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Owl Donuts for Halloween

Have you seen those cute little owl cupcakes? I always thought they were so clever and cute! Not gonna lie, they are a bitch to make! You know how when you see them on Pinterest they have those brilliant white stuffing eyes? Yeah, those are either photoshopped or immaculately scraped because it is so hard to get those cookies apart and leave a pure white stuffing intact. Owl Donuts // 13 Nights of Donuts // Legal Miss SunshineFull disclosure, I Photoshopped the whites of my owl eyes. But if you take a butter knife with the rough edge and scrape it along the Oreo cookie stuffing, going in the same direction as the grain, then you can get the black crumbs off. I just didn’t realize how bad they looked until after I photographed them, so I had to do some Photoshop work on mine! Owl Donuts // 13 Nights of Donuts // Legal Miss SunshineIf you want to make your own owl donuts, here’s the recipe for the yeast donut, the vanilla glaze, and the how-to on how to add the owl face. Owl Donuts // 13 Nights of Donuts // Legal Miss SunshineOwl Donuts // 13 Nights of Donuts // Legal Miss Sunshine

 

Yeast Donut Recipe with Vanilla Glaze
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Yeast Donut Recipe with Vanilla Glaze
Ingredients
  • Yeast Donut Dough:
  • 5 tsp. active dry yeast
  • 1¾ cups milk
  • 2 large eggs
  • 5 cups all-purpose flour, sifted
  • ½ cup granulated sugar
  • 1 tsp. salt
  • 6 tbsp. unsalted butter
  • non-stick cooking spray
  • vegetable oil
  • Vanilla Glaze:
  • 5 cups confectioner's sugar, sifted
  • 8 tbsp. unsalted butter, melted
  • 4 tbsp. milk
  • ¼ cup water
  • ½ tsp. salt
  • 2 tsp. vanilla extract
  • optional: vanilla bean and icing coloring
  • Face:
  • 2 Oreo cookies per donut
  • 2 Junior Mints per donut
  • ½ orange M&M per donut
Instructions
  1. Yeast Donut Dough:
  2. Prep/measure your ingredients: sift the flour, prep a large mixing bowl with non-stick spray.
  3. Warm half of your milk on the stove, bring it to a simmer, then add the other half of cold milk. Milk should be 110 degrees.
  4. In your stand mixer, fitted with the hook attachment, add your yeast, warm milk, and a pinch of sugar and whisk together.
  5. Add the eggs and mix on low for about 1 minute.
  6. Add your sifted flour, sugar, and salt (make sure to add the salt last as salt kills yeast) and mix on low for 4 minutes.
  7. Add your butter and mix for about 5 minutes until the dough is one piece and slapping against the sides of the bowl.
  8. Transfer the dough to your prepped mixing bowl, spray the top of the dough with cooking spray, cover with plastic wrap, and let the dough proof (rise) for 45 minutes to 1 hour.
  9. Use this time to prep your next phase: start warming up your oil, set up cooling racks with parchment paper underneath, set out cookie sheets lined with parchment paper and dusted with flour, prep your work surface with flour, and get ahead on the dishes.
  10. Once the dough has doubled in size, transfer the dough onto your work surface (I use a butcher block dusted with flour), coat with flour, and cut in half, setting aside half to use later.
  11. Take half and roll out to ½ inch thick.
  12. Cut out your shapes with cookie cutters, dipping the cookie cutter into a bowl of flour before each cut to prevent sticking. Don't forget to save the donut holes! Place the shapes onto the cookie sheets lined with parchment paper to proof a second time while cutting out all shapes (15 minutes).
  13. Repeat with your second ball of dough.
  14. Gather all the scraps, knead together, re-roll, and cut out more shapes.
  15. Once the oil is at 350 degrees, you can start frying. Using your skimmer, place a donut in the oil. Flip the donut after 10 seconds in the oil so both sides have been in contact with the oil (to prevent further proofing and odd-shaped donuts). Once one side has reached a golden brown color, flip and cook the other side to the same color and then remove. Don't overload your fryer as the temperature of the oil will drop. I only cook 4-5 donuts at a time if small, 2-3 if large.
  16. Let the donuts drip and cool on the cooling racks and then dip each donut into the vanilla glaze (see below) and decorate.
  17. Vanilla Glaze:
  18. Prep/measure your ingredients: sift the sugar, melt the butter.
  19. Combine the sugar, milk, water, salt, and vanilla extract in your mixing bowl and mix or whisk together.
  20. Then slowly pour in the melted butter.
  21. Continue to mix/whisk until all ingredients are combined.
  22. Pour into a bowl for easy donut dipping.
  23. Optional: you can add icing coloring to make the glaze brown or orange. Remember, a little goes a long way!
  24. To add the owl face:
  25. Break your Oreo cookies in half carefully and scrap off the black crumbs using a butter knife, scraping in the same direction as the grain on the frosting.
  26. Cut a few non-frosting Oreos down the middle as eyebrows and place them on the donut.
  27. Next, place your frosting Oreos on top of the eyebrows.
  28. Place your Junior Mint eye pupils on the Oreos.
  29. Then cut your orange or brown M&M in half and add it as the beak.

Owl Donuts // 13 Nights of Donuts // Legal Miss Sunshine

So the Oreo part of the donut is a bit more time-consuming than you would think, but they are really cute and they are perfect for the fall season! Plus they taste so good!

Owl Donuts // 13 Nights of Donuts // Legal Miss Sunshine

 

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