Mummy Donuts Recipe

I absolutely adore sharing this Mummy Donuts Recipe with friends and family, especially when Halloween or spooky-themed celebrations roll around. There’s something incredibly fun and satisfying about creating these adorable, jam-filled doughnuts wrapped in delicate white chocolate “bandages” with little edible eyes staring back at you. The balance of soft, fluffy dough, sweet jam surprise, and the light vanilla glaze keeps everyone coming back for more, and I love that this recipe lets me bring a bit of festive joy to the table without any complicated fuss.

Why You’ll Love This Mummy Donuts Recipe

From the very first bite, what wins me over is the combination of textures and flavors. The doughnuts are perfectly soft and light, with a subtle sweetness that never overwhelms. The vanilla glaze adds a smooth, creamy layer that complements the tangy jam center, while the white chocolate “bandages” add a gentle crunch and a touch of elegance. I find that the balance between the sweet glaze and fruity jam filling is just right, making each mouthful a little celebration.

What I also really appreciate is how approachable this Mummy Donuts Recipe is. I’m not intimidated by the process because the instructions are straightforward and the ingredients are all simple staples. It doesn’t require special pastry skills, yet the end result feels delightfully impressive. Whether I’m prepping for a Halloween party, a weekend treat with kids, or just because I want to brighten up my day, these doughnuts feel like the perfect treat that anyone can make and enjoy.

Ingredients You’ll Need

The ingredients for this recipe are wonderfully simple, but each plays a crucial role to give the doughnuts their fluffy texture, sweet taste, and that irresistible look. They come together to make a soft dough, delicious glaze, and eye-catching decorations that really bring the mummies to life.

• Active dry yeast (1 sachet, 7g): This is the magic that makes the dough rise light and airy.
• Whole milk (120ml): Warmed to just right to activate the yeast and add richness.
• Caster sugar (70g): Adds the perfect subtle sweetness to the dough.
• Plain flour (300g): The base ingredient to create the soft dough.
• Large free range eggs (2): Give structure and a tender crumb to the doughnuts.
• Unsalted butter (30g melted + 50g melted): Melted butter makes the dough tender and the glaze rich.
• Fine salt (1 tsp): Balances flavors and enhances sweetness.
• Seedless jam (200g): Your choice of flavor for that gooey surprise inside each doughnut.
• Sunflower oil (2 litres): For frying the doughnuts to golden perfection.
• Icing sugar (180g): To make the sweet vanilla glaze smooth and glossy.
• Vanilla extract (1 tsp): Adds warmth and depth to the glaze.
• Whole milk (3 tbsp, divided): Used to adjust the glaze consistency beautifully.
• White chocolate (100g, melted): For piping the “bandages” over the doughnuts.
• Edible eyes (20): The cute finishing touch to bring your mummy doughnuts to life.

Directions

Step 1: Warm the whole milk gently in a small saucepan until it reaches just lukewarm—when you touch it, it should feel about as warm as the room temperature. Be careful not to overheat or it will kill the yeast!

Step 2: Pour the warmed milk into a jug, add the dry yeast and 1 tablespoon of the caster sugar. Stir gently and set aside for a few minutes. You’ll notice it start to bubble and foam as the yeast activates—this is a good sign your dough will rise nicely.

Step 3: In the bowl of an electric mixer fitted with a dough hook, add the plain flour, the remaining sugar, the eggs, the melted butter (30g), the yeast mixture, and salt. Start mixing on low speed until the ingredients just come together, then increase to medium and beat for 5 full minutes. This develops the gluten and gives you a smooth texture. If you prefer, you can knead it by hand on a floured surface for about 8-10 minutes until soft and elastic.

Step 4: Turn your dough out onto a lightly floured surface and knead by hand for an additional 1 minute, checking that it’s soft and springs back when you poke it. Place the dough in a large, lightly oiled bowl and cover with a clean tea towel. Set it in a warm spot to rise until doubled in size, which will take about 1 hour.

Step 5: Once risen, roll the dough out to about 1/2 inch thick on a floured surface. Use a gingerbread man cutter to cut out 10 dough shapes. Place them spaced apart on a lightly oiled baking tray, cover loosely with cling film, and let them rise again for 30 minutes. This second proofing ensures your doughnuts become wonderfully fluffy.

Step 6: Heat the sunflower oil in a heavy-bottomed saucepan over medium heat until it reaches 175°C (350°F) on a candy thermometer. Carefully lower two dough men into the hot oil at a time with a spatula, frying each side for about 1 minute 30 seconds until golden and puffy. Remove from the oil with tongs or a slotted spoon and drain on a cooling rack lined with kitchen roll.

Step 7: Prepare your glaze by whisking the 50g melted butter, icing sugar, vanilla extract, 2 tablespoons of milk, and a pinch of salt in a bowl. Adjust the thickness by adding the remaining tablespoon of milk if needed—the glaze should be smooth and pourable but not runny. Dip each warm doughnut into the glaze, let excess drip off, then place them on a cooling rack to set.

Step 8: Melt the white chocolate and pour it into a piping bag or a small plastic bag with the tip snipped off. Drizzle the chocolate back and forth across each glazed doughnut to create “bandages”. Gently place two edible eyes on each one before the chocolate sets, giving your mummy that spooky but cute character.

Step 9: When the chocolate is fully set, fill a pastry bag with your chosen jam. Using a skewer or toothpick, poke small holes into the head and body of each doughnut. Pipe about 2 teaspoons of jam into each hole, carefully filling the doughnut with that luscious jelly center.

Servings and Timing

This Mummy Donuts Recipe yields 10 generous doughnuts, perfect for sharing at a small gathering or family party. Prep time is about 20 minutes to mix and knead the dough, plus two rising periods totaling 1 hour and 30 minutes. Frying takes approximately 15 minutes in batches, and glazing and decorating add another 20 minutes. Altogether, you’re looking at around 2 hours from start to finish, with the joy of watching these little mummies come to life as the best reward.

How to Serve This Mummy Donuts Recipe

When I serve these mummy donuts, I love presenting them on a fun platter where their little eyes can really catch attention. They are best enjoyed slightly warm or at room temperature because the vanilla glaze is at its most luscious and the jam filling stays delightfully gooey. I sometimes sprinkle a little extra icing sugar around the plate to add a soft dusted effect, which makes the presentation even more special.

For accompaniments, I often pair them with a simple cup of black coffee or a spiced chai, as the warm spices balance the sweetness beautifully. If I’m serving these at a party, some fresh fruit or lightly salted nuts on the side add a nice contrast and make the feast more varied. For an extra festive touch, I sometimes serve them alongside a bright cranberry or pomegranate punch that complements the fruity jam flavors inside the doughnuts.

These doughnuts are a total hit at Halloween gatherings but also work well for kid’s birthday parties or casual weekend brunches when I want something playful yet indulgent. I recommend serving one or two per person alongside a warm beverage or a glass of cold milk for the little ones. The fun factor of the “bandages” and eyes always makes the serving experience a joyful one for me and my guests alike.

Variations

I love experimenting with this recipe and have found some fun ways to switch things up. Instead of a seedless jam, try using lemon curd or Nutella for a different surprise inside your mummy donuts. Both bring a unique flavor twist that’s just as delicious. When it comes to the bandages, melted milk or dark chocolate can substitute for white chocolate if you prefer a richer taste or a different color contrast.

If you need to accommodate dietary restrictions, this recipe can be adapted. For a gluten-free version, I use a high-quality gluten-free flour blend, though the texture becomes a bit denser. Vegan bakers can swap out butter for a plant-based spread and use a substitute for eggs such as flax eggs, plus almond or oat milk instead of dairy milk. The yeast dough still rises nicely and tastes great with these swaps.

For a different cooking method, instead of frying, you can bake the doughnuts at 180°C (350°F) for about 12-15 minutes until golden. They won’t have quite the same crisp exterior but will still be soft and tasty, making them a lighter option while still perfect for coating with glaze and chocolate bandages.

Storage and Reheating

Storing Leftovers

If you have any leftover mummy donuts, I recommend storing them in an airtight container at room temperature for up to 2 days. Make sure they’re well covered so the glaze and decorations don’t dry out. Avoid refrigeration as that can make the doughnuts dry and the glaze less glossy.

Freezing

These doughnuts freeze beautifully if you want to prepare them in advance. Once fully cooled (before glazing and decorating), wrap each one individually in plastic wrap and place in a freezer-safe bag or container. They can keep well frozen for up to 1 month. When you’re ready to serve, thaw them gently at room temperature and then glaze and decorate as usual for the freshest look and flavor.

Reheating

To reheat, I gently warm the doughnuts in a microwave for 10-15 seconds or place them in a low oven (150°C/300°F) for 5 minutes. Avoid overheating to prevent drying out. After warming, I reapply any glaze or decorations if needed or just enjoy them as they are, soft, warm, and comforting. Reheating like this helps restore their freshly made texture and highlights the jam filling perfectly.

FAQs

Can I use different shapes besides gingerbread men for this Mummy Donuts Recipe?

Absolutely! While the gingerbread men add a fun spooky vibe, you can use any doughnut cutter or even freehand shapes. Just keep them about 1/2 inch thick for even cooking. Circles, bats, or pumpkin shapes all work wonderfully and allow for creativity.

What kind of jam works best for filling these doughnuts?

I usually go with seedless jams like strawberry, raspberry, or apricot because they pipe easily and spread evenly inside. Seeded jams can make filling a bit tricky and occasionally cause holes in the dough, so I avoid those for best results.

Is it necessary to use white chocolate for the bandages?

Not at all! White chocolate creates a nice visual contrast, but melted milk or dark chocolate can be used if you prefer a different flavor or color. You can even tint white chocolate with food coloring for a fun touch!

Can I make the doughnuts ahead of time?

You can prepare the dough and shape the doughnuts a day ahead, refrigerating them overnight before frying. Just bring them back to room temperature before frying. For full decoration, it’s best done fresh to keep the glaze and chocolate looking their best.

What’s the best way to tell when the oil is at the right temperature for frying?

A candy or deep-fry thermometer is ideal and very reliable—175°C is perfect for golden, cooked doughnuts without greasiness. If you don’t have a thermometer, test by dropping a small piece of dough into the oil; it should bubble up steadily and turn golden in about 90 seconds per side.

Conclusion

I truly hope you’ll enjoy making and sharing this Mummy Donuts Recipe as much as I do. It’s such a playful, delicious way to bring festive cheer to your kitchen, whether for Halloween or any time you want a sweet treat that’s fun and a little bit special. Trust me, once you try them, they’ll become a favorite go-to for those moments when you want to impress with something homemade and utterly delightful.

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