These doughnuts are pure nostalgia. In a ring. With gooey topping. They might be most appropriate waking up after a day of hiking, with a rustic hand thrown mug, and loafers, and a red plaid scarf, and a firepit outside the cobweb cornered window. Yes, the imagery is vivid, but then again, so are the flavors.

S’mores Doughnuts [Vegan]

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8 donuts


  • 1 1/2 tsp active dry yeast
  • 2 tb warm water
  • 1/4 tsp organic sugar
  • 1 cup unbleached organic pastry flour
  • 1/2 cup graham flour
  • 1/4 cup ground flax meal
  • 1/4 cup organic brown sugar
  • 1 tsp baking soda
  • 1/2 cup vegan margarine, melted
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 3/4 tsp nutmeg
Ingredients- Frosting
  • 5 ounces vegan chocolate, coarsely chopped
  • 1 tb coconut oil
  • Suzanne’s Ricemellow Creme


  1. In small bowl, combine yeast and warm water. Stir and let sit for about 3 minutes. Sprinkle 1/4 tsp sugar over mixture and mix. Let sit for another few minutes until creamy and foamy.
  2. In a large bowl, sift together pastry flour, graham flour, flax meal, brown sugar, and baking soda. Make a well in the center, then add margarine, water, vanilla, and nutmeg. Mix with a spoon until combined.
  3. Place dough in a greased bowl with a damp towel over it. Let rise for 30 minutes in a warm, dry location (I used my oven, set to 170 degrees). After 30 minutes, punch dough down. Let rise another 30 minutes.
  4. Roll dough out on large board, using powdered sugar to coat both sides to prevent sticking. Cut large round with a biscuit cutter, and use a smaller cutter to make the center holes. Bake for 14 minutes at 350 degrees, until outsides are just lightly browned. Let cool before frosting.
  1. Melt chocolate with oil in microwave safe bowl or using a double boiler.
  2. Dip cooled donuts in, then pipe tops with ricemellow creme.
  3. Garnish by sprinkling additional nutmeg over tops, if desired.


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