creating a smooth and enriched dough. This step usually takes about 2-3 minutes.
- Knead to Perfection: Once all the butter has been incorporated, increase the mixer speed to medium and continue kneading for another 6-8 minutes. The dough should transform into a smooth, elastic, and slightly sticky consistency. It will pull away from the sides of the bowl but still feel tacky to the touch.
- Sticky Dough Fix (if needed): If your dough still feels excessively sticky (beyond just being tacky), don’t panic. Simply stop the mixer, let the dough rest in the bowl for 5 minutes. This allows the flour to fully absorb more of the liquid. After resting, knead for just 1 more minute. This often resolves any stickiness issues.
Chef’s Tip: Your brioche dough, when properly kneaded, should have a texture akin to soft Play-Doh – pliable, elastic, and not overly wet or dry. Trust the process; the rest period is a critical step!
First Proof (Overnight – The Secret to Flavor)
- Refrigerate for Flavor: Lightly grease a large bowl, transfer your kneaded dough into it, and cover it tightly with plastic wrap. Place the bowl in the refrigerator to proof overnight for 8-12 hours.
Why Cold-Proofing is Key for Brioche: This extended cold fermentation is absolutely vital for brioche dough. It dramatically slows down the yeast activity, allowing the flavors to develop slowly and deeply, resulting in that incredibly soft, rich, and complex brioche taste and texture that can’t be rushed. It also makes the dough much firmer and easier to handle the next day.
Cut & Proof the Donuts
- Prepare Your Surface: The next day, gently turn the chilled brioche dough out onto a lightly floured surface. Using a rolling pin, carefully roll the dough to an even ½-inch (about 1.25 cm) thickness. Use just enough flour to prevent sticking, but avoid over-flouring, which can make the donuts tough.
- Cut the Shapes: Use a doughnut cutter to cut out your desired donut shapes. For any leftover dough scraps, resist the urge to re-roll them, as reworking brioche dough can make the final product tough. Instead, twist them into delightful “crullers” or small knots – they fry up wonderfully too!
- Second Proof: Carefully transfer your cut donuts onto a baking sheet lined with parchment paper that has been lightly greased (or floured). Cover them loosely with plastic wrap and let them rise at room temperature for about 30 minutes, or until they have visibly puffed up and feel light.
Give Them Space: Ensure there’s plenty of room between each donut on the baking sheet. Crowding them can lead to uneven rising and frying.
Fry the Donuts
- Heat the Oil: Pour your canola oil or lard into a deep fryer or a sturdy, heavy-bottomed pot. Heat the oil to precisely 350°F (175°C). A candy thermometer is indispensable here for accurate temperature control.
- Fry in Batches: Carefully lower a few donuts into the hot oil, ensuring not to overcrowd the pot. Fry them for 1-2 minutes per side until they are beautifully golden brown. Use chopsticks or a slotted spoon to gently flip them.
- Drain and Cool: Once fried, remove the donuts and transfer them to a wire rack that has been lined with paper towels. This allows excess oil to drain off and the donuts to cool slightly before topping.
Don’t Fear the Dark Gold: The color should be a deep, inviting golden brown, not merely light gold. Don’t worry, they’re not burnt! This rich color is the fantastic result of the diastatic malt powder working its magic, contributing to both flavor and that appealing crisp exterior.
Make the Toppings
While your donuts are cooling, it’s the perfect time to prepare the delicious s’mores toppings that will transform them into an irresistible treat.
- Toasted Graham Cracker Crumbs: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, stir together the graham cracker crumbs, melted unsalted butter, and granulated sugar until thoroughly combined. Spread this mixture into an even layer on the prepared baking sheet. Bake for about 10 minutes, or until the crumbs are golden brown and wonderfully fragrant. Allow them to cool completely on the baking sheet; they will crisp up beautifully as they cool.
Chocolate Ganache:
- Prepare the Ganache: In a small saucepan, gently heat the heavy cream until it just begins to simmer around the edges (do not bring to a rolling boil). Immediately pour the hot cream over your semisweet chocolate chips or chopped chocolate in a heatproof bowl. Let it sit undisturbed for 1 minute to allow the chocolate to melt. Then, stir gently with a whisk or spatula until the mixture is completely smooth, shiny, and luxurious.
Assemble the Brioche S’mores Donuts
Now for the fun part – bringing all the components together to create your masterpiece!
- Dip in Ganache: Take each slightly cooled fried donut and carefully dip the top into the warm chocolate ganache. Allow any excess ganache to drip back into the bowl for a clean finish.
- Add Graham Cracker Crumbs: Immediately after dipping, and while the ganache is still warm and wet, generously sprinkle the top of each donut with the toasted graham cracker crumbs. Press lightly to ensure they adhere well.
- Pipe Marshmallow Fluff: Spoon the marshmallow fluff into a pastry bag fitted with a wide round tip (or simply use a ziplock bag with a corner snipped off). Pipe a generous, thick squiggle or swirl of fluff over the top of each donut, either across the center or around the donut ring.
- Toast the Fluff: This is where the magic happens! Using a kitchen blow torch, lightly toast the marshmallow fluff until it’s beautifully golden brown and develops those delightful, bubbly, slightly charred peaks. This step truly enhances the s’mores experience.
No Blow Torch? No Problem! If you don’t have a kitchen blow torch, you can still achieve a toasted marshmallow effect. Carefully place the assembled donuts (on a baking sheet) under your oven’s broiler for just a few seconds. Watch them *very closely* – marshmallow fluff can go from perfectly golden to burnt very, very quickly!
Expert Tips and Tricks for First-Time Donut Makers
Making homemade donuts, especially brioche, can seem daunting, but with these pro tips, you’ll achieve perfect results every time. Don’t be afraid to dive in!
- Yeast Activation Temperature is Key: Always use lukewarm water or milk (around 110°F or 43°C) to activate your yeast. If the liquid is too hot, it will kill the yeast, and your dough won’t rise. If it’s too cold, the yeast won’t activate properly, leading to a sluggish rise.
- Embrace the Overnight Rest: Do not skip the overnight cold proof! This crucial step not only develops a deeper, richer flavor in your brioche dough but also makes the dough much firmer and easier to handle when it comes to rolling and cutting the donuts the next day.
- Flour Wisely: When rolling out your dough, lightly flour your work surface and rolling pin to prevent sticking. However, be mindful not to overdo it. Too much added flour can alter the dough’s hydration, resulting in dry, tough donuts instead of fluffy ones.
- Master Oil Temperature: This is arguably the most critical aspect of frying. Always monitor your oil temperature with a reliable candy thermometer. If the oil temperature drops too low, your donuts will absorb too much oil and become greasy. If it’s too high, they’ll burn on the outside before cooking through on the inside. Aim for a consistent 350°F (175°C).
- Scrape the Bowl: If you’re using a stand mixer, periodically stop and scrape down the sides and bottom of the bowl with a rubber spatula. This ensures all ingredients are thoroughly incorporated into the dough for an even consistency.
- The Test Fry: Before frying an entire batch, always perform a test fry with one donut hole or a small scrap of dough. This allows you to check your oil temperature and adjust your frying time without risking the whole batch. It’s a pastry chef’s secret for consistency!
Recommended Tools for Perfect Brioche S’mores Donuts
Having the right tools can make all the difference in ensuring a smooth and enjoyable baking experience. Here are some items that will assist you in creating these spectacular donuts:
- Doughnut Cutter: Essential for creating perfectly shaped donut rings with minimal effort.
- Candy Thermometer: Absolutely crucial for accurately monitoring oil temperature during frying, preventing greasy or burnt donuts.
- Stand Mixer with Dough Hook: While not strictly necessary (you can knead by hand!), it makes the brioche dough preparation significantly easier and more efficient.
- Kitchen Blow Torch: For achieving that iconic, perfectly golden and bubbly toasted marshmallow fluff on top. It adds a professional touch and fantastic flavor.
- Pastry Bag (or Ziplock Bag): Ideal for piping the marshmallow fluff neatly onto your donuts.
- Slotted Spoon or Chopsticks: Perfect for safely flipping and removing hot donuts from the oil.
- Wire Rack: Essential for draining excess oil from freshly fried donuts and allowing them to cool evenly.
- Parchment Paper: Great for lining baking sheets for proofing and baking the graham cracker crumbs, ensuring no sticking.
- Rolling Pin: For evenly rolling out your brioche dough to the ideal thickness.
- Deep Fryer or Heavy-Bottomed Pot: A safe vessel for deep frying. A heavy pot ensures even heat distribution.
- Rubber Spatula: Handy for scraping down mixer bowls and generally handling dough and batters.
Frequently Asked Questions About Brioche S’mores Donuts
Got questions about making these delicious s’mores donuts? We’ve got answers to help you troubleshoot and perfect your technique.
- Can I fill these donuts instead of just topping them?
Absolutely! If you prefer a filled donut experience, simply skip cutting out the center holes. Instead, cut full circles of dough. Once fried and cooled, you can use a pastry tip to pipe the marshmallow fluff directly into the center of the donut, just like a classic filled variety. This offers a delightful burst of gooeyness in every bite! - How can I tell if the oil is at the right temperature without a thermometer?
While a candy thermometer is highly recommended for precision, you can do a quick test. Drop a tiny piece of leftover brioche dough (about pea-sized) into the hot oil. If it immediately bubbles vigorously and floats to the surface within 2-3 seconds, your oil is likely around 350°F (175°C) and ready for frying. If it browns too quickly, the oil is too hot; if it sinks or barely bubbles, it’s not hot enough. - What’s the best method for toasting the marshmallow fluff?
A kitchen blow torch is undoubtedly the best (and most fun!) way to achieve that perfect golden-brown, slightly caramelized crust on your marshmallow fluff. It gives you precise control over the toasting. If you don’t have one, your oven’s broiler can be a good alternative. Place the assembled donuts on a baking sheet and slide them under the broiler for only a few seconds. Watch them *continuously* – marshmallow fluff can go from perfectly toasted to burnt very, very quickly!
Storing and Freezing Instructions for Your Brioche S’mores Donuts
To enjoy your homemade brioche s’mores donuts at their best, follow these storage guidelines:
- Storing Freshly Made Donuts: These donuts are best enjoyed the day they are made. However, you can store them in an airtight container at room temperature for up to 2 days. The marshmallow fluff may lose some of its crispness and toastiness over time, but they will still be delicious.
- Freezing Unfrosted Donuts: For longer storage, you can freeze unfrosted donuts. Once completely cooled after frying, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen donuts to a freezer-safe ziplock bag or airtight container. They can be stored for up to 1 month. When ready to serve, thaw them at room temperature, and then proceed with the ganache, graham cracker, and marshmallow fluff toppings as per the recipe.
Craving more delightful treats? Explore these other fantastic recipes from Cake Babe Bakery:
- Spring Inspired S’mores Strawberry Cake
- Old Fashion Blueberry Donut Bundt Cake
- Smores Blondies With Homemade Marshmallow Fluff
These Brioche S’mores Donuts truly are the ultimate sweet indulgence – perfect for a lavish brunch spread, a festive gathering, or simply when you’re in the mood for something extraordinarily decadent! If you’ve enjoyed creating this recipe, please take a moment to leave a star rating and share your feedback in the comments section below. I love hearing about your baking adventures! Happy baking, and don’t forget to connect with me on Instagram, Pinterest, and TikTok for more fun and delicious content.
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Recipe
Brioche S’mores Donuts
Molly Murphy
Pin 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
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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
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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
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Add the ½ cup granulated sugar, eggs, and the activated yeast mixture to the dry ingredients.½ cup granulated sugar, 4 large eggs
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Knead on low speed for 4 minutes until the dough starts to come together.
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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
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Once all the butter is in, knead on medium speed for another 6-8 minutes until the dough is smooth, stretchy, and slightly sticky.
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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)
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Transfer the dough to a greased bowl, cover, and refrigerate for 8-12 hours (overnight is best).
Cut & Proof the Donuts
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The next day, turn the dough out onto a floured surface and roll it to ½-inch thickness. Use enough flour to prevent sticking.
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Cut out donuts using a donut cutter. For the scraps, twist into crullers instead of re-rolling-this dough doesn’t like being reworked.
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Place the cut donuts on greased parchment paper. Cover and let rise at room temperature for about 30 minutes, until puffy.
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While the dough is rising, heat your oil and prepare the graham cracker crumb topping.
Fry the Donuts
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Heat oil in a deep pot to 350°F.2 cups lard or canola oil
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Fry the donuts in batches for 1-2 minutes per side, flipping with chopsticks or tongs.
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Drain on a paper towel-lined wire rack.
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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
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Preheat your oven to 350°F (175°C). Line a sheet pan with parchment paper.
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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
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Spread the mixture into an even layer on the sheet pan.
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Bake for 10 minutes, or until golden and fragrant.
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Let cool completely-it will crisp up as it cools!
Make the Chocolate Ganache
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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
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Let sit for 1 minute, then stir until smooth and glossy.
Assemble the S’mores Donuts
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Once your fried donut rings have cooled slightly, dip the tops into the warm ganache, letting any excess drip off.
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Immediately sprinkle generously with the graham cracker crumb topping while the ganache is still wet.
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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
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Use a kitchen torch to lightly toast the marshmallow fluff until golden and bubbly. This step is chef’s kiss essential.
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Let set for a few minutes, or dive in while they’re warm and gooey.
Notes
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.