Try these braaied s’more doughnuts as a delicious alternative to a braaibroodjie dessert.
Recipe, styling and photograph by Katelyn Allegra
Assisted by Cassandra Upton and Sophia-Maria Eygelaar
Braaied s’more doughnuts
- 200g 80% dark chocolate, finely chopped
- 200ml fresh cream
- 60g white sugar
- 80g salted butter + extra melted butter, to brush
- 60ml (¼ cup) fresh cream
- 6 store-bought cinnamon-and-sugar ring doughnuts, cut in half widthways
- 18 coconut-flavoured marshmallows
Prepare your braai for direct cooking.
For the chocolate ganache, place the chopped dark chocolate in a medium heatproof bowl. Set aside. Heat the 200ml cream in a small saucepan over high heat until just boiling. Remove from heat and pour over the chocolate. Set aside until the chocolate starts to melt, about 3 – 4 minutes. Stir until combined and smooth. Set aside until needed.
For the caramel sauce, place the sugar in a medium saucepan over high heat and cook until melted and caramelised, about 5 – 6 minutes. Add the butter and swirl until melted. Pour in the 60ml (¼ cup) cream and stir until smooth. Set aside.
To assemble, place 6 doughnut halves in a braai grid cut side up. Spread the chocolate ganache over the halves and top with the coconut-flavoured marshmallows. Enclose each piece with the remaining doughnut halves to create 6 s’mores. Close the braai grid to secure the s’mores in place.
Brush the s’mores with the melted butter and braai over medium-low coals, turning occasionally, until the marshmallows have melted, about 2 – 3 minutes per side. Remove from the braai grid and drizzle with the caramel sauce. Serve immediately.