Unbelievably Fluffy Marshmallow Fluff Donuts in 30 Minutes

You know those recipes that make your kitchen smell like a bakery at 6am? That’s exactly what happens with these Marshmallow Fluff Donuts. I first made them on a lazy Sunday when my niece begged for “something sweet and squishy”—and wow, did we hit the jackpot. The second that warm, fluffy donut meets the gooey marshmallow filling, you’ll forget all about store-bought versions. What I love most is how the vanilla-kissed dough stays tender inside while frying to golden perfection outside. Pro tip: Make a double batch. These disappear faster than you can say “fluff-tastic.”

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Why You’ll Love These Marshmallow Fluff Donuts

Oh my goodness, where do I even start? These donuts are pure magic, and here’s why:

• Quick as a wink – Ready in under 30 minutes (yes, really!)
• Cloud-soft texture – That sour cream secret makes them impossibly fluffy
• Gooey surprise inside – The marshmallow filling oozes just right when warm
• Perfect for any occasion – Breakfast treat, afternoon pick-me-up, midnight snack (no judgment!)

Trust me, once you bite into one, you’ll understand why my neighbors “accidentally” drop by whenever I make these.

Ingredients for Marshmallow Fluff Donuts

Gathering these simple ingredients is step one to donut heaven! Here’s exactly what you’ll need:

• 2 cups all-purpose flour – Spooned and leveled for accuracy
• 1/2 cup granulated sugar – The perfect amount of sweetness
• 1 tsp baking powder + 1/2 tsp baking soda – Our rising dream team
• 1/4 tsp salt – Just enough to balance flavors
• 1/2 cup whole milk – Warmed slightly (about 30 seconds in microwave)
• 1/4 cup sour cream – The secret to ultra-moist donuts
• 1 large egg – At room temperature, please!
• 2 tbsp melted butter – Unsalted and cooled slightly
• 1 tsp vanilla extract – Pure, not imitation
• 1 cup marshmallow fluff – Don’t skimp – this is the star!
• Vegetable oil – For frying (about 4 cups)

See? Mostly pantry staples with one magical marshmallow twist. Now let’s make some dough!

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Equipment You’ll Need

Grab these trusty tools from your kitchen – I bet you have most already:

• 2 mixing bowls (one for dry, one for wet ingredients)
• Whisk (my wooden one’s been with me for years)
• 3-inch donut cutter (or a glass and shot glass if you’re improvising)
• Piping bag with small round tip (or a ziplock with the corner snipped off)
• Candy thermometer (crucial for perfect frying!)

That’s it! Now we’re ready to turn these simple tools into magic makers.

If fluffy fried sweets make your heart skip a beat, you’ll also love our Fluffy Buttermilk Beignets. They’re golden, pillowy, and just as irresistible as these marshmallow-filled donuts.

How to Make Marshmallow Fluff Donuts

Alright, let’s dive into the fun part! Making these donuts is easier than you think, and I’ll walk you through every step just like I do when teaching my niece. The key is taking it slow and enjoying the process – believe me, the results are worth it!

Preparing the Dough

First things first: get your dry team and wet team ready! In one bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until they’re best friends. In another bowl, whisk the milk, sour cream, egg, melted butter, and vanilla like you’re making the world’s best pancake batter.

Now, pour the wet ingredients into the dry and mix just until combined – some lumps are totally fine! The dough should be soft and slightly sticky, like a well-loved pillow. Cover it and let it rest for 10 minutes (this helps the gluten relax – no tough donuts here!). While you wait, dust your counter with flour for rolling.

Frying the Donuts

While the dough chills (literally), heat about 2 inches of oil in a heavy pot to 350°F – that candy thermometer is your new best friend here. Too hot and they’ll burn; too cool and they’ll soak up oil. Roll your rested dough to 1/2-inch thickness – think fat pancake territory.

Cut out donuts using your cutter, and don’t forget the holes! Carefully drop them into the oil (I use a slotted spoon) and fry for about 2 minutes per side until they’re that perfect golden brown. They’ll puff up beautifully! Drain on paper towels – this step keeps them crisp, not greasy.

Filling with Marshmallow Fluff

Here comes the magic moment! While the donuts are still warm (but cool enough to handle), fill your piping bag with marshmallow fluff. Insert the tip into the side of each donut and gently squeeze until you feel slight resistance – that’s when you know it’s perfectly stuffed!

Pro tip: If the fluff is too thick, microwave it for 5-10 seconds to make piping easier. Serve immediately and watch faces light up as that first bite releases the gooey marshmallow center. Pure bliss!

Tips for Perfect Marshmallow Fluff Donuts

After making these dozens of times (okay, maybe hundreds), here are my can’t-live-without tips:

• Rest that dough! Those 10 minutes make all the difference for tender donuts
• Thermometer is king – 350°F oil means no greasy surprises
• Fill while warm – The donuts absorb the fluff better when slightly warm
• Don’t overcrowd – Fry in batches so they cook evenly
• Test one first – Try a single donut hole to check oil temp

Follow these, and you’ll have bakery-worthy donuts every single time!

Variations and Substitutions

Listen, I know sometimes you gotta work with what’s in the pantry – here’s how to tweak these donuts without losing that magic:

• Gluten-free? Swap in your favorite 1:1 gluten-free flour blend (I’ve had great results with Bob’s Red Mill)
• Dairy-free? Almond milk works beautifully, and coconut yogurt replaces sour cream like a champ
• No piping bag? Cut a small slit and spoon the fluff in – messy but delicious!
• Extra vanilla? Oh yes – I often add an extra 1/2 teaspoon because why not?

The beauty is – even with swaps, these stay irresistibly fluffy and sweet!

Serving Suggestions

Oh, the possibilities! These marshmallow fluff donuts shine brightest with a steaming cup of coffee – that sweet-and-bitter combo is pure morning magic. For extra pizzazz, dust them with powdered sugar while warm or drizzle with melted chocolate. My niece swears by dunking them in cold milk (she’s a genius).

Storage and Reheating

Listen, these donuts disappear fast at my house, but if by some miracle you have leftovers: store them in an airtight container at room temperature for 1-2 days. To bring back that just-fried magic, pop them in a 300°F oven for 3-4 minutes – the marshmallow gets gooey again! Pro tip: Don’t refrigerate or the donuts will dry out.

Marshmallow Fluff Donuts Nutritional Information

Now, let’s be real – these are treats, not health food! But since you asked, here’s the scoop per donut (based on my exact recipe):

• 250 calories – Worth every single one!
• 10g fat (4g saturated) – Mostly from that glorious butter
• 35g carbs – Fluffy dough + sweet filling
• 18g sugar – Mostly from the marshmallow fluff
• 4g protein – Thank you, egg and milk!

Remember, nutrition varies based on your exact ingredients and how much oil the donuts absorb. Enjoy them as an occasional indulgence – life’s too short not to!

Don’t let this recipe get lost — pin it to your favorites on Pinterest and share the fluffy goodness with friends who love donuts as much as you do.

Frequently Asked Questions