Halloween Baked Doughnuts – light, soft and sweet baked doughnuts with a Spooktastic makeover! 🎃🎃
It’s HALLOWEEEEEEEN …. soon!! I love baking at Halloween, so much choice and lots of opportunities to get creative and bake something new! I’ve seen a lot of baked doughnuts around lately and they all look super tasty – which obviously meant I had to give them a go!
The recipe is inspired by the lovely Sally’s Baking Addiction blog – she’s awesome, definitely check her out! I made a few adjustments and halved the size of the doughnuts because like I’ve said before … small= cute = even more delicious ❤️
The texture of the doughnuts was the most surprising thing about baking these scrummy doughnuts – they’re so light and airy inside – not like a sponge but still springy to the touch! I couldn’t decide what they were like so they are now unique, so unique I’m definitely going to have to bake lots more!!!
To make the doughnuts I used a Wilton full size doughnut mould – I just bought mine from Amazon and with my perks of being a student it arrived the next day 😄😄 I would recommend getting a mould to make these – pop it on your Christmas list if you don’t have one ❤️
As it is Halloween next week I just had to give these delicious doughnuts a spooky feel – cue black icing and some awesome Halloween sprinkles from a local baking supplier! You can theme them anyway you like though – for all year round doughnut feasts haha.
150g plain flour
1tsp baking powder
110g caster sugar
60ml natural yogurt
1large egg, beaten
1tsp vanilla extract
25g butter, melted
250g icing sugar
1/2tsp vanilla extract
1 tube black good colouring Jel
Preheat the oven to 160C and grease a 6 hole doughnut pan
1 – Mix together all of the dry ingredients – flour, baking powder, salt, nutmeg, and sugar.
2 – In a separate bowl mix the wet ingredients together – milk, yogurt, egg, vanilla and melted butter.
3 – Stir the wet ingredients into the dry ones and mix well until batter is smooth.
4 – Fill a piping bag with the batter and swirl the mix into the doughnut pan – until half full. Bake for 8 minutes or until just golden coloured and springy to touch. Batch will make 12 doughnuts this size.
5 – Allow to cool fully whilst you make the icing. Mix the icing sugar with 2 tbsp of water, the vanilla and black food colouring. Dip the rounded side ( the side that was on the bottom when in the tin) into the icing and sprinkle away!