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Plate to Pixel

S’mores Doughnuts with Torched Marshmallow Topping

Eggs separated: yolks for the dough; whites for the marshmallow topping.

Now that winter has finally made an appearance I find my thoughts drifting to summer. S’mores made around a bonfire are the essential night time snack. Each entry in the recent proliferation of designer doughnut operations (like Toronto’s Glory Hole Doughnuts) seems to be offering a s’mores version and I thought I would give the idea a shot at home.

I have also been filling some free time by reading Helene Dujardin’s excellent guide to food photography, Plate to Pixel: Digital Food Photography and Styling. So, it was an odd moment of synchronisity when I came across the s’mores doughnuts post on her blog Tartelette.

Her post has the recipe reprinted from Lara Ferroni’s Doughnuts: Simple and Delicious Recipes to Make At Home. That recipe is a great one but is written for those who have stand mixers. I thought I’d adapt it to a wooden spoon and bowl method.

Bottom halves of the doughnuts topped with chocolate and crumbled graham wafers.

Bottom halves of the doughnuts topped with chocolate and crumbled graham wafers.

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