- Level: Intermediate
- Total: 50 min
- Active: 30 min
- Yield: 12 doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 223
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 3 g
- Cholesterol
- 30 mg
- Sodium
- 98 mg
- Level: Intermediate
- Total: 50 min
- Active: 30 min
- Yield: 12 doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 223
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 3 g
- Cholesterol
- 30 mg
- Sodium
- 98 mg
Ingredients
Doughnuts:
Glaze:
Directions
Special equipment:
two 6-cavity doughnut pans; a kitchen torch- For the doughnuts: Preheat the oven to 350 degrees F. Spray two 6-cavity doughnut pans with cooking spray (or bake in two batches).
- Whisk together the flour, sugar, baking soda and cocoa mix in a large bowl. In a spouted measuring cup, whisk the buttermilk, egg, melted butter and vanilla. Pour the wet ingredients into the dry and mix with a spatula until just combined. Transfer to a gallon-size resealable plastic bag and snip off one of the bottom corners (you can also use a piping bag). Pipe the batter into the prepared doughnut pans.
- Bake until the doughnuts are puffed and a tester inserted into the center comes out clean, about 10 minutes. Cool in the pans on a wire rack.
- For the glaze: Meanwhile, combine the chocolate chips and cream in a heatproof bowl set over an inch of simmering water. Heat until melted, about 10 minutes, then stir until smooth.
- Place the crushed graham crackers in a shallow bowl. Dip the tops of the doughnuts first in the glaze and then in the graham crackers. Top each doughnut with a marshmallow half, cut-side down, and toast the marshmallows with a kitchen torch before serving.
My Private Notes
Show:
Ayesha's Home Kitchen
Episode:
Comfort Food
