Doughnut s'mores with crispy maple bacon
Preheat the oven grill to medium-high. Halve 4 cinnamon doughnuts (standard or mini-sized) lengthways and place the bases on a baking tray. Arrange 3 marshmallows and a few raspberries on each doughnut base and place under the heated grill, keeping the oven door ajar. Keep a close eye on the marshmallows – you just want them to be puffed and toasted, and this could take less than a minute. Serve with crispy bacon drizzled in maple syrup, sandwich the doughnut lids on and drizzle with melted milk chocolate.
Recipe and styling by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart