Trick or Treat Donuts
Trick or Treat Donuts
  • 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
  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!
Recipe by Salty Canary at