Sourdough S’mores Donuts with Marshmallow Cream
Sourdough s’mores donuts are soft, chocolatey, and topped with marshmallow cream and graham crackers for a cozy twist on a classic treat.
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.
Nutrition
Calories: 340kcalCarbohydrates: 61gProtein: 5gFat: 11gSodium: 264mgFiber: 3gSugar: 42g
Tried this recipe?Let us know how it was!