These s’more doughnuts are a delightful way to start the day. A graham cracker–inspired baked doughnut base is dipped in a rich chocolate glaze and finished with a fluffy toasted marshmallow meringue, combining classic campfire flavors into a breakfast-friendly treat.
Mornings can be rough, but serving dessert for breakfast is a delightful way to brighten them. These s’more doughnuts bring together graham, chocolate, and marshmallow in a baked doughnut that’s easier to pull together than you might think. Because they’re baked and include whole wheat flour, they feel a little lighter than typical fried doughnuts while still delivering indulgent flavor.
To make them, you’ll bake a tender doughnut flavored with graham-like ingredients, dip each ring into a warm chocolate glaze that sets to a thin shell, and top with a quick toasted meringue or mini marshmallows. The result is a portable breakfast doughnut that tastes like s’mores.
How to make s’more doughnuts
First, prepare the doughnuts.
Combine the dry ingredients in one bowl and the wet ingredients in another. Stir the wet into the dry until the batter is smooth and free of lumps. Transfer the batter to a greased doughnut pan—using a piping bag makes this neat and easy—and bake until a toothpick inserted in the center comes out clean, about 9–11 minutes.
Second, make the chocolate glaze.
Warm the glaze ingredients in a small saucepan over low heat, stirring until the chocolate has melted and the mixture becomes glossy and slightly thickened. The glaze is ready when it starts to form a thin skin when stirred. Dip cooled doughnuts into the warm glaze, allowing excess to drip off, and set them on a rack to let the glaze set into a thin shell.
Finally, prepare the toasted meringue topping.
Make a simple Swiss-style meringue by whisking egg white and granulated sugar over a double boiler until the sugar dissolves and the mixture feels warm. Transfer to a mixer and whip until it cools to room temperature and holds soft peaks. Add vanilla and mix briefly. Pipe or spread the meringue onto the glazed doughnuts, then toast the tops with a culinary torch. If you prefer not to make meringue, mini marshmallows placed on the glazed doughnuts before the glaze sets are a quick alternative—toast them briefly if you like a browned finish.
Tips for making the perfect s’more doughnuts
- Use a piping bag: Piping batter into the pan is less messy and gives even rings.
- Release while warm: Doughnuts come out of the pan more easily when still slightly warm—once the pan is cool enough to handle, invert and shake gently to release them.
- Watch the glaze: Cook the glaze over low heat and remove it as soon as it starts to form a skin. Overcooking makes the glaze too thick. If it becomes too stiff, stir in small amounts of water (about ½ teaspoon at a time) until it loosens.
- Why cook the glaze: Heating the glaze helps it form a quick-setting shell that locks in moisture, which is helpful if you plan to transport or pack the doughnuts.
- Make extra glaze: The recipe makes more glaze than you’ll need, which helps avoid blotchy coverage and keeps the doughnuts looking smooth.
- Browning without a torch: If you don’t have a torch, use the oven broiler on low and watch closely to avoid burning.
- Clean tools for meringue: Any grease or residue can prevent egg whites from whipping properly. Use a spotless, dry bowl and clean utensils.
- Storage: Baked doughnuts dry out faster than fried versions. Store leftovers in a paper bag at room temperature rather than in plastic or the refrigerator.
- Reviving stale doughnuts: Warm them in the microwave in 5-second bursts until soft—be cautious with glazed or topped doughnuts to avoid melting the icing or meringue.
Did you make this recipe? Share your results and photos on Instagram using the handle @thesimplesweetlifeblog and the hashtag #thesimplesweetlife—it’s always a pleasure to see your bakes.
Recipe
S’more Doughnuts
- Author: The Simple, Sweet Life
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 doughnuts
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
For the graham cracker doughnuts:
- ½ cup all-purpose flour
- ½ cup whole wheat flour (substitute all whole wheat if you prefer)
- ⅓ cup light brown sugar
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter, melted
- 1 egg
- ¾ cup milk
For the chocolate glaze:
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 ounce dark chocolate
- 1 tablespoon unsweetened cocoa powder
For the toasted meringue:
- 1 egg white
- ¼ cup granulated sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a doughnut pan.
- Whisk together the dry doughnut ingredients: all-purpose flour, whole wheat flour, brown sugar, baking soda, baking powder, and cinnamon.
- In a separate bowl, whisk the wet ingredients: melted butter, egg, and milk. Stir in the dry ingredients until the batter is smooth and lump-free.
- Pipe or spoon the batter into the prepared doughnut pan. Bake 9–11 minutes, or until a toothpick inserted into a doughnut comes out clean.
- Allow doughnuts to cool in the pan until they can be handled, then transfer to a cooling rack to cool completely.
- To make the glaze, combine powdered sugar, milk, chopped dark chocolate, and cocoa in a small saucepan over low heat. Stir until the chocolate melts and the mixture is warm and glossy. Remove from heat when it begins to form a thin skin while stirring.
- Dip the cooled doughnuts into the warm glaze and place them on a rack to set.
- For the meringue, whisk the egg white and granulated sugar over a double boiler until the sugar dissolves and the mixture is warm. Whip in a mixer until it cools to room temperature and holds soft peaks, then add vanilla.
- Pipe or spread the meringue onto the glazed doughnuts. Use a culinary torch to toast the meringue until golden, or place briefly under a broiler while watching closely.
Notes
- Piping batter reduces mess and helps create even doughnut rings.
- Remove doughnuts from the pan while slightly warm for easiest release.
- Cook the glaze gently and stop when it begins to form a skin; add small amounts of water if it becomes too thick.
- If you don’t have a torch, the broiler works—monitor constantly to avoid burning the meringue.
- Store baked doughnuts in a paper bag at room temperature to avoid drying; do not refrigerate.
If you liked this recipe, you might also like:
- Peppermint mocha doughnuts
- Kokosboller
- S’more tart
Update Notes: This recipe was first published in July 2015 and republished with step-by-step photos and tips in December 2021.