Description

These Vampire Bite Doughnuts are a spooky and delicious treat perfect for Halloween or themed parties. Soft, fluffy doughnuts are fried to golden perfection, dipped in a sweet and tangy raspberry glaze, and adorned with candy fangs and raspberry ‘blood’ sauce for a fun, dramatic effect.

Ingredients

Scale

Doughnuts

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)

Glaze

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

Raspberry Sauce

3/4 cup (225 g) seedless raspberry jam
1–2 tsp lemon juice
Splash of water (only if needed)

Decorations

1/2 cup white chocolate chips or melts (for candy fangs) OR 24 slivered almonds

Instructions

Activate yeast: In a mixing bowl, whisk together the warm milk, granulated sugar, and yeast. Let it rest for 5–8 minutes until the mixture becomes foamy, indicating that the yeast is activated.
Mix dough: Beat in the eggs, melted butter, vanilla extract, and salt. Add 3 cups of all-purpose flour and mix until you form a soft dough. If the dough feels sticky, gradually add up to 1/2 cup more flour as needed.
Knead dough: Knead the dough on a floured surface for 6–8 minutes using a mixer or 8–10 minutes by hand until it’s smooth and slightly tacky to the touch.
First rise: Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Shape doughnuts: Turn the risen dough onto a lightly floured surface. Roll it out to about 1/2 inch thickness. Cut out 3-inch rounds with 1-inch center holes to create doughnut shapes. Place each cut doughnut on a square of parchment paper.
Proof doughnuts: Cover the doughnuts with a cloth and let them proof until puffed up, about 30–45 minutes.
Fry doughnuts: Heat the neutral oil in a deep fryer or heavy pot to 350°F (175°C). Fry 2–3 doughnuts at a time for 45–60 seconds per side, or until golden brown. Remove and drain on paper towels. Let cool for 15–20 minutes before glazing.
Optional baking method: Alternatively, the doughnuts can be baked in a donut pan at 350°F (175°C) for 10–12 minutes if frying is not preferred.
Prepare glaze: Whisk together powdered sugar, milk, raspberry puree or strawberry powder, lemon juice, pinch of salt, and the optional corn syrup until you achieve a slow-ribbon consistency. Adjust with milk as needed for dipping.
Make raspberry sauce: Warm the seedless raspberry jam with lemon juice in a small saucepan for 1–2 minutes until glossy. Add a splash of water if the sauce is too thick, then allow it to cool to room temperature.
Create candy fangs: Pipe 1/2–3/4 inch white chocolate fangs onto parchment paper and chill in the refrigerator for 5–10 minutes to set. Alternatively, use slivered almonds as fangs.
Glaze doughnuts: Dip the cooled doughnuts into the pink raspberry glaze and let any excess drip off. Allow glaze to set for 5–10 minutes before decorating.
Insert fangs: Using a skewer, make two small holes in each doughnut and carefully insert the candy fangs.
Add raspberry blood: Spoon the raspberry sauce around the fangs and let it drip down the doughnut sides for a dramatic vampire bite effect. Let set before serving.

Notes

Make sure the milk is warm but not hot, to properly activate the yeast without killing it.
The dough should be slightly tacky but not overly sticky; add flour gradually to get the right texture.
Maintain the oil temperature at 350°F for even frying and best texture.
The glaze can be adjusted in thickness by adding more milk if too thick, or more powdered sugar if too thin.
Use fresh raspberry puree for a more vibrant flavor, or freeze-dried strawberry powder for convenience.
Chilling the white chocolate fangs helps them hold their shape better when inserted into the doughnuts.
If you prefer not to deep fry, baking is a good alternate method but doughnuts will be less crispy.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: American

Keywords: vampire doughnuts, halloween doughnuts, raspberry doughnuts, fried doughnuts, festive treats, candy decorations, dessert recipe