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Vampire Donuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 137 reviews
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 3 minutes 2 seconds
  • Total Time: 2 hours 33 minutes 2 seconds
  • Yield: 24 donuts 1x
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Description

These Vampire Donuts are a fun and spooky treat perfect for Halloween. Soft, fluffy yeast donuts are fried to golden perfection, then dipped in a chocolate glaze and decorated with candy eyes, fall leaf sprinkles, and funfetti for a festive touch. The addition of playful vampire fangs makes these donuts an entertaining centerpiece for any Halloween celebration.

Ingredients

Units Scale

Dough

  • 2 cups whole milk, divided
  • 1/2 cup plus 3 tablespoons granulated sugar, divided
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 1/2 cups warm water (warm tap water is fine)
  • 2 packages (.25 ounce each, .5 ounce total) dry active yeast
  • 2 eggs, at room temperature
  • 9 cups all-purpose flour, plus additional for kneading

Frying

  • Vegetable oil for frying (enough to fill pot 2 inches deep)

Glaze and Decoration

  • 3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/4 cup milk or water
  • 2 teaspoons vanilla extract
  • Candy eyes
  • Fall leaf sprinkles
  • Funfetti, assorted bead-shaped
  • Red sanding sugar
  • Plastic vampire fangs (for decoration)

Instructions

  1. Prepare the milk mixture: In a medium saucepan, heat 1 ½ cups of 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. Set aside to cool slightly.
  2. Bloom the yeast: In a small bowl, combine warm water with 1 tablespoon granulated sugar and the yeast packets. Stir and let sit for 5 minutes until foamy and bubbly, indicating the yeast is active.
  3. Mix wet ingredients: In the stand mixer’s bowl, combine the yeast mixture and milk/butter mixture. Add the eggs and beat with an electric mixer until well blended.
  4. Add flour: Gradually add 1 cup of flour to the wet mixture, mixing with the dough hook attachment. Then add the remaining flour 1 cup at a time, mixing just until incorporated. Avoid overmixing.
  5. Knead the dough: Turn dough onto a floured surface and knead for about 5 minutes until smooth and elastic, adding flour as necessary to prevent sticking.
  6. First rise: Place the dough in a greased large bowl, cover with a kitchen towel, and leave in a warm place to rise until doubled in size, about 60-90 minutes.
  7. Second rise: Punch down the dough, cover again, and let it rise for an additional 60 minutes until puffy.
  8. Shape the donuts: Turn the dough out onto a clean surface and roll it to about 1-inch thick. Cut out donut shapes using a donut or biscuit cutter, then cut out the centers with a smaller cutter. Place cut donuts on cookie sheets.
  9. Prepare oil and fry: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully lower donuts one or two at a time into the hot oil using a metal spatula. Fry each side for about 1 minute or until golden brown.
  10. Drain and cool: Remove donuts from oil and place on a cooling rack with a baking sheet underneath to catch drips. Let cool slightly before glazing.
  11. Make the glaze: Sift powdered sugar and cocoa powder into a medium bowl. Slowly add milk (or water) and vanilla a little at a time, stirring until you achieve a smooth, pourable glaze.
  12. Glaze the donuts: Dip each donut on one side into the glaze, then place back on the wire rack to allow the glaze to set and harden.
  13. Decorate: Sprinkle funfetti, red sanding sugar, and fall leaf sprinkles over the glazed surface. Fold plastic vampire fangs in half and place one in the donut hole to resemble a vampire mouth. Add candy eyes above the mouth for a spooky effect.

Notes

  • This recipe is perfect as a festive and easy Halloween treat, combining classic yeast donuts with fun, spooky decorations.
  • Make sure the oil temperature stays consistent at 350°F for even frying and a golden finish.
  • The glaze can be adjusted in thickness by adding more milk or powdered sugar to reach the desired consistency.
  • Using stale or day-old flour can affect the dough’s texture; fresh all-purpose flour produces the best results.
  • Allow donuts to cool slightly before glazing to prevent melting the glaze completely.

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

Find it online: https://emilyquickdinners.com/vampire-donuts-recipe/