S’mores Brioche Doughnuts

smores brioche doughnuts | bread in 5

Today is National Doughnut Day! Well, actually it appears there are several ‘National Doughnut Days’ in our country. But, it’s completely understandable that many people want to celebrate doughnuts as often as they can. I’ve decided to go all out today, and bring you an amazingly delicious yet slightly ridiculous doughnut: a s’mores doughnut. This beauty is made from brioche dough, glazed in chocolate, coated in graham cracker crumbs, and then smothered in toasted meringue. Each bite will leave you with a marshmallow mustache and sticky hands, but I promise it’s worth it.

s'mores doughnuts | bread in 5

To begin: You can use either our brioche dough (page 300 of The New Artisan Bread in Five Minutes a Day), or our whole wheat brioche dough. To make the doughnuts, follow the instructions in Healthy Bread in Five Minutes a Day, or look at this post as a guide for shaping. A large biscuit cutter works well to cut circles, and the spout of a funnel was a good tool for poking small center holes (or a small biscuit cutter could work, too).

s'mores doughnuts | bread in 5

The next step is adding a rich chocolate glaze. After the doughnut is glazed in chocolate, dunk the top half into graham cracker crumbs (I used about 3/4 cup for 12 doughnuts). Let the doughnuts sit on a wire rack while you make the meringue.

s'mores doughnuts | bread in 5

To make the meringue:

2 egg whites, at room temperature
1/2 cup sugar
good pinch of salt
1/2 teaspoon vanilla extract

In the bowl of a stand mixer, combine the egg whites, sugar, and salt. Put the bowl over a double boiler and stir with a rubber spatula until the sugar is completely melted (this will take several minutes). Brush the sides down with the spatula occasionally to make sure all the sugar is melted and no grains are clinging to the sides. Feel the egg mixture between your fingers to check for graininess. Once the mixture is completely smooth (you can check by putting it between your fingers and checking for graininess), put it on your stand mixer and beat with the whip attachment on medium high speed. Beat it until it is light, fluffy, glossy, and the bowl feels just about room temperature. Add the vanilla  until combined.

Place about 1/4-1/3 cup meringue on top of each doughnut, swirling each top with a spoon. Use a kitchen torch or a broiler to gently brown the meringue (if using a broiler keep a very close eye on things!)

Best if eaten the same day they are made.

s'mores doughnuts | bread in 5

More doughnuts:

Apple Cider Gluten-Free Doughnuts

Basic Brioche Doughnuts

Chocolate Espresso Mini Doughnuts

Baked Apple Doughnuts

Savory Doughnuts

Jelly Doughnuts

national donut day


10 thoughts to “S’mores Brioche Doughnuts”

  1. I have a Weber kettle grill with a kettle pizza attachment (www.kettlepizza.com) . It allows for high heat and I was wondering how you would adjust your cooking times for a 700-800 degree oven. Do you think it is even possible to use this to make bread?

    1. Hi John,

      That temperature is fantastic for pizza and maybe some flatbreads, but not loaves. The outside would cook way too fast, but the inside will be raw.

      Thanks, Zoë

  2. The donut recipe sounded so good. I made the brioche dough last nite, and got up this morning to make the donuts. Opened the microwave and found the melted butter I forgot to add to the dough..It has been chilled and risen except no butter. What can I do? Just use the dough and hope for the best or try and add the butter? Help!

    1. Hi Mary Lou,

      I would use the dough as is. It will work just fine, but be a bit less rich. It may bake a little faster and have a tendency to dry out more, so don’t over bake the dough. Please let me know how it comes out, I am super curious. You may have discovered a new recipe.

      Cheers, Zoë

  3. how are the doughnuts cooked? I see the instructions on how to shape them, then glaze in chocolate, but I think a step is missing!

  4. Hi Zoe, I made this dough and it’s rested for an hr and a half. It hasn’t risen at all. My yeast is fresh. Is it okay to leave it out of the fridge for longer? Any thoughts on why it wouldn’t rise? Thank you !!

    1. Hi Orit,

      Were the eggs you used cold? This will cool off the dough and cause the yeast to take much longer to activate. You can leave the dough for a bit longer, especially if it started out cool and the room is not very warm, it will be fine for another couple of hours.

      Thanks, Zoë

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