A couple of weeks ago, I jetted off to America to visit family (and, to be honest, take a pretty well-deserved break from an endless work schedule). And between a lot of travel, late-night Walmart trips, and Reese’s Cups, I managed to find a cut-price Wilton doughnut pan, which was perhaps my favourite souvenir. Okay, alongside the chocolate pudding cups.
I suddenly found myself spending a lot of extra time on Pinterest. Do you know how many baked doughnut recipes are out there, waiting to be tried? Having just come from campfire season in the States, I elected to give s’mores the first go, and trust me, they’re definitely worth it. Chocolate, marshmallow, and crushed graham crackers – what could possibly be wrong with that?
YOU’RE GONNA NEED: a doughnut pan (or mini doughnut pan)
For the doughnuts:
1 cup flour
3/4 cup cornflour
1/4 cup cocoa powder
3/4 cup sugar
2 tsp baking powder
1 tsp salt
3/4 cup milk
2 eggs, lightly beaten
2 tbsp melted butter
For the frosting:
2 cups mini marshmallows
1 cup powdered sugar
1/4 cup water
2 tsp butter
1/2 cup crushed graham crackers (or plain cookies)
1. Preheat the oven to 425F (220C). Lightly grease the doughnut pan.
2. Sift together the flour, cornflour, cocoa powder, sugar, baking powder, and salt. Add the milk, eggs and butter, then beat until just combined. Fill the doughnut cups about 2/3 full.
3. Bake about 8 minutes or until the doughnuts spring back when touched. Cool in the pan about 5 minutes, then allow to cool completely on wire racks.
4. Make the marshmallow glaze by heating the butter and water in a medium saucepan until the butter is melted. Add the marshmallows and stir until melted, then add the powdered sugar and stir until combined. Remove from heat and dip the tops of the doughnuts into the glaze. Top with crushed crackers.
Recipe adapted from Wilton.