Sourdough S’mores Donuts with Marshmallow Cream
The days of making s’mores outside seem to have passed us with the cold evenings, but I didn’t get enough s’mores in! So I brought them inside instead. These sourdough smores donuts were inspired by all things cozy and chocolatey, with a soft baked crumb, gooey marshmallow cream, and crushed graham crackers on top.
There’s something about sourdough sweet treats that makes them feel just a little more guilt-free. The long fermentation helps break down gluten and phytic acid, which means your body can digest and absorb nutrients more easily. Still very much a treat, but one your body will like more. It’s the best of both worlds: rich chocolate flavor and that slow-fermented goodness that lets you enjoy each bite a little more thoroughly.
Why You’ll Love These Donuts
- Baked, not fried, which means less oil, less mess, and a lighter treat that still tastes indulgent.
- Naturally leavened with sourdough, so the fermentation helps break down gluten and phytic acid, making them easier to digest (and a little more guilt-free).
- The homemade marshmallow cream is made with real honey instead of corn syrup.
- Every bite captures classic campfire s’mores flavor, but in a soft, tender donut you can enjoy year-round.
Sourdough S’mores Donut Recipe
Ingredients
Donuts
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup brown sugar
- ½ cup sour cream
- ½ cup milk
- ¼ cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup sourdough starter
Marshmallow Cream
- ¾ cup granulated sugar
- ¼ cup honey
- ¼ cup water
- Pinch of salt
- 2 large egg whites
- ¼ teaspoon cream of tartar
- 1 ½ teaspoon vanilla extract
Toppings
- Crushed graham cracker crumbs
- Melted Hershey’s chocolate bars or chocolate glaze
- Mini marshmallows (optional, for toasting)
Instructions
1. Make the Batter
In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine brown sugar, sour cream, milk, melted butter, egg, vanilla, and sourdough starter. Mix until smooth, then gently fold the dry ingredients into the wet until no dry streaks remain.
2. Ferment (4–6 hours)
Cover the bowl tightly with plastic wrap or a damp towel and let it rest at room temperature for 4-6 hours. This fermentation time breaks down the gluten for easier digestion.
3. Bake
Preheat oven to 350°F. Lightly grease or spray a donut pan, I use this one from Amazon, and spoon or pipe the batter into the wells about ¾ full. Bake 10-12 minutes, or until set and slightly springy to the touch. Cool 5 minutes, then transfer to a cooling rack or towel.
4. Make the Marshmallow Cream
In a small saucepan, combine sugar, honey, water, and salt. Cook over medium heat until it reaches 240°F on a candy thermometer. While it cooks, beat egg whites and cream of tartar in a stand mixer with the whisk attachment until soft peaks form. Slowly drizzle the hot syrup down the side of the bowl while beating on medium-high. Continue whipping 5–7 minutes until thick and glossy. Add vanilla and beat 1 minute more.
5. Assemble
Spread or pipe the marshmallow cream over each donut. Sprinkle with graham cracker crumbs and drizzle with melted Hershey’s chocolate bars or chocolate chips. For that toasted camp-fire feel, lightly torch the tops before adding your toppings.
Tips for Perfect Donuts
- Measure with a kitchen scale for the most consistent results.
- Don’t overmix the batter; gentle folding keeps them tender.
- Fermentation tip: If your kitchen is cool, place the covered bowl inside the oven (turned off) with the light on to keep it cozy.
- Storage: Keep in a tight container at room temperature 1–2 days, or refrigerate up to 5. Cover with plastic wrap to prevent the marshmallow from drying out.
FAQ's:
Can I use unfed sourdough starter?
Yes! This sourdough smores donuts recipe is made for unfed sourdough starter discard. It adds flavor and slight leavening without extra yeast.
Can I skip the fermentation?
You can bake them right away, but the 4–6 hour fermentation makes the texture softer and improves digestibility.
How long does the marshmallow cream last?
Store leftovers in a sealed jar in the refrigerator up to a week.
Can I make these ahead of time?
Yes, bake the sourdough smores donuts a day ahead, store them covered, and top with marshmallow and chocolate right before serving.
Other Recipes You'll Love
How to make Homemade Sourdough Donuts with Glaze
Sourdough Baked Pumpkin Donuts
Homemade Sourdough Chocolate Oreo Cookie Recipe
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Sourdough S’mores Donuts with Marshmallow Cream
Equipment
- 2 Large mixing bowl
- 1 Plastic wrap
- 1 Donut pan
- 1 piping bag
- 1 cooling rack
- 1 Small saucepan
Ingredients
Donuts
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup brown sugar
- ½ cup sour cream
- ½ cup milk
- ¼ cup butter melted
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup sourdough starter
Marshmallow Cream
- ¾ cup granulated sugar
- ¼ cup honey
- ¼ cup water
- Pinch of salt
- 2 large egg whites
- ¼ teaspoon cream of tartar
- 1 ½ teaspoon vanilla extract
Toppings
- Crushed graham cracker crumbs
- Melted Hershey’s chocolate bars or chocolate glaze
- Mini marshmallows optional, for toasting
Instructions
Make the Batter
- In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine brown sugar, sour cream, milk, melted butter, egg, vanilla, and sourdough starter. Mix until smooth, then gently fold the dry ingredients into the wet until no dry streaks remain.
Ferment (4–6 hours)
- Cover the bowl tightly with plastic wrap or a damp towel and let it rest at room temperature for 4-6 hours. This fermentation time breaks down the gluten for easier digestion.
Bake
- Preheat oven to 350°F. Lightly grease or spray a donut pan, I use this one from Amazon, and spoon or pipe the batter into the wells about ¾ full. Bake 10-12 minutes, or until set and slightly springy to the touch. Cool 5 minutes, then transfer to a cooling rack or towel.
Make the Marshmallow Cream
- In a small saucepan, combine sugar, honey, water, and salt. Cook over medium heat until it reaches 240°F on a candy thermometer. While it cooks, beat egg whites and cream of tartar in a stand mixer with the whisk attachment until soft peaks form. Slowly drizzle the hot syrup down the side of the bowl while beating on medium-high. Continue whipping 5–7 minutes until thick and glossy. Add vanilla and beat 1 minute more.
Assemble
- Spread or pipe the marshmallow cream over each donut. Sprinkle with graham cracker crumbs and drizzle with melted Hershey’s chocolate bars or chocolate chips. For that toasted camp-fire feel, lightly torch the tops before adding your toppings.
Notes
Tips for Perfect Donuts
- Measure with a kitchen scale for the most consistent results.
- Don’t overmix the batter; gentle folding keeps them tender.
- Fermentation tip: If your kitchen is cool, place the covered bowl inside the oven (turned off) with the light on to keep it cozy.
- Storage: Keep in a tight container at room temperature 1–2 days, or refrigerate up to 5. Cover with plastic wrap to prevent the marshmallow from drying out.
This is such a great idea! I don’t like s’mores outside because of the mess- 5 kids running around with flaming marshmallows, only to end up covered in chocolate and all sticky and stuff. These donuts are genius- they simplify the process since there is no frying involved. And the marshmallow creme is so much better (and safer) for the kids to enjoy. Love it. We will be making these over and over again.