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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.

Ingredients

Scale
  • 1 cup (240 ml) warm whole milk (105–110°F / 40–43°C)
  • 1/4 cup (50 g) granulated sugar
  • 2 1/4 tsp (7 g) instant or active dry yeast
  • 2 large eggs, room temperature
  • 4 tbsp (57 g) unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 1 tsp fine salt
  • 3 to 3 1/2 cups (360–420 g) all-purpose flour, as needed
  • Neutral oil for frying (about 1–1.5 L)
  • 2 cups (240 g) powdered sugar
  • 2–3 tbsp milk (plus more to thin)
  • 1–2 tbsp raspberry puree or 1–2 tsp crushed freeze-dried strawberry powder
  • 1 tsp lemon juice
  • Pinch of salt
  • (Optional) 1 tsp light corn syrup
  • 3/4 cup (225 g) seedless raspberry jam
  • 1–2 tsp lemon juice (for raspberry sauce)
  • Splash of water (only if needed for sauce)
  • 1/2 cup white chocolate chips or melts (for candy fangs) OR 24 slivered almonds

Instructions

  1. In a mixing bowl, whisk warm milk, sugar, and yeast. Let rest 5–8 minutes until foamy.
  2. 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.
  3. Knead the dough (6–8 minutes with mixer or 8–10 minutes by hand) until smooth and slightly tacky.
  4. Place dough in a greased bowl, cover, and let rise until doubled, about 1 to 1.5 hours.
  5. 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.
  6. Cover and let doughnuts proof until puffy, about 30–45 minutes.
  7. 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.
  8. (Optional) Bake in a donut pan at 350°F (175°C) for 10–12 minutes instead.
  9. 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.
  10. 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.
  11. Pipe 1/2–3/4 inch white chocolate fangs on parchment and chill 5–10 minutes to set, or use slivered almonds.
  12. Dip cooled doughnuts in pink glaze and let excess drip off. Let glaze set for 5–10 minutes.
  13. Make two small holes in each doughnut with a skewer and insert fangs.
  14. 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

Find it online: https://yumfoodusa.com/vampire-bite-doughnuts/