Marshmallow Cream Filled Smores Doughnuts
Indulge in the nostalgia of campfire s'mores with these gooey, delightful doughnuts!
Servings: 8 servings
Ingredients
- 8 pieces refrigerated dinner rolls jumbo-sized
- 4 cups canola oil for frying
- 1 cup marshmallow fluff
- 4 oz cream cheese room temperature
- 1 1/4 cups powdered sugar divided
- 1/2 cup bittersweet chocolate chips
- 1/4 cup milk
- 2 sheets graham crackers coarsely crushed
Instructions
- Start by taking the refrigerated dinner rolls out of the package. Allow them to sit at room temperature for about 30 minutes to rise slightly.
- In a deep frying pan or Dutch oven, heat the canola oil over medium heat to about 350°F (175°C).
- Once the rolls have risen, gently stretch each roll into a doughnut shape.
- Carefully place the shaped doughnuts into the hot oil. Fry them for about 2-3 minutes on each side or until golden brown.
- In a mixing bowl, combine the marshmallow fluff, cream cheese, and 1 cup of powdered sugar. Whisk until smooth and creamy.
- Once the doughnuts have cooled slightly, fill each doughnut with the marshmallow cream mixture.
- In a small saucepan over low heat, melt the bittersweet chocolate chips with the milk, stirring until smooth.
- In a shallow bowl, combine the remaining 1/4 cup of powdered sugar and crushed graham crackers. Roll each filled doughnut in the mixture to coat.
- Drizzle the melted chocolate over each doughnut for added richness and visual appeal.
Equipment
- Deep frying pan or Dutch oven
- Slotted Spoon
- Mixing Bowls
- Whisk
- Cooling Rack
- Pastry bag or zip-top bag
Notes
- Store leftovers in an airtight container at room temperature for up to two days.
- Refrigerate for up to a week for longer storage.
- To rewarm, microwave for a few seconds to restore gooeyness.