No need to limit Halloween sweets to the candy collected in trick-or-treat bags. Host a party and thrill guests with a dangerous sugar overload courtesy of a batch of homemade Halloween doughnuts or cupcakes — or both.
Doughnuts are easily filled with jelly or covered with a sugary maple-orange glaze, and holiday sprinkles add a spirited touch. Meanwhile, cupcakes are a hit with all ages, too, and black and orange jelly beans on top give them a colorful dose of spookiness.
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Homemade Halloween doughnuts
Servings: 1 dozen
- 1 1/2 cups milk
- 1/4 cup vegetable shortening
- 1/4 cup sugar
- 1/4 cup mashed potatoes
- 1 package dry active yeast (about 2 teaspoons)
- 3 1/2 cups all-purpose flour, plus more for cutters
- 1 1/4 teaspoons salt
- 1/2 teaspoon baking powder
- Vegetable-oil cooking spray
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Vegetable oil, for frying
- Maple-orange glaze (recipe follows)
- Chocolate glaze (recipe follows)
- Sprinkles (optional)
1. Place milk in a medium saucepan set over medium heat. Bring just to a boil and remove from heat. Stir in shortening, sugar and potatoes. Let sit until lukewarm.
2. In the bowl of an electric mixer fitted with the paddle attachment, place yeast and 1/4 cup warm water (105 to 115 degrees). Beat on low speed to combine. Turn off mixer, and let stand until creamy, about 5 minutes.
3. Place flour, salt and baking powder in a medium bowl; whisk to combine and set aside. Spray a large bowl with cooking spray; set aside.
4. Add the milk mixture to the yeast mixture, and beat on the lowest speed until combined. Beat in egg and vanilla. Add dry ingredients, and beat until moistened. Switch to next highest speed, and beat until a soft, smooth dough forms, about 5 minutes. Transfer to prepared bowl. Cover with plastic wrap, and let dough rise until it doubles in bulk, about 2 hours.
5. Spray two sheets of parchment with cooking spray. Roll the dough out between the sheets to a 1-inch thickness. Transfer to refrigerator, and let rest for 20 minutes.
6. Remove top layer of parchment. Using a 2 1/2-inch round cutter, cut out doughnuts as close together as possible, dipping cutter in flour before each cut. Use a 3/4-inch round cutter to cut a hole in center of each doughnut.
7. Line a baking sheet with paper towels; set aside. Heat 4 inches of oil in a large stockpot to 375 degrees. Working in batches so as not to crowd the pan, fry doughnuts until golden brown, about 1 1/2 minutes per side. Use a slotted spoon to transfer to prepared baking sheet to drain and cool. Dip the top of each doughnut in glaze, alternating between the maple-orange and chocolate flavors. Coat glaze with sprinkles, if desired. Turn right-side-up to air dry.
Maple orange glaze
- 1/2 cup unsalted butter, melted
- 1 1/2 cups confectioners’ sugar
- 1/4 cup pure maple syrup
- 2 tablespoons orange juice
- Zest of 1 orange (about 2 tablespoons)
- 3 drops red food coloring
- 3 drops yellow food coloring
In a bowl, combine all ingredients. Mix until smooth.
- 4 ounces coarsely chopped semisweet chocolate
- 1/2 cup heavy cream
Place chocolate in a medium bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.
Nutritional analysis per maple-orange glazed doughnut: 414 calories, 20 grams fat, 54 grams carbohydrates, 7 grams protein, 41 milligrams cholesterol, 277 milligrams sodium, 1 gram dietary fiber, 43 percent of calories from fat.
Nutritional analysis per chocolate glazed doughnut: 347 calories, 18 grams fat, 40 grams carbohydrates, 7 grams protein, 34 milligrams cholesterol, 280 milligrams sodium, 1 gram dietary fiber, 47 percent of calories from fat.
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2/3 cup reduced-fat sour cream
- Vanilla frosting
1. Heat oven to 350 degrees. Line a standard (12-cup) muffin tin with paper liners. In a small bowl, whisk together flour, baking powder and salt; set aside.
2. With an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined. Beat in vanilla.
3. With the mixer on low speed, gradually beat in flour mixture and sour cream in alternating batches, beginning and ending with the flour. Divide batter evenly among prepared muffin cups.
4. Bake until a toothpick inserted in the center of a cupcake comes out clean and the top is springy to the touch, 20 to 25 minutes. Cool 10 minutes in the pan, then turn out onto a rack to cool completely before spreading with frosting.
Note: Reduced-fat sour cream works as well as the regular version in giving these cupcakes a moist crumb and slightly tangy taste.
- 4 tablespoons unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 pinch salt
In a small bowl, beat together all ingredients until light and fluffy.
Note: Use immediately, or cover with plastic wrap and refrigerate up to 3 days. Before using, bring to room temperature.
Nutritional analysis per cupcake, with vanilla frosting: 317 calories, 13 grams fat, 46 grams carbohydrates, 4 grams protein, 69 milligrams cholesterol, 191 milligrams sodium, trace dietary fiber, 37 percent of calories from fat.