Marshmallow Cream Filled S'mores Donuts

5 from 3 votes

Bring the campfire home with these marshmallow cream filled donuts topped with chocolate and graham cracker crumbs!

Prep Time30

Cook Time20

Resting Time1 30

Total Time2 20

Course: Breakfast, Dessert

Cuisine: American

Servings: donuts

Calories: 1439kcal

In the microwave or over the stove, bring the milk to 110°F.
Gently mix 2¼ teaspoon yeast into the milk and let it sit & foam for 5-10 minutes.
In the bowl of a stand mixer, whisk together the butter, sugar, vanilla, salt, and cinnamon. Add the milk/yeast, and then mix in the eggs one at a time.
While mixing with a hook attachment, gradually add ~1 cup of flour at a time until you've added ~3½ cups. Continue adding a small amount of flour until the dough is no longer super sticky and it pulls away from the sides of the bowl (scrape the sides as necessary).
Cover the bowl with a towel and let it sit and rise in a warm place for ~1 hour.
When the dough is about double its original size, roll it out on a floured surface so it's about ½ inch thick.
Cut circles out of the dough and place them on a lightly floured baking sheet with at least 1 inch between each other. (If you don't have a donut cutter, I like to use a pint glass or anything somewhat equivalent in size. Flour the edges before each cut so the dough doesn't stick.)
Cover the donuts with a towel and let them rise again in a warm place for ~30 minutes this time.
While the donuts are rising, heat 2 quarts of oil on the stove (~2 inches deep). I like to use my dutch oven or a medium-sized pot.

Heat the oil to 360-370°F. Check the temperature throughout the frying process using a thermometer to make sure the oil is maintaining this temperature.
When the oil and donuts are ready, carefully (be very gentle so you don't splash oil!) place one donut into the oil.
Fry for 45-60 seconds and then flip and fry for another 45-60 seconds. Carefully take it out of the oil and place on a cooling rack covered with paper towels (donut should be tan all around). I like to use a spatula to place them in the oil and then a tongs to flip and remove from the oil.
Continue frying one donut at a time until they're all puffy and tan.

Break up 2 graham crackers into a food processor and chop until the pieces are almost grainy like sand.

Mix together the butter, marshmallow fluff, powdered sugar, and heavy cream until smooth.
Add the filling into a bag with a sturdy piping tip, and fill each donut. (I like to use a butter knife or chopstick to poke around in the donut to make room for the filling prior to doing so.)

In a small/medium saucepan, bring the heavy cream to a boil, then remove it from the heat.
Stir in the chocolate chips until they're fully melted.
Dip the top of each donut into the chocolate and sprinkle graham cracker crumbs on top.

Donuts are best eaten the day of but can be stored overnight in an airtight container.

The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.