Description
These Vampire Donuts are a fun and spooky Halloween treat made from a soft yeast dough fried to golden perfection, then dipped in a rich cocoa glaze and decorated with candy eyes, vampire fangs, and colorful sprinkles to create a playful vampire face. Perfect for festive celebrations or themed parties, these donuts combine classic flavors with whimsical decorations for a delightfully eerie dessert.
Ingredients
Scale
Dough Ingredients
- 2 cups whole milk, divided
- ½ cup plus 3 tablespoons granulated sugar, divided
- ½ teaspoon salt
- ½ cup butter
- 1 ½ cups warm water (warm tap water is fine)
- 2 packages (0.25 ounce each, 0.5 ounce total) dry active yeast
- 2 eggs, at room temperature
- 9 cups all-purpose flour, plus additional for kneading
Frying and Glaze Ingredients
- Vegetable oil for frying
- 3 cups powdered sugar
- ½ cup cocoa powder
- ¼ cup milk or water
- 2 teaspoons vanilla extract
Decorations
- Candy eyes
- Fall leaf sprinkles
- Funfetti, assorted bead-shaped sprinkles
- Red sanding sugar
- Plastic vampire fangs
Instructions
- Heat Milk Mixture: In a medium saucepan, heat 1 ½ cups of the whole milk over medium heat just until it begins to simmer. Remove from heat and stir in ½ cup granulated sugar, salt, and butter until melted and combined. Set aside to cool slightly.
- Bloom Yeast: Pour warm water into a small bowl, add 1 tablespoon granulated sugar and the two packets of dry active yeast. Stir and let it sit for 5 minutes until the yeast foams and bubbles, indicating it is active.
- Mix Wet Ingredients: In the mixing bowl of a stand mixer, combine the yeast mixture with the milk and butter mixture. Add the eggs and beat together using an electric mixer until well incorporated.
- Add Flour: Add 1 cup of flour and mix with the dough hook attachment. Gradually add the remaining flour 1 cup at a time, mixing just until all flour is incorporated and the dough begins to form.
- Knead Dough: Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic, adding flour as needed to prevent sticking.
- First Rise: Place the dough in a well-greased large bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 60 to 90 minutes.
- Second Rise: Punch down the dough, cover again, and let it rise a second time for 60 minutes to develop flavor and texture.
- Shape Donuts: Roll the dough out on a clean counter to about 1-inch thickness. Use a donut cutter or biscuit cutter to cut out donut shapes and a smaller cutter to remove the centers.
- Prepare for Frying: Place the cut donuts and centers on large cookie sheets and set aside while preparing the oil for frying.
- Heat Oil: Add vegetable oil to a large pot, Dutch oven, or deep fryer to a depth of at least 2 inches. Heat oil to 350°F (175°C).
- Fry Donuts: Using a metal spatula, gently lower one or two donuts into the hot oil. Fry each side for about 1 minute or until golden brown. Remove and drain on a cooling rack placed over a baking sheet.
- Make Glaze: In a medium bowl, sift together powdered sugar and cocoa powder. Gradually stir in milk or water and vanilla extract until smooth and pourable.
- Glaze Donuts: Dip each donut into the glaze covering one side, then place on a wire rack to allow the glaze to set and harden.
- Decorate Donuts: While the glaze is still wet, sprinkle funfetti, red sanding sugar, and/or fall leaf sprinkles over the donuts. Use a mixture of colors or solid colors on each donut for variety.
- Add Vampire Features: Fold plastic vampire fangs in half and place one in the donut hole to resemble a mouth. Position two candy eyes above the mouth to complete the vampire face.
- Serve and Enjoy: Allow the glaze to fully set before serving these spooky Vampire Donuts as a festive treat.
Notes
- For best results, ensure milk and water are warm but not hot, to activate yeast properly.
- You can substitute water for milk in the glaze if you prefer a lighter consistency.
- Ensure oil maintains 350°F to avoid greasy or undercooked donuts.
- Use a stand mixer with a dough hook for easier kneading, or knead by hand on a floured surface.
- These donuts are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
Nutrition
- Serving Size: 1 donut
- Calories: 300
- Sugar: 17 grams
- Sodium: 97 milligrams
- Fat: 6 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 54 grams
- Fiber: 2 grams
- Protein: 7 grams
- Cholesterol: 28 milligrams
