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Halloween doughnuts

Doughnuts decorated with spider-web icing on a round wire tray

Halloween doughnuts

Name: Halloween doughnuts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 150g unsalted butter softened, plus extra for the tin; 150g caster sugar; 1 egg; 150g plain flour; 1 tsp baking powder; 25g cocoa powder; 100ml whole milk; 1 tsp vanilla extract; 200g dark chocolate; 200g white chocolate

Jane Dunn

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Serves 12

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 3.6 out of 5.6 ratingsRate

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Decorate spider webs on these chocolate doughnuts using dark and white chocolate. They're a spooktacular treat for a Halloween party for kids and grown ups

Vegetarian

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Skeleton biscuits

A star rating of 3.3 out of 5.4 ratings

Halloween bark

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Ingredients

Nutrition

Units:

MetricUS

150g unsalted butter

softened, plus extra for the tin
150g caster sugar
1 egg
150g plain flour
1 tsp baking powder
25g cocoa powder
100ml whole milk
1 tsp vanilla extract

For the decoration

200g dark chocolate
200g white chocolate

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Nutrition: Per serving

kcal348
fat21g
saturates12g
carbs35g
sugars24g
fibre2g
protein4g
salt0.26g

Method

step 1

Heat the oven to 180C/160C fan/ gas 4 and butter a 12-16 silicone doughnut moulds with cake release. Put the butter and sugar in a large bowl and beat using a whisk or electric beaters until pale. Beat in the egg. Tip in the plain flour, baking powder, cocoa powder, ¼ tsp salt, milk and vanilla, and mix well.
step 2

Spoon into the moulds and bake the doughnuts for 10-13 mins. They should be starting to come away from the edges of the moulds.
step 3

Remove from the oven and turn the moulds upside down on a cooling rack. After about 2 mins, carefully remove the doughnuts from the moulds. Leave to cool completely. If you have more mixture, repeat to use it up.
step 4

Melt the dark chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water, or microwave in 5-second blasts until smooth. Dip the tops of the doughnuts into the chocolate, and place them chocolate-side up on a large tray.
step 5

Melt the white chocolate using the same process as before. Drizzle three concentric circles of white chocolate on the doughnuts, working from the inside to the outside and following the shape of the doughnut. While the white chocolate is still wet, use a cocktail stick to carefully drag the inner circle out to make the points of the spiders web. Leave the chocolate to set fully before serving. Best eaten on the day but will keep for up to two days in an airtight container.

Recipe from Good Food magazine, October 2022

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A star rating of 3.6 out of 5.6 ratings

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