Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vampire Donuts Recipe

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/