s'mores mochi donuts

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!

batter

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 used chocolate ganache for my peppermint chocolate mochi donuts, and it was amazing! 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.
filled donut pan

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.

baked mochi donuts

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.

s'mores mochi donuts

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s'mores mochi donuts

Get the Recipe:
S’mores Mochi Donuts

These s'mores mochi donuts are an Asian take on a classic American dessert. They have a graham cracker mochi donut topped with dark chocolate ganache and roasted marshmallows.
5 from 6 ratings

Ingredients
 
 

Graham Cracker Mochi Donut

Chocolate Ganache

Toppings

  • 2 oz mini marshmallows
  • graham crackers, optional

Equipment

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.
Serving: 1donut, Calories: 206kcal, Carbohydrates: 30g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 158mg, Potassium: 102mg, Fiber: 1g, Sugar: 12g, Vitamin A: 184IU, Vitamin C: 1mg, Calcium: 75mg, Iron: 1mg
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