Introduction
Sink your teeth into these delightfully ghoulish Dracula Donuts, perfect for your next Halloween bash or a fun, spooky baking day! These soft, fluffy donuts are adorned with sweet frosting and iconic candy fangs, making them an irresistible and visually striking treat. Get ready to impress your friends and family with a dessert that’s both delicious and delightfully eerie!
Ingredients
For the Donuts:
* 1 cup (240ml) warm milk (105-115°F / 40-46°C)
* 2 ¼ teaspoons active dry yeast (one standard packet)
* ¼ cup (50g) granulated sugar + 1 teaspoon for yeast
* 1 large egg, room temperature
* 2 tablespoons unsalted butter, melted
* ½ teaspoon salt
* 3 cups (360g) all-purpose flour, plus more for dusting
* Vegetable oil, for frying
For the Glaze/Decoration:
* 2 cups (240g) powdered sugar
* 3-4 tablespoons milk or cream
* ½ teaspoon vanilla extract
* Red food coloring gel
* Miniature marshmallows
* Red candy melts or red gel icing
* Candy corn (for fangs)
Step-by-Step Instructions
- Prepare the Dough: In a large bowl, combine warm milk and 1 teaspoon sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy. Add remaining granulated sugar, egg, melted butter, and salt. Mix well. Gradually add the flour, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Cut and Fry the Donuts: Gently punch down the risen dough. Roll it out on a lightly floured surface to about ½-inch thickness. Using a donut cutter or two different sized round cutters (one for the donut, one for the hole), cut out your donuts. Place cut donuts on parchment-lined baking sheets, leaving space between them. Cover lightly and let rise again for 20-30 minutes. Heat 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully fry donuts 2-3 at a time for 1-2 minutes per side, until golden brown. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain.
- Decorate Dracula Donuts: Whisk powdered sugar, milk/cream, and vanilla extract until smooth for the white glaze. Dip cooled donuts into the white glaze, letting excess drip off. Place back on the wire rack. For the “fangs,” gently press two pieces of candy corn (pointy side out) into the bottom edge of the donut hole, resembling vampire teeth. For “blood,” melt red candy melts or use red gel icing to create a dripping effect from the top edge of the donut down over the “fangs.” Alternatively, use a small dot of red food coloring to create a blood drip near the fangs.
Pro Tips & Common Mistakes
- Ensure your oil temperature stays consistent while frying; too low and donuts will be greasy, too high and they’ll burn outside and be raw inside.
- For an extra fluffy donut, substitute half of the all-purpose flour with bread flour.
- If you don’t have candy corn, use slivered almonds for a similar fang effect, or pipe small white chocolate fangs.
Variations & Substitutions
Beyond the classic fried donut, consider baking these for a lighter alternative. For a chocolate version, add ¼ cup cocoa powder to the dry ingredients and use a chocolate glaze instead of white. Experiment with different candy fangs – gummy fangs or even white chocolate molded into fangs can add a unique touch. You could also fill the donuts with a raspberry jam ‘blood’ for an extra surprise!
Conclusion
These Dracula Donuts are more than just a sweet treat; they’re a fun, edible craft that brings a touch of spooky charm to any occasion. Whether you’re a seasoned baker or just starting out, this recipe offers a delightful way to celebrate the season with a sprinkle of creativity and a dash of deliciousness. Get ready to sink your teeth into pure Halloween magic!
