These Vampire Bite Doughnuts are a delightfully spooky treat, perfect for Halloween gatherings or any themed celebration. They feature fluffy yeast doughnuts, dipped in a pink glaze, decorated with edible “fangs,” and finished with a raspberry “blood” sauce for a dramatic effect. Both fun to make and eye-catching to serve, these doughnuts will surely become a centerpiece dessert.

Why You’ll Love This Recipe

These doughnuts combine soft, pillowy yeast dough with a sweet-tart glaze and a touch of playful decoration. The raspberry “blood” sauce provides a fruity balance while adding a striking visual. Whether you fry them for classic doughnut texture or opt for the baked version, the recipe is adaptable and approachable. Perfect for Halloween parties, they will impress both children and adults alike.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Yeast doughnuts

Warm whole milk
Granulated sugar
Instant or active dry yeast
Large eggs
Unsalted butter, melted and cooled
Vanilla extract
Fine salt
All-purpose flour
Neutral oil for frying

Pink glaze

Powdered sugar
Milk
Raspberry puree or crushed freeze-dried strawberry powder
Lemon juice
Salt
(Optional) Light corn syrup

“Blood” raspberry sauce

Seedless raspberry jam
Lemon juice
Water (optional, for consistency)

Candy “fangs”

White chocolate chips (melted and piped) or slivered almonds

Directions

Whisk warm milk, sugar, and yeast in a bowl. Let stand until foamy.
Beat in eggs, butter, vanilla, and salt. Add flour gradually until a soft dough forms. Knead until smooth.
Place dough in a greased bowl, cover, and let rise until doubled (about 1 to 1½ hours).
Roll dough to ½ inch thick and cut into doughnut shapes. Place on parchment squares. Proof until puffy (30–45 minutes).
Heat oil to 350°F (175°C). Fry doughnuts 45–60 seconds per side until golden brown. Drain and cool. (For baked doughnuts: bake in a doughnut pan at 350°F for 10–12 minutes.)
For the glaze: whisk powdered sugar, milk, raspberry puree, lemon juice, and salt until smooth. Adjust with milk for consistency.
For the “blood”: warm jam with lemon juice until glossy. Adjust thickness with water if necessary. Cool.
Make candy fangs by piping melted white chocolate into fang shapes and chilling until set, or use slivered almonds.
Dip doughnuts into pink glaze. Insert two fangs into each doughnut, then add raspberry “blood” for a dramatic finish.

Servings and timing

This recipe makes approximately 12 doughnuts.

Preparation time: 25 minutes (plus rising time of about 2 hours)
Cooking time: 15–20 minutes
Total time: about 2 hours 30 minutes

Variations

Use strawberry jam instead of raspberry for a sweeter “blood.”
Add red food coloring to the glaze for a deeper, more intense pink.
Try a chocolate glaze for a richer base.
For a shortcut, use store-bought plain yeast doughnuts and decorate them with glaze, fangs, and raspberry sauce.

Storage/Reheating

These doughnuts are best enjoyed fresh on the same day. If storing, keep them covered at room temperature for up to one day. To refresh, warm slightly in the microwave for 10–15 seconds before serving, though decorations may soften. Avoid refrigerating, as it can dry out the doughnuts.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and frying.

Can I bake the doughnuts instead of frying them?

Yes, you can bake them at 350°F (175°C) for 10–12 minutes in a doughnut pan, though they will have a cakier texture.

What kind of oil is best for frying doughnuts?

A neutral oil such as canola, vegetable, or sunflower oil is recommended because it has a high smoke point and a light flavor.

How do I keep my oil temperature consistent?

Use a kitchen thermometer and adjust the heat as needed. Frying in small batches also helps maintain the correct temperature.

Can I use food coloring instead of fruit puree for the glaze?

Yes, red or pink gel food coloring can be added for color if you prefer not to use raspberry puree or strawberry powder.

How do I make sure the doughnuts are cooked through?

Check that they are golden brown on the outside. You can also insert a skewer into one; it should come out clean without sticky dough.

Can I use jam with seeds for the “blood”?

Yes, but straining the jam ensures a smoother sauce with a glossy finish.

What if I don’t have a doughnut cutter?

You can use a round cookie cutter or even a drinking glass for the outer circle, and a small bottle cap or piping tip for the center hole.

Can I decorate these with store-bought candy fangs?

Yes, candy fangs make an easy substitute and add a fun effect without extra preparation.

How far in advance can I decorate the doughnuts?

It is best to decorate them just before serving, as the glaze and sauce may soften over time.

Conclusion

Vampire Bite Doughnuts are a festive, whimsical dessert that combines soft, fluffy yeast dough with a vibrant glaze and dramatic raspberry “blood.” With their playful presentation and delicious flavor, they are sure to impress at any Halloween party or themed event. Whether fried or baked, these doughnuts offer a fun baking project that delights both the eyes and the taste buds.

Vampire Bite Doughnuts

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These Vampire Bite Doughnuts are a spooky and fun treat featuring fluffy yeast doughnuts dipped in pink glaze, decorated with candy fangs, and finished with raspberry ‘blood’ drips—perfect for Halloween or themed parties.

Author: Mari
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Yield: 12 doughnuts 1x
Category: Dessert
Method: Frying
Cuisine: American
Diet: Vegetarian

Instructions

In a mixing bowl, whisk warm milk, sugar, and yeast. Let rest 5–8 minutes until foamy.
Beat in eggs, melted butter, vanilla, and salt. Add 3 cups flour and mix until a soft dough forms; add up to 1/2 cup more flour if sticky.
Knead the dough (6–8 minutes with mixer or 8–10 minutes by hand) until smooth and slightly tacky.
Place dough in a greased bowl, cover, and let rise until doubled, about 1 to 1.5 hours.
Turn dough onto a lightly floured surface and roll to 1/2 inch thick. Cut out 3-inch rounds with 1-inch center holes. Place each on a square of parchment.
Cover and let doughnuts proof until puffy, about 30–45 minutes.
Heat oil to 350°F (175°C) and fry 2–3 doughnuts at a time, 45–60 seconds per side, until golden. Drain and cool for 15–20 minutes.
(Optional) Bake in a donut pan at 350°F (175°C) for 10–12 minutes instead.
For the glaze, whisk powdered sugar, milk, raspberry puree or strawberry powder, lemon juice, salt, and optional corn syrup. Adjust with milk for slow-ribbon consistency.
For the raspberry sauce, warm jam with lemon juice for 1–2 minutes until glossy. Add water if needed to loosen. Cool to room temp.
Pipe 1/2–3/4 inch white chocolate fangs on parchment and chill 5–10 minutes to set, or use slivered almonds.
Dip cooled doughnuts in pink glaze and let excess drip off. Let glaze set for 5–10 minutes.
Make two small holes in each doughnut with a skewer and insert fangs.
Spoon raspberry ‘blood’ between and below the fangs and let drip down the side. Let set before serving.

Notes

Sift powdered sugar for a smoother glaze.
Maintain oil temperature at 350°F for best frying results.
Doughnuts can be fried earlier and decorated later.
Best enjoyed fresh but can be stored covered at room temperature for up to 1 day.

Nutrition

Serving Size: 1 doughnut
Calories: 280
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg