These spooky scary Mummy Donuts are all bandaged up and ready for their Halloween party! These delicious donuts are filled with bramble jam and topped with vanilla glaze and melted white chocolate bandages. They’re almost too scary to eat!
Home made donuts can seem a bit daunting. Not only have you got a yeasted dough to contend with but you gotta deep fry the suckers too. Sometimes it’s just easier to throw in the towel and pop to the local bakery. Let them do the hard work! Well, what if I tell you it isn’t difficult at all, it’s actually a lot of fun.
The hardest part of making these Mummy Donuts is the waiting around for your dough to prove. I’m so impatient, I’m forever peeping under the towel to see how my rise is coming along. I always find I have to keep myself busy in this period. Throw a load of washing in, whip the vacuum round, read a few chapters of my book. Anything to stop myself having a wee peep. Sometimes I think that if I allowed myself, I’d just sit and stare at the dough, willing it to puff up in front of my eyes. But you know how the old saying goes, a watched dough never rises. Or something like that…
Once the dough has risen, that’s when the fun starts!
From here just tip your airy dough onto a lightly floured surface and roll it out to around 1/2 and inch thick and using your gingerbread man cutter, cut out 10 little men! You can use any shaped cutter you like at this point, you don’t have to make Mummies. You can use a plain round cutter, a bunny at easter, Christmas tree at Christmas. The world is your oyster. Simply tint the vanilla glaze a colour to match your theme. Imagine pumpkin shaped donuts, filled with Nutella and topped with a bright orange glaze. Cute!
Always be extra careful when frying! Hot oil is very dangerous so caution is advised. I cannot stress the need for a thermometer any more at this point. It’s very important to keep the oil at the correct temperature. If you overcrowd the pan, the temperature can fall and your donuts will absorb too much oil. If you use a high heat, your oil could get super hot and burn your donuts, or even catch fire. Be very, very careful but once you’ve mastered the art of deep frying, you’ll want to fry the world. Trust me, I’m forever deep frying cheese based foods.
Tips for making Mummy Donuts:
- Yeast – Yeast can loose it’s magic occasionally and you need to proof it to ensure it’s still active. The best way to do this is mix it into milk or water that’s warm, not hot, along with a teaspoon of sugar. Leave for 10 minutes and if it’s nice and foamy, you’re good to go!
- Milk – Whole milk is the way to go here. Donuts benefit from a high fat content, if you want delicious donuts, you gotta go full fat everything!
- Rising – Let the dough rise in a warm place for at least an hour. I put mine under a warm radiator but an airing cupboard, a proving drawer (if yo fancy!) or just the counter top if your house is toasty. All of these are perfect options.
- Oil – Make sure you keep the oil at a steady 175C. If you’r oil isn’t hot enough, your donut will absorb it and go soggy and awful. Too hot and your donut will burn. A candy thermometer or a deep frier is essential here.
- Frying – Fry no more than 2 donuts at a time. Any more and you risk overcrowding the pan and bringing the temperature of the oil down.
- Shelf Life – Donut’s don’t have a very long shelf life and are at their best the day they’re made. They’re still edible the next day, but not half as tasty.
These delicious donuts are filled with bramble jam and topped with vanilla glaze and melted white chocolate bandages.
- 1 7g sachet active dry yeast
- 120ml whole milk
- 70g caster sugar
- 300g plain flour
- 2 large free range eggs
- 30g unsalted butter, melted
- 1tsp fine salt
- 200g jam (any flavour will do, as long as it’s seedless)
- 2 litres sunflower oil
For the Vanilla Glaze:
- 50g unsalted butter, melted
- 180g icing sugar
- 1tsp vanilla extract
- 3tbsp whole milk
- 100g white chocolate, melted
- 20 edible eyes
- In a small sauce pan warm the milk over a gentle flame until just lukewarm. When you stick your finger in there it should be at the same temperature as the room. Do not over heat or you’ll kill the yeast!
- Pour the milk into a jug and add the dried yeast and 1tbsp of the sugar. Stir to combine and set aside. If the yeast is active it should start to bubble and foam up as it sits.
- Place the flour in the bowl of an electric mixer fitted with the dough hook attachment. Add eggs, yeast mixture, the remaining sugar, melted butter, and salt. Turn the mixer on low until everything is incorporated, turn the speed to medium and allow to beat for 5 minutes. Turn the dough out onto a lightly floured surface and knead by hand for around 1 minute until the dough is smooth, soft, and bounces back when poked with a finger. Place the dough in a lightly oiled bowl and cover with a tea towel. Place the bowl in a warm place until the dough has doubled in size. This should take around 1 hour.
- Once your dough has risen, lightly flour a work surface and roll the dough to 1/2-inch thickness. Using a gingerbread man cutter, cut out 10 men. Place the dough men on a lightly oiled baking sheet and cover loosely with cling film. Leave them to rise for around 30 minutes.
- In very large, heavy bottomed saucepan set over medium heat, heat the oil until a candy thermometer reaches 175C. Using a spatular, carefully drop 2 men into the oil. Fry until golden, about 1 minute 30 seconds. Turn doughnuts over; fry until golden on other side for the same time, another 1 minute 30 seconds. Using a spatular or tongs remove from the oil and transfer to a cooling rack lined with kitchen roll.
To make the glaze:
- In a medium bowl whisk the melted butter, icing sugar, vanilla extract, 2tbsp of milk, and salt together until smooth. Check the consistency of the glaze, if it’s a little thick add the remaining 1tbsp milk to thin it out a little. Dip the doughnuts into the vanilla glaze, let the excess drip off back into the bowl then place the donut on a cooling rack.
- Pipe the bandages onto each donut by pouring the melted white chocolate into a piping bag, snipping off the tip and drizzling the chocolate back and forth across each mummy. Place two eyes on each mummy head and allow to set completely before filling.
- Once the donuts are completely set fill a pastry bag with jam. Using a skewer or toothpick, make a hole in the head and body of each doughnut. Fit the end of the pastry bag into a hole, pipe about 2 teaspoons jam into the doughnut. Repeat until all donuts are full of jam.
Donuts are best eaten the day they’re made, you can keep them in an air tight container for a day but won’t be as delicious.
- Prep Time: 2 1/2 – 3hrs
- Cook Time: 20 minutes
- Category: Donuts
- Method: Baking
- Cuisine: British
Keywords: Donuts, Doughnuts, Halloween, Mummies, Party