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Halloween Donuts

Servings 10 large donuts
Author Natalie

Ingredients

For the dough:

  • 350 grams 2 ½ cups of all-purpose flour
  • 10 grams 2 teaspoons active dry yeast
  • 1 large egg
  • 50 grams 1/4 cup sugar
  • 175 ml 2/3 cup milk or water
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 40 grams butter cut into cubes

For orange chocolate coating:

  • 200 grams of white chocolate
  • 80 ml 1/3 cup whipping cream 38% fat
  • 3-4 drops of orange gel food coloring
  • Halloween funfetti

For dark chocolate spider web coating:

  • 100 grams of dark chocolate
  • 125 ml 1/2 cup 38% fat whipping cream
  • 100 grams of melted white chocolate

For Sugar Glazed donut Ghosts:

  • 6-7 heaping tablespoons powdered sugar
  • 1-2 teaspoons of cold water
  • Powdered sugar for coating
  • Melted chocolate for eyes

Instructions

Dough:

  1. In a mixer bowl with a kneading attachment place flour, yeast, egg, sugar, milk, vanilla, salt and butter and knead for about 10-12 minutes until a soft and slightly sticky dough is obtained.
  2. Cover the dough bowl and allow rising for 1-2 hours or until the dough doubles in volume. You can also rise the dough overnight in the fridge.
  3. On a lightly floured surface, roll out the dough to a thickness of about 2 cm.
  4. Cut out circles 7-8 cm in diameter and remove the inside with a smaller cookie cutter, 2-3 cm in diameter.
  5. Place the donuts on an oven tray lined with well-greased baking paper.
  6. Brush the donuts with a little oil on top, cover and rise again until they almost double in volume.
  7. Heat oil in a deep-frying pan to a temperature of about 180 Celsius degrees. If you do not have a thermometer, simply check when tiny bubbles form as soon as you insert the handle of a wooden spoon.
  8. Fry the donuts for 1-3 minutes on each side or until golden and brown.
  9. Remove from the oil and transfer to a plate with paper towel.
  10. Cool to room temperature.

Orange chocolate coating:

  1. Put chocolate and cream in a bowl and melt together in the microwave or over double-boiler until everything is melted and a uniform ganache is obtained. Add in the color.
  2. Dip the donuts in the icing and sprinkle with candy.

Spider web Chocolate Coating:

  1. Put chocolate and cream in a bowl and melt together in the microwave or over double-boiler until everything is melted and a uniform ganache is obtained.
  2. Dip the donuts in the coating and place on a plate. Refrigerate for about 15 minutes to set.
  3. Transfer the white chocolate to a small drizzle bag and drizzle cobwebs.

Ghost Sugar Glaze:

  1. Mix powdered sugar and water until a uniform texture of fairly thin tahini is obtained.
  2. Pour the glaze over the donuts and let settle for about 15 minutes at room temperature.
  3. Dip the glazed donuts in powdered sugar and drizzle eyes with melted dark chocolate.

Recipe Notes

  • The donuts are at their best on the day of preparation, so it is recommended to serve as close to frying as possible.
  • You can decorate and watch everything you like - go wild!