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Mummy Donuts Recipe

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4.3 from 13 reviews

These spooky Mummy Donuts are perfect for Halloween or any fun occasion, featuring fluffy yeast donuts fried to golden perfection, dipped in a sweet vanilla glaze, decorated with white chocolate ‘bandages’ and edible eyes, then filled with a delicious seedless jam of your choice for a gooey surprise inside.

Ingredients

Dough

  • 1 x 7g sachet active dry yeast
  • 120ml whole milk
  • 70g caster sugar
  • 300g plain flour
  • 2 large free range eggs
  • 30g unsalted butter, melted
  • 1 tsp fine salt

For Frying

  • 2 litres sunflower oil

Glaze

  • 50g unsalted butter, melted
  • 180g icing sugar
  • 1 tsp vanilla extract
  • 3 tbsp whole milk
  • Pinch of salt

Decoration & Filling

  • 100g white chocolate, melted
  • 20 edible eyes
  • 200g seedless jam (any flavour)

Instructions

  1. Activate Yeast: Warm the milk in a small saucepan over a gentle flame until lukewarm—about room temperature. Avoid overheating to keep the yeast alive. Pour milk into a jug, add dried yeast and 1 tablespoon of sugar, stir, and let it sit until bubbly and foamy indicating active yeast.
  2. Make Dough: In an electric mixer bowl fitted with a dough hook, combine flour, eggs, the yeast mixture, remaining sugar, melted butter, and salt. Mix on low until combined, then medium speed for 5 minutes. Turn dough out onto a floured surface and knead by hand for 1 minute until smooth and elastic. Place in a lightly oiled bowl, cover with a tea towel, and let rise in a warm place until doubled in size, about 1 hour.
  3. Shape Donuts: Roll dough on a lightly floured surface to 1/2-inch thickness. Cut out 10 gingerbread men shapes using a cutter. Place on a lightly oiled baking sheet, cover loosely with cling film, and let rise for 30 minutes until puffy.
  4. Heat Oil and Fry Donuts: In a large heavy-bottomed saucepan, heat sunflower oil to 175°C using a candy thermometer. Carefully lower two dough men into the oil using a spatula. Fry for 1 minute 30 seconds until golden, flip and fry the other side for another 1 minute 30 seconds. Remove with spatula or tongs and drain on a cooling rack lined with kitchen paper. Repeat with remaining dough men.
  5. Make Glaze: Whisk melted butter, icing sugar, vanilla extract, 2 tablespoons milk, and a pinch of salt until smooth. Adjust consistency with remaining 1 tablespoon milk if too thick.
  6. Glaze Donuts: Dip each cooled donut into the vanilla glaze, allowing excess to drip off. Place back on the cooling rack to set.
  7. Decorate With White Chocolate: Pour melted white chocolate into a piping bag, snip the tip, and drizzle back and forth over each donut to mimic mummy bandages. Add two edible eyes at the head of each donut. Allow chocolate to fully set.
  8. Fill Donuts: Fill a pastry bag with the seedless jam. Using a skewer or toothpick, poke a small hole in the head and body of each donut. Insert the piping bag tip and inject about 2 teaspoons of jam inside. Repeat until all donuts are jam-filled.

Notes

  • Ensure milk is lukewarm, not hot, to properly activate yeast.
  • Seedless jam prevents clogging the filling tip and ensures smooth filling.
  • Use a candy thermometer for accurate oil temperature to avoid greasy donuts.
  • You can substitute sunflower oil with vegetable or canola oil for frying.
  • Melt white chocolate gently using a double boiler to avoid burning.
  • Allow donuts to cool completely before glazing and decorating for better results.

Find it online: https://lauracooks.com/mummy-donuts-recipe/