S'mores Donuts
Servings: 30 Prep Time: 1hr 40min Cook Time: 20-30 seconds Total Time: 1hr 41min
Ingredients For The Dough:
6 Tbs active dry yeast
4 Tbs of coconut sugar
5 cups of gluten free all purpose flour (find my favorite here)*
2 cups of dairy free milk, warm (heated about 110˚F)
2 whole eggs
2 egg yolks
1/2 cup of coconut oil, measured then melted
2 tsp vanilla extract
1 container of canola oil for frying (I typically use a 24 oz bottle)
Ingredients For The Chocolate Ganache Filling:
1 cup of enjoy life chocolate chips
1 can of full fat coconut milk, refrigerated so the fat separates from the water
Marshmallow Frosting:
2 cups of gluten free mini marshmallows
Directions:
In a large mixing bowl or stand mixer with the paddle attachment, add yeast, milk and 2 cups of flour and mix until smooth. Allow the mixture to rest in a warm place covered with a clean kitchen towel for 20 minutes.
After 20 minutes switch to the dough hook attachment of your mixer and mix on low to deflate. If you don’t have a stand mixer mix by hand with a wooden spoon or rubber spatula/scraper. Add in coconut sugar, eggs, egg yolks, melted coconut oil and vanilla and mix until smooth.
Now add the remaining flour 1/2 cup at a time. Keep adding flour and mixing on low until the dough pulls away from the sides of the bowl. The dough should still be very moist and even a little sticky. Cover the dough and refrigerate for at least 1 hour (can refrigerate up to 12 hours).
While the dough is rising, make the chocolate ganache filling. Take can of coconut milk and place in the freezer for 30 minutes. This allows the coconut milk to separate from the water.
After 30 minutes, remove the can from the freezer and open. Scoop out coconut milk fat layer and place into a microwave safe bowl. Microwave on high for 1-2 minutes or until scolding hot. In a separate bowl add in your chocolate chips. Pour hot coconut milk over the chocolate chips and let sit for 1 minute. This will allow the chocolate chips to melt
After a minute, mix the coconut and melted chocolate chips together until a thick and creamy ganache has formed. Place in your refrigerator to firm up.
Once dough is finished rising take two large baking sheets and line them with press and seal wrap or parchment paper and spray with cooking spray. Pull the dough out and place on a lightly flour surface. I usually cut the dough in half and freeze one half. This recipe makes 30 donuts so I usually only make 15 at a time.
Flour the top of the dough and roll out. For traditional donuts roll out 1/2 inch thick. Take a round cutter (I use a large mason jar lid) press down on the dough, twist and pull. Make sure to try to get as many circles out of the dough as possible.
Once there can be no more circles made, re-roll the dough. Repeat this step until all the dough is used up. Take the circles and place them on two the baking sheets lined with parchment paper and sprayed with cooking spray.
Once all the dough is used up and donuts are stuffed cover with more sprayed plastic wrap and allow the donuts to proof for 5-20 minutes. The dough will be slightly springy when ready. Make sure you give the donuts enough space on the baking sheets to rise without touching.
Heat 2 inches of canola oil to 360˚F. Place 1-2 donuts at a time in heated canola oil for 30 seconds to 1 minute each side. Remove from oil and place on a wire cooling rack. Allow to cool enough to touch before stuffing with ganache.
Once the donuts are cool enough to touch, pipe a generous portion of the ganache into the center of your donuts. Set aside.
After stuffing, take marshmallows and melt them in a microwave safe bowl. I melted mine in 30 second intervals. Dip the top of each donut into the melted marshmallows and place back on your baking dish. Broil the tops for 30 seconds or until golden brown and toasty.
Store remaining donuts in an air tight container at either room temp or you can refrigerate. Cooked donuts are good for 2-3 days.
Nutrition:
Just enjoy the donut!
Notes:
*If you are not gluten free, you can always use bread flour instead of gluten free flour. The measurements will be the same.
**All text & images © Copyright Kaili Mills for Measure Me Whole.
Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.
Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Measure Me Whole with a link back.