The toughest thing about making these ghoulish donuts was coming up with a name for them. There are so many great spooky names for food this time of year (I still maintain that Cadburry’s Scream Eggs are even better than normal Cream Eggs), but when Sunny asked what the hell these were and I replied excitedly “Ghost-nuts!” (easy now…) I realised that it just wasn’t going to cut it. I came up short and just settled on Doooooooooonuts instead.
Anyway, as I was saying, these mini donuts are easy peasy to make – especially if you’ve got a bread maker at home – and would make a great little Halloween Party treat! 🙂
Dooooooooonuts (makes 9 mini donuts)
- 125g strong white flour (and a little extra for dusting)
- pinch of salt
- 1/2 tsp of ground cinnamon
- 20g caster sugar
- 75ml of lukewarm water
- 1 tsp of softened butter
- Half a sachet of instant dried yeast
- vegetable oil for frying (use a small, deep saucepan to save wasting too much!)
- Black food colouring (I used one Dr Oetker gel tube)
- Ready to roll white Royal Icing (you could probably make your own, but I wanted that smooth white finish for my ghosts)
- Piped chocolate for the “eyes”
- If you’ve got a bread maker then you’re all sorted; put the water in first, then the dried ingredients and hit the dough program. Easy! If you’re a hand baker, then you’ll need to sift the dry ingredients into a bowl and then add the water, butter and yeast – gradually bringing the dough together. Knead for 5 minutes, then cover with cling film and leave to prove somewhere warm. Within about an hour the dough should have doubled in size.
- Knock back the dough and roll it out on a floured surface. Use a cookie cutter to cut out your doughnut shape, and a smaller one to cut out the hole in the middle.
- Heat the oil in a deep pan on a medium-low heat. You can use one of the doughnut holes to test whether it’s hot enough; if it puffs up quickly then you’re good to go. Watch out though, due to the black food colouring it’ll be harder to tell whether your donuts are cooked so you’ll have to be extra vigilant when cooking them.
- With a spoon, dip each doughnut into the oil for about five minutes each – tipping them over half way. Dry them off on a plate with a paper towel and leave to cool.
- Use a large cutter to cut out the rolled icing, then place over each donut like a table cloth. I used a piping nozzle to poke through each hole to create the “mouth”.
- Pipe on the eyes and then try not to laugh every time you offer someone a *spooky voice* doooooooooooonut.
Happy Halloween everyone! (Calan Gaeaf Hapus!) 🎃