S'Mores Doughnuts

Gather the ingredients.

In a bowl, combine flour, granulated sugar, and salt; stir to combine. Set aside.

In a mixing bowl, combine warm water and yeast. Let stand for about 10 minutes.

To yeast mixture, add the 3/4 cup of milk, egg, 3 tablespoons of melted butter, and vanilla. Beat with an electric mixer to blend.

Add about half of the flour and beat until smooth.

With dough hook of electric mixer or by hand, mix remaining flour in to form a soft dough. Knead with dough hook or turn out onto a floured surface and knead by hand for about 5 minutes, adding more flour, if necessary. The dough should be soft and just slightly sticky.

Transfer dough to a large, generously buttered bowl. Turn to coat dough surface with butter. Cover bowl with plastic wrap and let stand for an hour, or until doubled in bulk.

Dust a large baking sheet with flour and set aside.

Turn dough out onto a floured surface and roll to a 1/4-inch thickness. With a 2 1/2-inch biscuit cutter, cut out doughnuts. Gently gather scraps together and re-roll dough; cut out additional rounds. Don't overwork dough for second rolling.

Arrange doughnuts on floured parchment paper. Cover with a kitchen towel and let rise in a warm, draft-free place for about 30 to 45 minutes, or until doubled in bulk.

Line a large baking sheet or rack with paper towels and set aside.

Attach a deep-fry thermometer to a saucepan or Dutch oven and add 3 inches of vegetable oil. Bring oil to 360 F.

Fry doughnuts, a few at a time, in hot oil for about 1 to 2 minutes on each side, or until golden brown. Use a metal spatula to move them into and out of the oil.

Transfer fried doughnuts to paper towel-lined pan or rack to cool.

Fill a pastry bag with marshmallow.

Insert the tip of pastry bag into side of a doughnut and squeeze to fill it with some of marshmallow creme or Fluff. Repeat with remaining doughnuts and marshmallow.

Gather the ingredients.

In a saucepan over low heat, combine butter, milk or light cream, light corn syrup, vanilla, and chocolate. Cook until chocolate and butter are melted, and mixture is smooth, stirring constantly.

Sift confectioners' sugar into mixture and whisk until well blended and smooth.

Place pan over a pan of hot water to keep warm while you dip the doughnuts.

Dip top of a doughnut into chocolate mixture and place on a rack, chocolate side up.

Sprinkle with graham cracker crumbs. Repeat with remaining doughnuts.