83% would make this again

Spooky Halloween Donuts

Q: Why do my yeast donuts turn out greasy or absorb too much oil?

Make sure the oil is at the right temperature and stays steady while frying. Around 175–190°C (350–375°F) is the sweet spot; if oil is too cool the dough soaks up oil instead of frying. Also avoid overproofing the dough and don’t overcrowd the fryer, because both let the oil temperature drop and make greasy donuts.

Q: How long should I proof donut dough and how do I know when it’s ready to fry?

Do a bulk rise until the dough roughly doubles, then cut and shape, and give the cut donuts a second rise of about 30–45 minutes in a warm spot until puffy; they should feel light and spring back slowly when poked. Overproofed donuts will collapse and absorb oil, while underproofed ones will be dense, so aim for that puffy, slightly springy feel.

Q: How can I keep the glaze bright and shiny like the photo?

Use a powdered sugar glaze with a little corn syrup or golden syrup added for shine and flexibility, and use gel food colour for vivid, saturated tones so the colours do not wash out or thin the glaze. Let the donut surface cool briefly, then dip and let excess drip off on a rack for a mirror finish.

Q: Should I fry or bake if I want the exact look in the picture?

For the puffed, smooth, bakery-style tops in the photo choose yeast raised and fried donuts — frying creates that pillowy interior and glossy surface that takes glaze beautifully. Baked cake donuts are easier and still decorate well but will be denser and less airy than the fried version.

Q: Why do my decorations slide off or the chocolate run when I add faces and fondant?

Wait until the base glaze has set to the point it is tacky or nearly dry before piping chocolate or placing fondant pieces; use a small dot of melted chocolate or a dab of extra glaze to glue on small details like candy eyes or fondant leaves so they stay put. For very dark details, pipe with melted dark chocolate rather than trying to make sugar glaze pitch black.

Q: Any tips to make frying and decorating easier and more foolproof?

Keep a thermometer clipped to the pot and only fry a few donuts at once so temperature stays steady, use parchment squares to slide the donuts into the oil, drain on a rack not paper towels for even finish, make glazes in small bowls and use gel colours, and work in stations: glaze first, let set until tacky, then add faces and fondant. These small workflow tricks prevent many of the common problems home bakers report.

Vish G

October 7, 2025

Halloween Donuts are a fun and festive way to celebrate the season. They’re light, fluffy, and topped with playful decorations that everyone will love. Whether you bake them for a party or a weekend treat, they’re sure to disappear fast.

PREP TIME

25 MIN

COOK TIME

12 MIN

SERVINGS

Ingredients

For the donuts
2¼ tsp (1 packet) instant yeast
180ml (¾ cup) warm milk, about 40°C/105°F
60g (¼ cup) caster sugar
60g (¼ cup) unsalted butter, softened
1 large egg
½ tsp salt
1 tsp vanilla extract
390g (3 cups) plain flour (all-purpose flour), plus a little extra for dusting
Oil for frying (vegetable or sunflower oil)
For the glaze (repeat with separate bowls for colours)
150g (1¼ cups) icing sugar (powdered sugar)
1 tbsp milk, plus a little extra if needed
1 tsp light corn syrup or golden syrup (for shine)
Gel food colouring in orange, green, purple, and black
½ tsp vanilla extract (optional)
For decoration
Melted dark chocolate (for faces and details)
Ready-to-roll fondant (for mummy strips, pumpkin leaves, or vampire teeth)
Small candy eyes

Instructions

In a large mixing bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for 5–10 minutes until foamy.
Stir in the butter, sugar, egg, salt, and vanilla. Mix until smooth.
Gradually add flour, about a cup at a time, mixing until a soft dough forms that no longer sticks heavily to your hands.
Transfer the dough to a lightly floured surface and knead for about 5–7 minutes until it feels smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean cloth, and let it rise in a warm spot for about 1 hour or until doubled in size.
Once risen, gently punch down the dough and roll it out on a lightly floured surface to about 1.3cm (½ inch) thickness.
Once risen, gently punch down the dough and roll it out on a lightly floured surface to about 1.3cm (½ inch) thickness.
Cut out donut rings using a round cutter and a smaller one for the centre hole. Gather scraps, re-roll, and cut again.
Place the cut donuts on parchment squares, cover loosely with a cloth, and let them rise again for about 30–40 minutes until puffy.
Heat oil in a large heavy pot to 180°C (350°F). Fry a few donuts at a time for about 1 minute per side, turning until golden.
Remove with a slotted spoon and place on paper towels to drain. Let them cool slightly before glazing.
For the glaze, whisk icing sugar, milk, syrup, and vanilla together until smooth and glossy. Add gel colour a little at a time until you reach your desired shade.
Dip the top of each donut into the glaze, let excess drip off, and place on a wire rack to set.
Once the glaze is tacky but not wet, pipe or brush on melted chocolate for faces, hair, and outlines.
Use fondant to cut strips for mummy bandages, tiny green leaves for pumpkins, or vampire fangs. Stick them on with small dabs of glaze or chocolate.
Press on candy eyes while the glaze is still slightly soft so they stay in place.
Leave the donuts to set at room temperature until the glaze is firm and shiny before serving.