Entrega fiable desde nuestro propio stock

Pedido hoy = entrega rápida

Envío gratuito en pedidos superiores a 99 €.

Entrega fiable desde nuestro propio stock

4.8 Trusted Shops 22.167 reseñas

Ayuda y contacto

0

Inicio Griezelige Halloween donuts

Griezelige Halloween donuts

Name: Spooky Halloween donuts
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 12 donuts
Cuisine: American
Ingredients: 240 g flour; 150 g granulated sugar; 2 tsp baking powder; 0.5 tsp salt; 0.5 tsp ground cinnamon; 2 eggs (M); 180 ml buttermilk; 60 g butter, melted and cooled; 1 tsp vanilla extract; 200 g powdered sugar (for white glaze); 3 tbsp milk (for white glaze); white food coloring (a few drops); 80 g powdered sugar (for red glaze); 1 tbsp milk (for red glaze); red food coloring (a few drops); 24 sugar eyeballs (decoration)

Halloween Baking Party Kids Donuts Spooky Oven

Halloween without spooky baked goods is just an ordinary evening. These donuts go the right way: scary little eyes, blood splatters of red glaze and a soft, airy interior that speaks for itself. You make the dough and the glaze from scratch, so you know exactly what's in them. Stir everything together in a roomy mixing bowl and bake them in the oven, so they're a bit lighter than the fried version but still delicious. Suitable for any Halloween party, school treats or simply because you can.

x_ckl_recipe_markerSpooky Halloween donuts Homemade baked donuts with a creepy glaze and eerie decorations. Perfect for Halloween and fun to make together with kids. How to make spooky Halloween donuts? Dessert American 12 donuts 20 min 34 min

Preheat the oven to 175°C (fan-forced) and grease your donut pan well with butter or baking spray. A greased pan ensures the donuts release easily without tearing.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Make sure the dry ingredients are evenly distributed for a uniform batter.
In another bowl, beat the eggs with the buttermilk, melted and cooled butter and vanilla extract. Add this wet mixture to the dry ingredients while stirring and mix until you have a smooth batter. Don’t overmix: stop as soon as everything is just combined. Overmixing makes the donuts tough.
Put the batter into a piping bag or use a spoon to fill the donut pan about three-quarters full. Leave room, because the batter rises while baking.
Bake the donuts for 12 to 14 minutes in the preheated oven. After 12 minutes, insert a skewer: if it comes out clean, they’re done. Let them cool for 5 minutes in the pan, then carefully remove them to a wire rack.
Make the white glaze: mix the powdered sugar with the milk and a few drops of white food coloring until you have a smooth, thick glaze. The glaze should be thick enough to sit on the donut without immediately sliding off.
Make a small portion of red glaze separately by mixing some powdered sugar with milk and red food coloring to a slightly thinner consistency. This will be your 'blood'.
Dip the cooled donuts top-first into the white glaze and let them drip on the wire rack. Let the glaze set for about 5 minutes before decorating.
Drip the red glaze over the donuts with a spoon or a small piping bag for a blood-splatter effect. Then press two sugar eyeballs onto each donut and use a toothpick to draw a creepy pattern in the red glaze. Let fully set before serving.

Halloween Baking Party Kids Donuts Spooky Oven 240 g flour 150 g granulated sugar 2 tsp baking powder 0.5 tsp salt 0.5 tsp ground cinnamon 2 eggs (M) 180 ml buttermilk 60 g butter, melted and cooled 1 tsp vanilla extract 200 g powdered sugar (for white glaze) 3 tbsp milk (for white glaze) white food coloring (a few drops) 80 g powdered sugar (for red glaze) 1 tbsp milk (for red glaze) red food coloring (a few drops) 24 sugar eyeballs (decoration) Donut pan (for 12 donuts) Large mixing bowl Small mixing bowl Piping bag Wire rack Skewer Toothpick Bol para mezclar bol-para-mezclar Mangas pasteleras mangas-pasteleras Rejillas para pasteles rejillas-para-pasteles Guantes de horno guantes-de-horno Birkmann Cuenco Mezclador / Cuenco para Masa Cuencos de colores - Gris Frío - 1.5 Litros Birkmann Mengkom Birkmann Cuenco Mezclador / Cuenco para Masa Cuencos de colores - Gris Frío - 2 Litros Birkmann Mengkom Birkmann Cuenco Mezclador / Cuenco para Masa Cuencos de colores - Blanco - 2 Litros Birkmann Mengkom Muffins salados con gruyère, brócoli y espinacas foodies-muffins-salados-de-gruyere-brocoli-y-espinacas Tarta salada de calabaza con salvia foodies-tarta-salada-de-calabaza-con-salvia Magdalenas de chocolate y vainilla con toque otoñal foodies-magdalenas-de-chocolate-y-vainilla-con-toque-otonal Latte de calabaza y especias foodies-latte-de-calabaza-y-especias

Receta

Spooky Halloween donuts

Homemade baked donuts with a creepy glaze and eerie decorations. Perfect for Halloween and fun to make together with kids.

Pandilla	Dessert
Cocina	American
Porciones	12 donuts

Tiempo de preparación

Tiempo de preparación	20 min
Total	34 min

Materiales necesarios

Donut pan (for 12 donuts)
Large mixing bowl
Small mixing bowl
Piping bag
Wire rack
Skewer
Toothpick

Ingredientes

240 g flour
150 g granulated sugar
2 tsp baking powder
0.5 tsp salt
0.5 tsp ground cinnamon
2 eggs (M)
180 ml buttermilk
60 g butter, melted and cooled
1 tsp vanilla extract
200 g powdered sugar (for white glaze)
3 tbsp milk (for white glaze)
white food coloring (a few drops)
80 g powdered sugar (for red glaze)
1 tbsp milk (for red glaze)
red food coloring (a few drops)
24 sugar eyeballs (decoration)

How to make spooky Halloween donuts?

Preheat the oven to 175°C (fan-forced) and grease your donut pan well with butter or baking spray. A greased pan ensures the donuts release easily without tearing.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Make sure the dry ingredients are evenly distributed for a uniform batter.
In another bowl, beat the eggs with the buttermilk, melted and cooled butter and vanilla extract. Add this wet mixture to the dry ingredients while stirring and mix until you have a smooth batter. Don’t overmix: stop as soon as everything is just combined. Overmixing makes the donuts tough.
Put the batter into a piping bag or use a spoon to fill the donut pan about three-quarters full. Leave room, because the batter rises while baking.
Bake the donuts for 12 to 14 minutes in the preheated oven. After 12 minutes, insert a skewer: if it comes out clean, they’re done. Let them cool for 5 minutes in the pan, then carefully remove them to a wire rack.
Make the white glaze: mix the powdered sugar with the milk and a few drops of white food coloring until you have a smooth, thick glaze. The glaze should be thick enough to sit on the donut without immediately sliding off.
Make a small portion of red glaze separately by mixing some powdered sugar with milk and red food coloring to a slightly thinner consistency. This will be your 'blood'.
Dip the cooled donuts top-first into the white glaze and let them drip on the wire rack. Let the glaze set for about 5 minutes before decorating.
Drip the red glaze over the donuts with a spoon or a small piping bag for a blood-splatter effect. Then press two sugar eyeballs onto each donut and use a toothpick to draw a creepy pattern in the red glaze. Let fully set before serving.

Modo cocina Evita que la pantalla se apague

The consistency of your glaze determines the final result. Too thin and it slides off, too thick and you won't get nice drips. Always add the milk tablespoon by tablespoon and stir well in between. For sharp blood splatters use a small piping bag with a very fine tip, or snip a tiny point off a disposable piping bag. Always let the white base glaze set slightly before adding the red layer, otherwise the colors will bleed into each other. Donuts are best eaten the day they're baked, when the glaze has just set.

Want to make them even spookier? Use black food coloring for purple or toxic-green glazes and add gummy worms as decoration. You can also tweak the batter: replace 30 g of flour with cocoa powder for a chocolate version. Store leftover donuts in an airtight container at room temperature for up to two days. Want to serve them later? Bake the donuts a day ahead and leave them unglazed. Add the glaze only an hour before serving for the best appearance.

Productos relacionados

Birkmann Cuenco Mezclador / Cuenco para Masa Cuencos de colores - Gris Frío - 1.5 Litros

En stock

~~22,99~~ 16,99

-26%

Birkmann Cuenco Mezclador / Cuenco para Masa Cuencos de colores - Gris Frío - 2 Litros

En stock

~~24,99~~ 22,99

-8%

Birkmann Cuenco Mezclador / Cuenco para Masa Cuencos de colores - Blanco - 2 Litros

En stock

~~24,99~~ 22,99

-8%

Categorías relacionadas

Bol para mezclar

Mangas pasteleras

Rejillas para pasteles

Guantes de horno

Recetas relacionadas

Muffins salados con gruyère, brócoli y espinacas

Disfruta de un almuerzo festivo con estos muffins llenos de verduras y queso. Deliciosos acompañados de una ensalada verde. ¡Descubre abajo la sencilla receta de estos muffins de verduras!

Ver receta

Tarta salada de calabaza con salvia

Una tarta salada de calabaza con corteza crujiente, relleno cremoso y hojas de salvia fritas y crujientes. Perfecta para una cena relajada o un momento festivo.

Ver receta

Magdalenas de chocolate y vainilla con toque otoñal

Magdalenas jugosas con una base rica de chocolate y una suave cobertura de vainilla, aromatizadas con canela y nuez moscada. Precisamente ese tipo de horneado que hace que tu casa huela a otoño.

Ver receta

Latte de calabaza y especias

Un cremoso y caliente latte de calabaza con puré de calabaza real, espresso y especias otoñales. Exactamente como lo pedirías en una cafetería, pero hecho en casa.

Ver receta