White Trash S’mores Buns

Behold White Trash S’mores Buns! These beauties were 100% inspired by my recent trip to Alaska with Bake From Scratch magazine. We kayaked, we foraged, we baked, we were one with nature. And we also happened to stop by Two Sister’s Bakery in Homer and stuff our faces with delicious White Trash Buns filled with chocolate. We were obsessed.

Brian (the editor-in-chief of Bake From Scratch), Erin (the creative genius behind Cloudy Kitchen), and I decided that when we came home we would create our own versions of these buns. I present to you my California version of a White Trash Bun. It’s s’mores-ified. That’s a word. Look it up.

I wanted to do a White Trash S’mores Bun as an homage to the end of summer. Which literally ends tomorrow. But these will make it so that we can enjoy summer’s finest flavor trio all fall-winter long. Are you here for it?

Erin’s buns are stuffed with Cream Cheese + Milk Chocolate and Brian’s have Caramelized Bananas + Chocolate–can you even!?! I can’t wait to try their flavors!!

Sometimes people get a bit intimidated by yeasted, doughy things…I say fear not. First, if you’ve made my pizza dough, you haven’t a thing to worry about. This is a very similar dough minus using milk for some of the liquid, otherwise it’s pretty much same same. The rise times are simple and dare I say, brief. But your dough won’t miss out on any fluffiness. Promise.

If you scroll to the bottom of the post you’ll see a photo of the original buns that we feasted on in Homer (note: it’s a shit picture). Also note, that their buns aren’t busting out like mine; and neither are Erin’s or Brian’s buns. I wanted these White Trash S’mores Buns to look oozy and forthcoming. If you desire a tidier bun, stuff your buns less (see note below in Before We Get Started about Stuffing). 

We’re calling this baking mashup #fomobaking …I hope you’ll make these buns and use this hashtag so that Erin, Brian and I can see your beautiful buns!

Before We Get Started

  • ORIGINAL RECIPE. Here is the original dough recipe from Two Sister’s and here is how they tell you to fill the buns.
  • DOUGH. For the dough I used olive oil and honey. Mostly because the olive oil is easy to grab and I thought the honey would add some nice flavor. However, in a pinch you could substitute in equal quantities of melted butter for the olive oil and granulated sugar for the honey.
  • LIQUIDS. When activating yeast you want your liquids to be warm to the touch, but not screaming hot or you’ll kill the yeast. One way to do this is to boil the water and combine it with the cold milk, that should give you a liquid temperature that’s more than your body temp, but won’t burn your finger. It should feel cozy to the touch, not super hot. Technically, you want it between 110-115F/43-46C. Visually, look for the yeast to get foaming at the top of your liquids and then you’ll know it’s activated. 
  • STUFFING. The original, as mentioned, is only stuffed with chocolate and frankly, it’s stunning just like that. I went for over-stuffing mine with a combination of mini marshmallows, chocolate chips and crumbled up graham crackers, for s’mores vibes. I think there are endless opportunities for stuffing here…after I’d already committed to the s’mores theme, I started thinking about gianduja. Sounds good, doesn’t it? Another note on stuffing…they recommend eyeballing the amount that you put into each bun, by about a handful of chocolate (or in this case, chocolate, marshmallows and grahams). I used this (and maybe then some) as my guide. I’ll give you some estimates below in terms of measuring out your filling, but trust your instinct on this. If it’s difficult to seal the dough around the filling, you might (*might*) be overfilling them. If you have lots of excess dough on the bottom pre-bake, then you’re under filling them. Make sense?
  • CHOCOLATE. I typically am a dark chocolate woman, however I have currently been obsessed with these semi-sweet callets. In case you’re in the market for a new chocolate love. I’m on my second bag and in need of a third, stat.
  • END RESULT. The graham crackers and the marshmallows melt into the chocolate, so that you’re biting into one flavor, not necessarily three separate flavors/textures, if that makes sense. Also, the puffing of the dough pushes the fillings to the top, just beneath the surface of the bun’s exterior. So don’t expect the filling to be dead center, that’s not how this works. As mentioned, if you want a neat, tidy bun (with no surface explosions whilst baking), then error on the side of under filling your buns.
  • RESTED DOUGH. I did not test this dough using any fridge time. I think overnight it should work fine, if you wanted to bulk prep the dough and bake the buns off the next day (like we do with my pizza). Instinct tells me we wouldn’t want to rest it for longer than that because of bubble development…highly desirable in pizza, less so in spherical buns.
  • BEST TO EAT. I personally found these best to eat the same day…preferably still slightly warm from the oven. Store them airtight, if you don’t shove them all in your face the day of. To reheat, simply loosely wrap in foil and shove in a 350F/177C oven for about 5 minutes or until warm and soft.

Let’s make some bad-ass buns, shall we?


White Trash S’mores Buns

Makes 10 Big-Ass Buns

INGREDIENTS

For the Dough

  • 1 cup (237ml) full fat milk, warm
  • 3/4 cup (177ml) water, warm
  • 2 1/4 teaspoons (or one packet) active dry yeast 
  • 1 tablespoon honey
  • 1 tablespoon olive oil, plus extra for the bowl your dough will rise in
  • 4 cups (544g) all-purpose flour, plus more for dusting your hands and workspace
  • 2 teaspoons sea salt

For the Filling

These filling quantities are estimates…you may want to fill your buns with less or more, depending on personal taste.

  • 1 3/4 cups (210g) chocolate chips (use milk, semi-sweet, dark or bittersweet, depending on your taste; I used semi-sweet)
  • 1 3/4 cups (100g) mini marshmallows
  • 3-4 graham crackers

For the Tops

  • 1 large egg yolk
  • 2 tablespoons heavy whipping cream
  • 1/4 cup (48g) granulated sugar
  • 1/2 teaspoon cinnamon 

INSTRUCTIONS

  1. Pour a light glug of olive oil in a large bowl and swirl it all around. You want to make sure the bottom and sides are evenly covered in oil, but that it isn’t heavily pooling on the bottom. Set aside.
  2. In the bowl of an electric stand mixer fitted with the dough hook attachment add the milk, water and yeast. Let mingle and get frothy for about 5-10 minutes. 
  3. Once you see the yeast foaming up over the top of the liquid, add in the honey, olive oil, flour and salt. Knead for 10-15 minutes on medium until a ball has formed that isn’t sticking to the sides of the bowl.* It may, however, be sticking to the bottom of the bowl with the dough slapping the sides of the bowl. Sprinkle the dough with a light dusting of flour to help get it out of the bowl and set it in the large bowl that’s lightly oiled. Rotate the dough so that the top and bottom of the dough has a light covering of oil over it. Loosely cover the bowl with plastic wrap or a damp towel and let rise for 1 1/2 to 2 hours or until double in size. *You could also just use your hands to knead the dough together on a floured surface.
  4. Once the dough has doubled preheat your oven to 350F/177C and place a rack in the center of the oven. In a small bowl, whisk together the egg yolk and the cream. In another small bowl, whisk together the sugar and cinnamon. Set both bowls aside. Cover two baking sheets with parchment paper and lightly dust one with flour. Separate the dough into 10 equal pieces (about 90g each) and place on the lightly floured baking sheet. Rest a damp cloth over the top to keep the dough from drying out.
  5. Use your hands to gently stretch the dough to about a 4 inch (10 cm) circle. Sprinkle some chocolate chips underneath the dough and gently press down to adhere them to the dough. Grab 2-3 tablespoons each of chocolate chips and marshmallows and place in the middle of the dough. Grab 1/4 of a graham cracker and crumble it over the top. Grab the edges of the dough and pinch together to seal in the filling. Place the dough seam side down on a clean workspace (your counter will do fine). With one hand cupping the bun, gently rotate it around the palm of your hand to smooth out the bottom and place on the other parchment-covered baking sheet. (This video is not super pretty, but watch how she does the final shape of the balls.) Repeat with remaining pieces of dough, until all 10 are stuffed. Make sure to leave 3 inches (7.5 cm) between the unbaked rolls.
  6. Gently brush the egg wash (eggs + cream) over the dough balls, taking care not to let it pool around the bottoms. Sprinkle the tops with cinnamon sugar and then place your baking sheet in the center of the oven and bake for 15 minutes. Rotate the baking sheet and bake for 5-8 minutes more or until golden and baked through. Once out of the oven, move to a cooling rack to finish cooling. They’re pretty delicious slightly warm. Once cool, store in an airtight container. Highly recommend eating the same day they are baked. HEAVEN!
  7. Thank you for baking these White Trash S’mores Buns! Please tag me @displacedhousewife #displacedhousewife #fomobaking so that we can see your gorgeous bun photos!! Happy baking!

White Trash S'mores Buns
Author: 
Recipe type: Dessert
Serves: 10
 
Fluffy buns stuffed with marshmallows, chocolate and crumbled graham crackers -- what more do you want in life?!?
Ingredients
  • For the Dough
  • 1 cup (237ml) full fat milk, warm
  • ¾ cup (177ml) water, warm
  • 2¼ teaspoons (or one packet) active dry yeast 
  • 1 tablespoon honey
  • 1 tablespoon olive oil, plus extra for the bowl your dough will rise in
  • 4 cups (544g) all-purpose flour, plus more for dusting your hands and workspace
  • 2 teaspoons sea salt
  • For the Filling
  • These filling quantities are estimates...you may want to fill your buns with less or more, depending on personal taste.
  • 1¾ cups (210g) chocolate chips (use milk, semi-sweet, dark or bittersweet, depending on your taste; I used semi-sweet)
  • 1¾ cups (100g) mini marshmallows
  • 3-4 graham crackers
  • For the Tops
  • 1 large egg yolk
  • 2 tablespoons heavy whipping cream
  • ¼ cup (48g) granulated sugar
  • ½ teaspoon cinnamon 
Instructions
  1. Pour a light glug of olive oil in a large bowl and swirl it all around. You want to make sure the bottom and sides are evenly covered in oil, but that it isn't heavily pooling on the bottom. Set aside.
  2. In the bowl of an electric stand mixer fitted with the dough hook attachment add the milk, water and yeast. Let mingle and get frothy for about 5-10 minutes.
  3. Once you see the yeast foaming up over the top of the liquid, add in the honey, olive oil, flour and salt. Knead for 10-15 minutes on medium until a ball has formed that isn’t sticking to the sides of the bowl.* However, it may be sticking to the bottom of the bowl and the dough will be slapping the sides. Sprinkle the dough with a light dusting of flour to help get it out of the bowl and set it in the large bowl that's lightly oiled. Rotate the dough so that the top and bottom of the dough has a light covering of oil over it. Loosely cover the bowl with plastic wrap or a damp towel and let rise for 1½ to 2 hours or until double in size. *You could also just use your hands to knead the dough together on a floured surface.
  4. Once the dough has doubled preheat your oven to 350F/177C and place a rack in the center of the oven. In a small bowl, whisk together the egg yolk and the cream. In another small bowl, whisk together the sugar and cinnamon. Set both bowls aside. Cover two baking sheets with parchment paper and lightly dust one with flour. Separate the dough into 10 equal pieces (about 90g each) and place on the lightly floured baking sheet. Rest a damp cloth over the top to keep the dough from drying out.
  5. Use your hands to gently stretch the dough to about a 4 inch (10 cm) circle. Sprinkle some chocolate chips underneath the dough and gently press down to adhere them to the dough. Grab 2-3 tablespoons each of chocolate chips and marshmallows and place in the middle of the dough. Grab ¼ of a graham cracker and crumble it over the top. Grab the edges of the dough and pinch together to seal in the filling. Place the dough seam side down on a clean workspace (your counter will do fine). With one hand cupping the bun, gently rotate it around the palm of your hand to smooth out the bottom and place on the other parchment-covered baking sheet. (This video is not super pretty, but watch how she does the final shape of the balls.) Repeat with remaining pieces of dough, until all 10 are stuffed. Make sure to leave 3 inches (7.5 cm) between the unbaked rolls.
  6. Gently brush the egg wash (eggs + cream) over the dough balls, taking care not to let it pool around the bottoms. Sprinkle the tops with cinnamon sugar and then place your baking sheet in the center of the oven and bake for 15 minutes. Rotate the baking sheet and bake for 5-8 minutes more or until golden and baked through. Once out of the oven, move to a cooling rack to finish cooling. They're pretty delicious slightly warm. Once cool, store in an airtight container. Highly recommend eating the same day they are baked. HEAVEN!
  7. Thank you for baking these White Trash S'mores Buns! Please tag me @displacedhousewife #displacedhousewife #fomobaking so that we can see your gorgeous bun photos!! Happy baking!

 

I am back from my extended summer break!! I have so many delicious things to bake and share including treats that I promised late last spring and still plan on delivering to you. I’m finishing up my next book proposal (YAY!) and am so looking forward to baking through this fall and winter season with you — this is my favorite time of year to bake and I am so here for it! Drop me a line or comment below if you have any baking requests. I have much to share about Alaska, things I’ve been up to (running! spinning! meditation class!) and raising two beautiful people. So happy to be back in this space. Hoping you all are happy and healthy. Much love to you!

R xoxo

 

3 Comments

  • louise scola 2019/10/06 at 11:45 AM

    fat white trash people have underrated food

    Reply
  • Morgan 2019/09/20 at 9:05 PM

    These are speaking my name!!!!!! All my favorite things in one unique new package!!!! I’m obsessed with your recipes. Xoxo

    Reply
    • Rebecca Firth 2019/09/23 at 3:40 PM

      Hi Morgan! I’m so glad these are speaking to you — I love everything s’mores derived!!! I hope you love these! xoxo

      Reply

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