Golden, fluffy, chocolatey, marshmallow-filled and covered in graham cracker crumbs, a dream 🍩🤎✨ Dough: 1 cup whole milk 2¼ teaspoons (1 packet) active dry yeast ⅓ cup granulated sugar ½ cup (1 stick) unsalted butter (melted) 1 teaspoon vanilla bean paste (or extract) 1 teaspoon ground cinnamon 1 teaspoon salt 2 large eggs 4 cups all-purpose flour Vegetable oil (or any neutral oil, about 2 inches deep) Marshmallow Buttercream Filling: 7 oz marshmallow fluff (1 container) ½ cup (1 stick) unsalted butter (room temperature) 1½ cups powdered sugar 2 tablespoon heavy whipping cream Chocolate Ganache Frosting: ½ cup heavy whipping cream 1 cup chocolate chips Graham Cracker Topping: ¾ cup graham crackers (crushed, about 3-4 whole crackers) Donuts: -Gently stir the yeast into the warm milk and let it sit for 5–10 minutes, until foamy. In the bowl of a stand mixer (or large bowl), whisk together the butter, sugar, vanilla, salt, and cinnamon. -Add the yeast mixture, then mix in the eggs one at a time. -Gradually add the flour until the dough is soft, slightly tacky, and pulls away from the sides of the bowl. -Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size. -Once risen, roll it out to about ½-inch thickness. -Cut out the donuts and place them on a lightly floured baking sheet. Cover the donuts with a towel and let them rise again for about 30 minutes. -While the donuts rise, heat about 2 quarts of oil in a Dutch oven or medium-sized pot, filling it to about 2 inches deep. -Carefully place each risen donut onto a small square of parchment paper. Use the parchment to gently lower the donut into the hot oil, then carefully remove the parchment with tongs once the donut releases. -Fry for 60 seconds per side, or until golden brown all over. -Remove and transfer to a cooling rack lined with paper towels. -Continue frying until all the donuts are cooked. Marshmallow Cream Filling: -Beat together the butter, marshmallow fluff, powdered sugar, and heavy cream until smooth and creamy. -Transfer the filling to a piping bag fitted with a tip. -Use a butter knife or chopstick to gently create a pocket inside each donut, then pipe in the marshmallow filling. Chocolate Ganache: -Heat the heavy cream in a small saucepan until it just comes to a slight boil. Remove from the heat. -Add the chocolate chips and let it sit for 1 minute. Stir until completely melted and smooth. -Dip the tops of the donuts into the chocolate ganache, then immediately sprinkle with the graham cracker crumbs. Enjoy!! #donuts #homemadedonuts #dessertrecipe #Recipe #fallbaking — @lori_ilcのTikTok