S’mores Beignets

Try our take on the classic New Orleans doughnuts! Each pocket of deep-fried dough has a gooey Stuffed Puffs®️ marshmallow tucked in the center.


  • ¾ cups lukewarm water
  • ½ cup granulated sugar
  • ½ envelope active dry yeast
  • 1 egg, slightly beaten
  • ½ teaspoon salt
  • ½ cup evaporated milk
  • 3 ½ cups bread flour
  • ⅛ cup shortening
  • Nonstick spray
  • 1 bag Stuffed Puffs®️ Filled Marshmallows, frozen
  • Oil, for deep-frying
  • 1 ½ cups confectioners' sugar


  1. Mix water, sugar and yeast in a large bowl and let sit for 10 minutes.
  2. In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture into the yeast mixture. 
  3. In a separate bowl, measure out the bread flour. Add 1 ½ cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. 
  4. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap. Allow to rise in a warm place for at least 2 hours.
  5. In a large pot, heat oil to 350 F.
  6. While oil heats, roll the dough out to about 1/4-inch thickness. Use a dough cutter to cut a straight edge along the bottom edge of the dough. 
  7. Place frozen Stuffed Puffs marshmallows 1 ½ inches apart 1 inch from the bottom edge of the dough. Fold dough over marshmallows. 
  8. Using the dough cutter, cut beignets apart between each marshmallow, pinching the seams closed. Repeat on the remaining open sides.
  9. Place beignets in oil and deep fry, flipping constantly, until they are golden brown. Once beignets are fried, drain for a minute on paper towels. 
  10. Toss or sprinkle with powdered sugar. Enjoy while warm.