It’s been pretty warm here in LA which makes me feel like it’s summer even though spring just started. One snack I always associate with summer is s’mores! When I think of s’mores, I think about sitting around the campfire with my friends and family. It’s probably my favorite part of summer. I wanted to capture that feeling in these s’mores mochi donuts. It has a graham cracker mochi donut topped with dark chocolate ganache and roasted marshmallows. Basically everything in a s’more sandwich but in a donut!
Ingredients, Substitutions & Adjustments
Graham cracker donut
- Graham crackers – Use any graham crackers you can find. I used 4 long graham crackers.
- Sweet rice flour – This is the ingredient that gives the donut it’s squishy texture. I like to use Koda Farms mochiko sweet rice flour.
- Baking powder – Baking powder provides lift to the donuts and makes it airy.
- Unsalted butter – Adds richness and nuttiness to the donut batter.
- Granulated sugar – Adds sweetness and moisture to the donut
- Vanilla extract – Adds flavor to the donuts. Good substitutes are 1 vanilla bean or an equal amount of vanilla paste.
- Eggs – Adds richness to the donuts and binds the dough together.
Toppings
- Chocolate ganache – This chocolate ganache is a combination of heavy cream and dark chocolate. I highly recommend using dark chocolate because it has less sugar than other forms of chocolate, and it balances out the sugar in the donuts.
- Marshmallows – I used mini marshmallows for these donuts.
Making my s’mores mochi donuts
Preheat oven to 350 degrees F. Grease 2 donut pans and set aside. Add graham crackers to a food processor. Pulse until a very fine consistency. Set aside. In a large bowl, whisk together the melted butter, milk, granulated sugar, vanilla extract, salt, and the egg. Add the graham crackers, sweet rice flour and baking powder into the bowl. Use a spatula to combine until you get a wet dough.
Spoon the dough into a pastry bag or Ziploc bag. Pipe the dough into the donut pans. I used a donut pan with donut molds that are 3 inches in diameter. Bake for 9-11 minutes until a toothpick comes out clean. Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely. Once the donuts are cool, make your ganache.
Add chocolate chips to a bowl. Heat heavy cream until bubbles start to form around the edges. The cream should be hot, not boiling. Pour cream over the chocolate chips. Let the mixture sit for a few minutes to soften the chocolate. Then mix until a smooth ganache forms. If the chocolate has trouble melting, microwave it in 10 second increments until the chocolate fully melts. Dip the donuts into the ganache. Top with marshmallows. Use a kitchen torch to roast the top of the marshmallows and serve.
Tips on how to make the perfect s’mores mochi donuts
- Rest your dough if it feels a little wet – If your dough feels a little wet, rest it for 5 minutes to allow it to dry out a bit before piping into the donut pan.
- Use a Ziploc bag to pipe donuts into donut pan – I tried to spoon the batter into the donut molds, but I ended up making a mess. That’s how I ended up using a Ziploc bag to pipe them into the molds. It’s a lot quicker, and there is less mess.
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S'mores Mochi Donuts
Equipment
Ingredients
Graham Cracker Mochi Donut
- ½ cup graham crackers powdered, 4 long graham crackers
- 1 ½ tbsp unsalted butter
- ½ cup + 2 tbsp whole milk
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 egg
- 1 cup sweet rice flour
- 1 tsp baking powder
Chocolate Ganache
- 3 oz dark chocolate chips
- ¼ cup heavy cream
Toppings
- 2 oz mini marshmallows
- graham crackers optional
Instructions
- Preheat oven to 350 degrees F (177 degrees C).
- Grease 2 donut pans and set aside.
- Add graham crackers to a food processor. Pulse until a very fine consistency. Set aside.
- In a large bowl, whisk together the melted butter, milk, granulated sugar, vanilla extract, salt, and the egg.
- Add the graham crackers from step 3, sweet rice flour and baking powder into the bowl. Use a spatula to combine until you get a wet dough.
- Spoon the dough into a pastry bag or Ziploc bag. Pipe the dough into the donut pans. I used a donut pan with donut molds that are 3 inches in diameter.
- Bake for 9-11 minutes until a toothpick comes out clean.
- Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely.
- Once the donuts are cool, make your ganache. Add chocolate chips to a bowl. Heat heavy cream until bubbles start to form around the edges. The cream should be hot, not boiling. Pour cream over the chocolate chips. Let the mixture sit for a few minutes to soften the chocolate. Then mix until a smooth ganache forms. If the chocolate has trouble melting, microwave it in 10 second increments until the chocolate fully melts.
- Dip the donuts into the ganache. Top with marshmallows. Use a kitchen torch to roast the top of the marshmallows and serve.
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