Introduction

Vampire Bite Doughnuts are a fun and festive treat perfect for Halloween or any spooky occasion. Soft, fluffy doughnuts are coated in a sweet pink glaze, then decorated with candy fangs and dripping raspberry “blood” for a creepy yet delicious effect.

A group of round donuts with smooth, shiny pink glaze sits on a white marble surface. Each donut is topped with red jelly, some dripping down the side to create a heart shape in the center. On two of the donuts, white pointed candy teeth are placed at the top of the jelly, giving a spooky yet playful look. The donuts have a golden-brown base showing under the pink layer. The overall feel is neat, with the donuts arranged in a slightly messy cluster. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: In a mixing bowl, whisk together warm milk, granulated sugar, and yeast. Let the mixture rest for 5–8 minutes until it becomes foamy.
Step 2: Beat in eggs, melted butter, vanilla extract, and salt. Add 3 cups of flour and mix until a soft dough forms; add up to 1/2 cup more flour if the dough is sticky.
Step 3: Knead the dough for 6–8 minutes with a mixer or 8–10 minutes by hand until it’s smooth and slightly tacky.
Step 4: Place the dough in a greased bowl, cover it, and let it rise until doubled in size, about 1 to 1.5 hours.
Step 5: Turn the dough onto a lightly floured surface and roll it out to 1/2 inch thickness. Cut out 3-inch rounds and then cut 1-inch holes in the centers. Place each doughnut on a square of parchment paper.
Step 6: Cover and let the doughnuts proof until puffy, about 30–45 minutes.
Step 7: Heat the oil to 350°F (175°C) and fry 2–3 doughnuts at a time for 45–60 seconds per side until golden brown. Drain on paper towels and cool for 15–20 minutes.
Step 8 (Optional): Alternatively, bake the doughnuts in a donut pan at 350°F (175°C) for 10–12 minutes.
Step 9: To make the glaze, whisk powdered sugar, milk, raspberry puree or strawberry powder, lemon juice, salt, and optional corn syrup together until smooth. Adjust with milk to reach a slow-ribbon consistency.
Step 10: For the raspberry sauce, warm the jam with lemon juice for 1–2 minutes until glossy. Add a splash of water if needed to loosen. Cool the sauce to room temperature.
Step 11: Pipe 1/2–3/4 inch white chocolate “fangs” onto parchment paper and chill for 5–10 minutes to set, or substitute with slivered almonds.
Step 12: Dip cooled doughnuts in the pink glaze and let excess drip off. Allow the glaze to set for 5–10 minutes.
Step 13: Make two small holes in each doughnut with a skewer and insert the candy fangs.
Step 14: Spoon raspberry “blood” sauce between and below the fangs, allowing it to drip down the doughnut’s side. Let set before serving.

Tips & Variations

Use seedless raspberry jam to avoid seeds interrupting the smooth “blood” effect.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix, adjusting liquid as needed.
If you don’t have raspberry puree or freeze-dried strawberry powder, use a few drops of red food coloring in the glaze for color.
Try dipping doughnuts in white chocolate and decorating with red sprinkles for an even more festive look.
If you prefer baked doughnuts, choose the optional baking method to reduce oil use without losing flavor.

Storage

Store glazed and decorated doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, but note the glaze may soften. Reheat briefly in a microwave if desired, but add fangs and raspberry sauce after warming to avoid melting.

How to Serve

A group of round donuts arranged on a white marble textured surface, each donut topped with smooth pink icing that covers the entire top layer, creating a shiny and glossy finish. Some donuts have bright red syrup dripping down from the center, giving a liquid, flowing look that contrasts with the pink icing. White, sharp fangs made of edible material are inserted at the top sides of the syrup, creating a spooky, vampire-like effect. The donuts have a light golden-brown base visible under the icing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the doughnuts ahead of time?

You can prepare the dough and shape the doughnuts in advance, refrigerating them overnight after the first rise. Allow them to come to room temperature and proof before frying or baking.

What can I use instead of white chocolate for the fangs?

If you don’t have white chocolate, slivered almonds make a great natural fang substitute. You can also try melting candy melts or using small pieces of candy shaped like teeth.