S MORES DONUT RECIPES

Steps:

• Preheat oven to 400° and grease two nonstick donut pans with cooking spray.  In a medium bowl, whisk to combine flour, graham cracker crumbs, baking powder, salt, and baking soda. In a large bowl, whisk to combine eggs, milk, sour cream, Domino Golden Sugar, oil, and vanilla until smooth. Pour dry ingredients into wet ingredients and stir until just combined. Spoon batter into a piping bag or resealable plastic bag. Cut off the tip and pipe batter into donut pans, filling each well about halfway. Bake for 8 to 10 minutes, or until the tops appear dry and the undersides are golden. Let cool 5 minutes before turning out. Let cool completely on a wire rack.
  In a medium bowl, whisk the confectioners’ sugar, cocoa powder, 2 tablespoons of the milk, and vanilla. Add extra milk by the teaspoon, if necessary to thin glaze.  Dip tops of donuts, one at a time, in glaze. Sprinkle with crumbled graham crackers and top with marshmallows.

Steps:

• In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
• Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
• To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.
• Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
• Carefully split doughnuts in half. Place marshmallow creme in resealable food-storage plastic bag. Cut 1/2 inch off one corner of bag; pipe marshmallow creme onto bottom half of each doughnut. Cover each with top of doughnut. Spread melted chocolate on top of each doughnut. Sprinkle with graham cracker crumbs.