1-First step: Mix 1 ¼ cup warm whole milk, 2 ¼ teaspoons active dry yeast, and 1 teaspoon granulated sugar in a bowl until foamy, which takes about 5-10 minutes. This step kickstarts the fermentation, ensuring your dough rises properly.

2-Second step: In a large bowl, whisk together 4 ½ cups bread flour or all-purpose flour, 2 teaspoons diastatic malt powder, 2 tablespoons nonfat dry milk powder, and 2 teaspoons salt. Then, add ½ cup granulated sugar, 4 large eggs, and the yeast mixture to the dry ingredients.

3-Third step: Knead the mixture on low speed in a stand mixer for about 5 minutes until it forms a dough. Gradually incorporate ½ cup softened unsalted butter, one tablespoon at a time, then increase to medium speed and knead for another 10 minutes until smooth and elastic.

4-Fourth step: Place the dough in a greased bowl, cover it, and refrigerate overnight for 8-12 hours. This rest period develops the flavors and makes the dough easier to handle.

5-Fifth step: On a lightly floured surface, roll the chilled dough to ½-inch thickness and cut out donut shapes using a cutter. Place them on parchment paper and let them rise for 30 minutes in a warm spot.

6-Sixth step: Heat 2 cups lard or canola oil in a deep pot to 350°F. Fry the donut for 1-2 minutes per side until golden brown, then transfer to a wire rack to cool. For the crumb topping, mix 1 cup graham cracker crumbs, ¼ cup melted unsalted butter, and ¼ cup granulated sugar, then bake at 350°F for 10 minutes until golden.

7-Seventh step: Prepare the ganache by heating ½ cup heavy cream until simmering, then pour it over 1 cup semisweet chocolate chips and stir until smooth. Final step: Dip the cooled donut tops in ganache, sprinkle with the baked crumbs, pipe on marshmallow fluff from one jar, and toast it lightly with a kitchen torch for that perfect s’mores finish. Serve warm for the best experience, and pair it with our caramelized banana baked oatmeal for a complementary treat.