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Halloween Doughnuts

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Submitted By: Hauntmistress
On: 10/05/2002 10:04 PM

Serves: 1 Dozen
Prep Time: 3 Hours
Occasion: Halloween
Effort: Difficult

1 1/2 cups milk

1/4 cup vegetable shortening

1/4 cup sugar

1/4 cup mashed potatoes

1 pkg. (about 2 tsp.) dry active yeast

3 1/2 flour, plus more for cutters

1 1/4 teaspoons salt

1/2 teaspoon baking powder

Vegetable-oil cooking spray

1 large egg

1/2 tsp. pure vanilla extract

Vegetable oil, for frying

Sprinkles (optional)

Maple Orange Glaze:
1/2 cup unsalted butter, melted

1 1/2 cups confectionersí sugar

1/4 cup pure maple syrup

2 tbs. orange juice

Zest of 1 orange (about 2 tbs.)

3 drops red food coloring

3 drops yellow food coloring

Chocolate Glaze:
3 oz. unsweetened chocolate, coarsely chopped

3 tbs. unsalted butter

2 cups confectionersí sugar

2 tbs. corn syrup

5 tbs. hot water

How to Prepare:

Place milk in a med. saucepan set over med. heat. Bring just to a boil, and remove from heat. Stir in shortening, sugar, and potatoes. Let sit until lukewarm.

In the bowl of an electric mixer fitted with the paddle attachment, place yeast and 1/4 cup warm water (105 degrees - 115 degrees). Beat on low speed to combine. Turn off mixer, and let stand until creamy, about 5 min.

Place flour, salt, and baking powder in a med. bowl; whisk to combine, and set aside. Spray a lg. bowl with cooking spray; set aside.

Add the milk mixture to the yeast mixture, and beat on the lowest speed until combined. Beat in egg and vanilla. Add dry ingredients, and beat until moistened. Switch to next highest speed, and beat until a soft, smooth dough forms, about 5 min. Transfer to prepared bowl. Cover with plastic wrap, and let dough to rise until it doubles in bulk, about 2 hr.

Spray two sheets of parchment with cooking spray. Roll the dough out between the sheets to a 1 in. thickness. Transfer to refrigerator, and let rest for 20 min.

Remove top layer of parchment. Using a 2 1/2 in. round cutter, cut out doughnuts as close together as possible, dipping cutter in flour before each cut. Use a 3/4 in. round cutter to cut a hole in center of each doughnut.

Line a baking sheet with paper towels; set aside. Heat 4 in. of oil in a large stockpot to 375 degrees. Working in batches so as not to crowd the pan, fry doughnuts until golden brown, about 1 1/2 min. per side.

Use a slotted spoon to transfer to prepared baking sheet to drain and cool. Dip the top of each doughnut in glaze (recipe below), alternating between the maple-orange and chocolate flavors. Coat glaze with sprinkes, if desired. Turn right side up to air dry.

Maple Orange Glaze:
In a bowl, combine all ingredients. Mix until smooth.

Chocolate Glaze:
In a heat-proof bowl or the top of a double boiler set over a pot of simmering water, melt chocolate and butter. Remove from heat, and add remaining ingredients and 5 tbs. hot water. Whisk until smooth.

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