If I had to pick my favorite holiday in the world it would undoubtedly be Halloween. I love the scary home decorations, kids’ trick or treat games, the cool costumes and the colorful and creepy desserts. It’s just so much fun – colorful and happy holiday.
Unfortunately, similar to last year, this year we will not be hosting our traditional Halloween party. Because of Covid I really don’t want to put anyone at risk. So, I celebrate Halloween in my heart (and through pictures my spouse sends me from a conference over in the US these days), and also make all kinds of decorated sweets.
This is how these donuts were thought of. These Halloween donuts are just regular raised donuts but I topped them with Halloween decorations such as spiderweb and ghosts. Of course you can decorate them with any other decoration you like.
Looking for more chocolate desserts? Try these: chocolate brownie pie | 5 ingredients chocolate cake | gluten free chocolate cake with pecans | no bake chocolate bomb cake
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
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.
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.
On a lightly floured surface, roll out the dough to a thickness of about 2 cm.
Cut out circles 7-8 cm in diameter and remove the inside with a smaller cookie cutter, 2-3 cm in diameter.
Place the donuts on an oven tray lined with well-greased baking paper.
Brush the donuts with a little oil on top, cover and rise again until they almost double in volume.
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.
Fry the donuts for 1-3 minutes on each side or until golden and brown.
Remove from the oil and transfer to a plate with paper towel.
Cool to room temperature.
Orange chocolate coating:
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.
Dip the donuts in the icing and sprinkle with candy.
Spider web Chocolate Coating:
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.
Dip the donuts in the coating and place on a plate. Refrigerate for about 15 minutes to set.
Transfer the white chocolate to a small drizzle bag and drizzle cobwebs.
Ghost Sugar Glaze:
Mix powdered sugar and water until a uniform texture of fairly thin tahini is obtained.
Pour the glaze over the donuts and let settle for about 15 minutes at room temperature.
Dip the glazed donuts in powdered sugar and drizzle eyes with melted dark chocolate.
- 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!