Spooky S'mores Brioche Donuts

My Spooky Brioche donuts combine the delicious taste of a gooey s'more, with an airy and rich brioche dough, disguised as a cute ghost, making sure to impress any one of your guests this upcoming Halloween season. These spooky little ghosts truly make the perfect treat! Follow along to learn how to make them!

The Brioche Dough

original recipe by * Ana Zelic

*Note: modifications have been made to the recipe*

200 g lukewarm water

½ teaspoon vanilla extract or paste

80 g granulated sugar

20 g fresh yeast (or 9 g instant dry yeast)

zest of one lemon

150 g eggs (approx. 3 medium eggs)

600 g all-purpose flour

¼ teaspoon ground nutmeg

8 g fine sea salt

150 g unsalted butter (room temperature)

1.5 liters of sunflower or canola oil (for frying)

200 g caster sugar*

2 teaspoons ground cinnamon

The Chocolate Filling/ Decorations

400 g powdered sugar

125 g unsweetened cocoa powder

¾ teaspoon fine sea salt

200 g unsalted butter (room temperature)

120 g hot water

1 teaspoon vanilla extract or paste

Marshmallows (one for each donut made)

Graham Crackers

The Materials

Deep-frying pan 

Thermometer

Spatula 

Whisk

Measuring cups 

Measuring spoons 

Stove 

Stand Mixer 

Timer 

Microwave 

Knife 

Camera/tripod

Computer

Round cookie cutter 

 3 Bowls  

Blow torch/open flame 

Toothpick

Rolling Pin

towel/ paper towel

Combine your warm water, lemon zest, sugar, yeast, vanilla extract, and eggs in your stand mixer's bowl. Give it a good whisk, ensuring there are no lumps

Once whisked, add flour, salt, and nutmeg to your bowl, and knead for 6-8 minutes, until you notice a smooth dough that does not stick to the bowl.

We're adding softened butter to our Brioche dough, one cube at a time, whilst the mixer continues stirring. The dough will become sticky, this is completely normal.

Continue mixing for five to 10 minutes at low speed, until the dough re-gains elasticity.

Now the dough has got to rest...

Transfer to a greased bowl and cover with cling film, leaving it overnight to rest.

Remove the dough from the bowl, and place it on a floured surface; knead it a little bit before forming your donuts, I like to use a cookie cutter to ensure I get evenly shaped and sized donuts. Cover with a towel and let proof for another 2 hours, (make sure not to over proof your dough)

Heat your oil in your pan until it reaches the temperature of 170 Celsius/340 Fahrenheit.

Place each donut into the pan with the help of a strainer, once golden brown give it a flip and allow it to fry on the other side, it's important to keep an eye on them as they can overcook pretty easily.

After taking it out of the oil, place it on a paper towel to soak up all the oil, and repeat for each donut. Allow to cool completely.

To make the chocolate filling, whisk sugar, cocoa powder, and salt in a bowl until well combined.

Add soften butter and hot water to the dry mixture, and mix until completely smooth

Place your mixture in a piping bag and in the fridge, allowing it to cool for around 20 minutes

Take your donuts and dip them in the sugar and cinnamon mixture.

Make a small horizontal cut in your donut, insert the piping bag and squeeze the filling into the donut.

Take a spoon full of the chocolate spread and cover the top of the donut, making sure to spread all over the surface evenly.

Crush your graham crackers and place them around the rim of the chocolate filling

Dip your toothpick into the black food coloring, draw the shape of your ghost onto a marshmallow, and place it onto the donut.

Repeat for each donut

Optional (Drizzle melted white chocolate on the corner of your donut!)

We're done with these devilishly spooky brioche donuts, make sure to share them with others, and enjoy as a Halloween treat!