Smores Doughnuts Food

S'MORES DOUGHNUTS

Steps:

• Gather the ingredients.
• In a bowl, combine flour, granulated sugar, and salt; stir to combine. Set aside.
• In a mixing bowl, combine warm water and yeast. Let stand for about 10 minutes.
• To yeast mixture, add the 3/4 cup of milk, egg, 3 tablespoons of melted butter, and vanilla. Beat with an electric mixer to blend.
• Add about half of the flour and beat until smooth.
• With dough hook of electric mixer or by hand, mix remaining flour in to form a soft dough. Knead with dough hook or turn out onto a floured surface and knead by hand for about 5 minutes, adding more flour, if necessary. The dough should be soft and just slightly sticky.
• Transfer dough to a large, generously buttered bowl. Turn to coat dough surface with butter. Cover bowl with plastic wrap and let stand for an hour, or until doubled in bulk.
• Dust a large baking sheet with flour and set aside.
• Turn dough out onto a floured surface and roll to a 1/4-inch thickness. With a 2 1/2-inch biscuit cutter, cut out doughnuts. Gently gather scraps together and re-roll dough; cut out additional rounds. Don't overwork dough for second rolling.
• Arrange doughnuts on floured parchment paper. Cover with a kitchen towel and let rise in a warm, draft-free place for about 30 to 45 minutes, or until doubled in bulk.
• Line a large baking sheet or rack with paper towels and set aside.
• Attach a deep-fry thermometer to a saucepan or Dutch oven and add 3 inches of vegetable oil. Bring oil to 360 F.
• Fry doughnuts, a few at a time, in hot oil for about 1 to 2 minutes on each side, or until golden brown. Use a metal spatula to move them into and out of the oil.
• Transfer fried doughnuts to paper towel-lined pan or rack to cool.
• Fill a pastry bag with marshmallow.
• Insert the tip of pastry bag into side of a doughnut and squeeze to fill it with some of marshmallow creme or Fluff. Repeat with remaining doughnuts and marshmallow.
• Gather the ingredients.
• In a saucepan over low heat, combine butter, milk or light cream, light corn syrup, vanilla, and chocolate. Cook until chocolate and butter are melted, and mixture is smooth, stirring constantly.
• Sift confectioners' sugar into mixture and whisk until well blended and smooth.
• Place pan over a pan of hot water to keep warm while you dip the doughnuts.
• Dip top of a doughnut into chocolate mixture and place on a rack, chocolate side up.
• Sprinkle with graham cracker crumbs. Repeat with remaining doughnuts.

S'MORES DOUGHNUT SANDWICHES

Steps:

• Preheat the oven to 400 degrees F or prepare a grill for medium indirect heat. For a gas grill (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For a charcoal grill, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. (Be sure to consult the grill manufacturer's guide for best results.)
• Break the chocolate bar into squares. Lightly spray kitchen shears with cooking spray and cut the marshmallows in half crosswise.
• Slice each doughnut in half horizontally with a serrated knife. Place the doughnut bottoms, cut-side up, on 2 pieces of nonstick aluminum foil. Top each doughnut bottom with half of the chocolate squares, a pinch of flaky salt if using, 6 marshmallow halves and a doughnut top. Wrap each sandwich in the foil.
• Bake or grill over indirect heat, covered, until the chocolate melts and the marshmallows are puffed and gooey, 8 minutes. Let cool slightly before eating!