By Traeger Kitchen
This is one epic dessert mash-up. Fresh-baked homemade donuts are glazed, stuffed with marshmallows and chocolate, then toasted to melty perfection on the Traeger.
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|1/4 Teaspoon||baking soda|
|2 Tablespoon||butter, melted|
|1 1/2 Teaspoon||vanilla extract|
|1/4 Cup||whole milk|
|2 Cup||powdered sugar|
|24||marshmallows, cut in half|
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
Spray donut pans with cooking spray.
Whisk together, flour, sugar, and baking soda in a large mixing bowl.
1 Cup flour
1/3 Cup sugar
1/4 Teaspoon baking soda
In a separate bowl, whisk together buttermilk, egg, melted butter and vanilla.
3/4 Cup buttermilk
2 Tablespoon butter, melted
1/2 Teaspoon vanilla extract
Combine the wet and dry ingredients with a spatula until just combined. Transfer to a piping bag.
Pipe the batter into the greased donut pans. Bake for 25 minutes or until donuts are puffed and a toothpick inserted comes out clean. Allow to cool in pans.
350 ˚F / 177 ˚C
Combine milk and vanilla in a medium saucepan. Heat over low heat until warm.
1/4 Cup whole milk
1 Teaspoon vanilla extract
Sift confectioners' sugar into milk mixture and whisk until combined. Remove the glaze from heat and set over a bowl of warm water.
2 Cup powdered sugar
Dip donuts into the glaze and set on a cooling rack placed over a sheet pan or foil. Allow to sit for 5 minutes.
Slice the donuts in half. Place halved marshmallows and a few pieces of chocolate between the two donut halves to make a s’more sandwich.
4 Chocolate Bars
24 marshmallows, cut in half
Take s’more sandwiches to the grill for 4 to 5 minutes or until marshmallows and chocolate have melted.
350 ˚F / 177 ˚C