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We have shared our baked donuts recipe before and its been one of our favourite workshops but this time the donuts have a Halloween twist! Use halloween sprinkles, melted marshmallow as a spiderweb and pumpkin spice sugar to coat them. The possibilities are endless use your creativity!
The best baked donuts!
- Food mixer/hand mixed
- Baking trays plus baking paper
- Two circle cutters ( Small and large to cut the donut shape. You can also use a piping nozzle for the small shape)
- Mixing Bowl
- Cling Wrap and tea towel
- Weighing scales
- Measuring spoons
- Dough scraper or spatula
- Rolling Pin
- Whisk or fork
- 280 g plain flour
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 40 g caster sugar
- 1 medium egg (50 g)
- 130 g fresh milk
- 40 g melted butter
- 7 g fast action yeast (1 packet)
Toppings - Vanilla Glaze
- 80 g icing sugar
- 2 tbsp milk
- 20 g melted butter
- 1 teaspoon vanilla extract
Toppings - Chocolate Icing
- 80 g icing sugar
- 2 1/2 tbsp milk
- 20 g melted butter
- 2 tbsp unsweetened cocoa powder
Optional - Grated chocolate or sprinkles can be added to make them look pretty and look especially good for a party. You can also add food coluring to the vanilla glaze but omit the milk for a better colour.
Toppings -Marshmallow Spiderweb
- 5 marshmallows
- 10 g butter
Toppings -Pumpkin Spice Sugar
- 100 g caster sugar
- 2 tsp ground cinnamon
- 1 tsp mixed spice
Baked Donuts - Overnight method - Day One
Day One - Prepare the dough. Because baking sometimes needs a bit of extra time and care you can prepare the dough mixture the day/night before. This means it has plenty of time to prove and develop the flavours. It also means you have less to do the following day!
- In a large bowl add the flour, nutmeg, sugar and salt.
- In a separate jug add the milk, egg, melted butter and yeast. Mix together.
- Add the wet mixture to the dry mixture gradually until its all combined
- Using your dough scraper or spatula bring all the dough together into a ball shape.
- Clean your bowl and put a smear of oil/butter inside your bowl to prevent the dough from sticking.
- Place the ball of dough back into the oiled bowl and cover with cling film and a tea towel. Leave it to prove at room temperature for two hours or until it rises to double its size.
- Place the bowl in the fridge and leave overnight.
Baked Donuts - Overnight method - Day Two
- Prepare the baking trays with a sheets of baking paper
- Remove the prepared dough from the fridge
- Sprinkle the countertop with flour and empty the dough on it
- Using a rolling pin roll the dough out to about a quarter of an inch
- If it keeps springing back leave the dough to settle for five minutes and roll again
- Using your large circle cutter cut a circle shape and using your piping nozzle or small circle cutter cut a small circle shape in the centre.
- Continue until you have used up all your dough.
- The small leftover circle inserts can be used for mini donuts.
- Place your donuts on the tray, cover with a tea towel and prove for an hour until they become puffy looking. The donuts will rise in size and look softer. If you have a prove setting on your oven ( 30 - 40 degrees) you can prove for 20 minutes instead.
- Bake the donuts at 180 degrees for 10 minutes. They should be a very light colour, don't let them go too dark or they will be dry. While they are baking make the glaze.
Baked donuts - Same day method. The method is vey similar. The only difference is that you knead the dough until springy, ferment for up to two hours and don't refrigerate. After the first rise all the other steps are the same.
- Follow the steps in the overnight method above to mix the ingredients.
- Knead the mixture for 10 minutes by hand or the dough function on your electric mixer.
- Follow instructions to prove as above but after it has risen for two hours do not refrigerate.
- Follow instructions as above to roll and cut.
- Follow instructionas as above in overnight method to prove and bake.
Toppings - Method - Vanilla or Chocolate Glaze. Choose one topping or do both they are both made the same way.
- Place all the ingredients for the glaze together in a bowl and mix with a whisk or fork.
- Dip the freshly baked donuts into the glaze. Put them on a wired rack to dry for a couple of minutes. These donuts are best eaten fresh out of the oven on the same day.
- If you would like to add colour use a few drops of food colouring gel to the vanilla glaze but omit the milk.
- Before they dry sprinkle with grated chocolate or sprinkles if desired.
Pumpkin spice sugar
- In a bowl mix the sugar and spices together really well. Dip the warm donuts in the sugar mix to coat them. Easy peasy and delicious!
To decorate - Marshmallow spiderweb
- Place the butter and marshmallows in a bowl in the microwave on full heat for 30 seconds at a time until the marshmallows melt. Mix it together with a fork. Using the fork drape the marshmallow web over the chocolate donuts to get a web effect. If you keep criss-crossing back and forth it will give the effect. Messy but fun!
- This is the really fun so go all out! White chocolate, sprinkles, caramel pieces whatever you want to add for your special occasion. We also have a delicious salted caramel sauce scroll down to see it!
- The best part - lick the bowl and taste those toppings! Tag us on social media with your bakes. @devotedtobakes https://www.instagram.com/devotedtobakes/
Hi I'm Loraine the owner of Devoted To Bakes. I am an Artisan trained baker and I have 10 years experience teaching workshops, camps and events for both adults and kids. I teach home bakers how to produce great results from a home kitchen. Please leave a comment below so we know we are on the right track!
Follow @devotedtobakes to get to know us more and tag us on your social pages if you try this recipe. We love to see your photos!Instagram
Microwave Salted Caramel Sauce
- Heat proof jug
- Metal spoon
- Glass jar for storage
- 120 grams salted butter
- 180 grams light brown sugar
- 60 grams double cream
- 1/2 tsp salt
- Put butter and sugar into the heatproof jug/bowl and melt in the microwave for 30 seconds. Mix well.
- Add the double cream and mix well.
- Place in the microwave and heat on full power for one minute. Stir it well and heat for a further minute. Make sure the sugar granules have dissolved and if not heat for a further 30 seconds.
- Remove from the microwave. Using a whisk, whip it for a minute until it thickens. You know it's at the right consistency when you run a finger through and it leaves a trail.
- Leave to cool at room temperature.
- Store in a class jar in the fridge for a couple of weeks. It can be melted again if a runny consistency is required.Serve with apple desserts, ice cream or sponge cakes . It can also be added to buttercream to make salted caramel buttercream or coffee for our sticky toffee loaf cake recipe.