Preheat the oven to 220 C / 200 C. Lightly grease two large doughnut pans.
Cream the STORK ORIGINAL and sugars in the bowl of a stand mixer, or with an electric whisk until pale and fluffy. Add the eggs, one by one, beating to combine. Next stir in the baking powder, baking soda, cinnamon, salt, and vanilla. Finally, add a ⅓ of the flour, followed by ½ of the milk, repeating until all the flour and milk are used up.
Spoon the batter into a piping bag, snip off the end and pipe the doughnut mixture into the doughnut pans.
Bake the doughnuts for 10 minutes then remove them from the oven, and leave them to cool in the pan for 5 minutes before turning out onto a cooling rack and leaving to cool completely.
When completely cool, slice the doughnuts in half and arrange the bottom halves in a circle on a baking sheet. Top the doughnut halves with the slices marshmallows and place under the grill for 2 - 3 minutes, until melted and slightly toasted.
Whilst the marshmallows are toasting, dip the top halves of the doughnuts into the melted chocolate.
Remove the pan from the grill when the marshmallows are toasted and replace the lids, finally sprinkle with the crushed graham crackers, if using, to finish.
- Serves: 12