Hello hello! Fancy some Vegan S’mores Donuts? Come with me, I can show you how to make them!
So these Vegan S’mores Donuts are filled with a Vegan Marshmallow Fluff, topped with Vegan chocolate ganache, and vegan graham cracker crumbs!
You can get vegan graham cracker crumbs at the store, but you can make your own! Here is my recipe for homemade Vegan Graham Crackers! Totally game changer!
Making these Vegan S’mores Donuts may seem complicated, but it’s actually quite simple, if you follow my detailed instructions and steps below.
Start with a simple vegan donut dough.
How to make vegan donuts?
Here are all the ingredients you will need to make vegan donuts dough.
Start with the water and milk (any non-dairy kind, I used almond).
Heat up the water and the milk to 90F, lukewarm temperature. Make sure it’s not too hot, or that might kill the yeast.
- Add the instant yeast in.
- Pour sugar in the bowl.
- Time to add the butter.
- Add the flour.
- Now it’s time to add the salt.
- Mix it all with a spatula until dough comes together.
Knead the dough for 6-8 minutes with a dough hook, if using an electric mixer. In case you want to knead by hand, you’ll probably have to knead the vegan donut dough for about 10 minutes.
Once dough is smooth, and tacky, but not sticky, place it in a lightly oiled bowl.
Let the vegan donut dough rest for about 1 hour, or so. Might need a bit more time depending on how warm your kitchen is. It should double in size, like this!
If you touch the dough with your fingers, the top shouldn’t feel sticky, and it should spring back.
Remove dough from the bowl and place it on top of a lightly floured counter.
Are you already with high expectations for these Vegan S’mores Donuts? Cause I can feel it!
Using a rolling pin, gently roll out the dough until it’s about 3/4″ thick.
Be gentle, not to deflate the dough so much.
Use a cookie cutter to cut the donuts, whatever size you prefer. I used a 3″ cookie cutter.
This is the one I use.
Place the donuts on top of a baking sheet lined with a silicone mat, lightly floured.
Gather the trimmings together, knead them lightly back into a ball of dough, roll them with a rolling pin, and cut more donuts.
Let the donuts rise for about 45-60 minutes, until they double in size and become puffed like this.
Now it’s time to fry the donuts.
*This is a tip from the time I used to work at a bakery, many moons ago. One of our most popular items were Friday and Saturday special donuts. And we made the dough the night before, and let the dough rise in the fridge overnight. The next morning, I would come in, cut the donuts from the cold dough, and let them rise from the cold temperature. They would be much easier to manage and transfer to the fryer without deflating.
Let the donuts cool down before proceeding with filling.
As you are waiting for the donuts to cool down, I recommend making the vegan chocolate ganache, as it needs some time to come to room temperature before you can dip the donuts in them.
You can use vegan chocolate chips, or dairy-free chocolate bars, chopped.
Heat up the coconut cream until it almost comes to a boil. Once you see the first bubble rising up, turn the heat off, pour the coconut cream over the chocolate. Let it stand for one minute. Whisk until the chocolate has melted.
Let the ganache come to room temperature before proceeding.
I recommend making the vegan marshmallow fluff just before you are ready to fill the donuts.
The marshmallow fluff made with aquafaba will be stable for just a couple of hours, and after that it will start to collapse. That’s just the nature of the aquafaba based meringue.
To try and make it a bit more stable, I reduce my chickpea brine, by boiling it for about 10 minutes until about half the volume, and then storing in the fridge until I am ready to use it. Read the instructions on the post below to see in details how to do this.
- Place aquafaba in a bowl. Start whipping with the mixer at low speed.
- Once it starts to foam up, add cream of tartar.
- Whip for another minute. Once it becomes white and thick, start adding the sugar, a little at a time.
- Whip for another 8-10 minutes until you achieve stiff peaks.
Once the donuts have cooled down, you can proceed with filling them.
Use a straw to poke a hole in the middle of the donuts, or simply slice them in half with a knife.
Place vegan marshmallow fluff in a pastry bag. And fill each donut up.
Just like that!
We are almost there folks!
Now it’s dipping time! Let’s dip these delightful Vegan S’mores Donuts in the cooled ganache.
And immediately after, sprinkle graham cracker crumbs on top of the chocolate, before it has a chance to set.
HERE IS MY RECIPE FOR HOMEMADE VEGAN GRAHAM CRACKERS.
And you’re done! Voila! It looks like a lot of work to make these Vegan S’mores Donuts, but I promise you your efforts will be rewarded with how incredibly delicious they are!! We didn’t have a single one leftover! They were gone and thoroughly enjoyed!
Here are some other Vegan Dessert recipes you might like:
- Vegan S’mores Cupcakes
- Vegan Graham Crackers
- Vegan Chocolate Chip Cookies
- Vegan Peanut Butter Banana Donuts
- Vegan Dinner Rolls
- Vegan Cinnamon Babka
- Vegan Cannoli
- Vegan Raspberry Macarons
- Vegan Blueberry Pineapple Donuts
- Vegan Salted Caramel Macarons
I really hope you enjoyed today’s recipe for these lovely Vegan S’mores Donuts. And I hope you found my explanations and pictures helpful! Have a lovely day and thank you for reading my blog!
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Vegan S’mores Donuts
- 1/2 cup non-dairy milk I used almond
- 1/4 cup water
- 2 1/4 teaspoons instant yeast
- 3- 3 1/4 cups all-purpose flour
- 1/4 cup cane sugar
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 4 tablespoons vegan butter
- Vegetable oil or shortening, for frying
Vegan Chocolate Ganache
- 3 oz chopped chocolate or chocolate chips (1/2 cup, 85 grams)
- 3 oz coconut cream 1/3 cup, 85 grams
Vegan Marshmallow Fluff
- 240 ml chickpea brine drained from a can of chickpeas
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Warm milk and water until they are about 90F, or lukewarm. Don’t make it too hot, or it will kill the yeast.
Add yeast, sugar, vegan butter, 3 cups of flour, salt, and vanilla in.
Mix with a spatula until the dough comes together.
Start kneading with the dough hook attachment of the kitchen aid, or knead by hand. If using a mixer, knead for 6-8 minutes. If kneading by hand, it will probably take about 10 minutes.
Add the remaining 1/4 cup of flour as necessary, if the dough is too sticky.
It should be a soft dough, and quite tacky, but not very sticky. Should be manageable, and not stick to your fingers too much. If that’s happening, add a bit more flour as you knead the dough.
Once dough is smooth, transfer it to a lightly oiled bowl. Cover with a clean towel, or plastic wrap, and let it rise at room temperature, for about 60-90 minutes, until doubled in size.
Remove dough from the bowl.
Place it on a lightly floured counter.
Sprinkle a bit of flour on top.
Use a rolling pin to flatten out the dough a bit, until it’s about 3/4” thick.
Now use a round cookie cutter to cut dough rounds. I used a 3” cookie cutter.
Place each donut on top of a baking sheet lined with a silicon mat, lightly floured.
Gather the trimmings, and lightly knead them together to form another dough ball, flatten it out, and repeat the process of cutting donut circles.
Cover donut circles with a towel or plastic wrap.
Let them rise for 45-60 min.
Once they have doubled in size, you can start frying them.
Heat about 3 inches of oil in a heavy bottomed pan, until 350F.
Carefully lift each donut from the tray and fry them in the hot oil.
A trick I learned at a bakery I worked at, was to let the donut dough rise in the fridge overnight, before cutting the donuts, and this way, they would rise from a cold temperature and would be way easier to manage and wouldn’t deflate so much as you lift them up to put them in the frying pan.
When I made these donuts, I didn’t have a chance to do that, but I always try to do that when I make donuts, and the difference is very noticeable.
You can fry a few donuts at a time, depending on the size of your pan. Fry each donut for 60-90 seconds on each side.
Let them cool down all the way before proceeding with filling, and topping with the chocolate.
Vegan Chocolate Ganache
Place chopped chocolate, or chocolate chips, in a heat proof bowl.
Heat coconut cream until it almost comes to a boil.
Pour over chocolate.
Let it stand for 1 minute.
Stir with a whisk, or spatula, until the chocolate has completely melted.
If you can still spot chocolate chunks in there, place the bowl in the microwave for a few second intervals, stirring in between, until all the chocolate has melted.
Set aside to cool to room temperature.
Vegan Marshmallow Fluff
Place chickpea brine in a small saucepan, bring to a boil over medium heat, and let mixture simmer for about 10 minutes, until it has reduced. This step will make so your chickpea brine is more concentrated and make for a more stable frosting. Most recipes don’t call for this step, and you can skip it if you want to. In that case, instead of using 240 ml (1 cup) of chickpea brine, use 120 ml (1/2 cup).
Once you have your 1/2 cup of reduced chickpea brine, make sure it’s not even slightly warm before making the frosting. I like to make this a day ahead and leave it in the fridge. It will be really concentrated and have the consistency of egg whites.
Make the vegan marshmallow fluff right before filling the donuts. Because the aquafaba based meringues are usually a bit less stable, and they collapse after a couple of hours.
Start whipping the aquafaba (chickpea brine) with a mixer, medium speed.
Once it begins to foam up, add cream of tartar in. Beat for another 30 seconds or so, until it becomes whitened in color.
Add powdered sugar and vanilla in.
Beat on high speed for 5 minutes, until stiff peaks form.
Place it in a piping bag.
You can either poke a hole on each donut, or cut each donut in half.
Pipe some of the marshmallow fluff filling inside.
Dunk the top of each donut in the chocolate ganache.
Sprinkle vegan graham cracker crumbs on top, while the chocolate hasn’t set.
Store donuts in the fridge for up to 3 days.
The marshmallow fluff won’t last so long, as it will begin to melt, because it’s made with aquafaba, but still, the donuts will be so moist and delicious inside you will love every bite of it.
This is the recipe for my Vegan Graham Crackers I used to make the crumbs to put on top of the donuts. Check it out!