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Spooky Eyeball Doughnuts Recipe

10 Portions
Intermediate
180 minutes
Add a frightful twist to your Halloween party with our Spooky Eyeball Doughnuts Recipe. Get baking and let the fun flavours of Halloween come alive.
With a deliciously creepy combination of vibrant icing, white chocolate, and buttercream, these doughnuts will be a hit.
Recipe Ingredients
How to Prepare
Tips
The doughnuts are best eaten on the same day they are made.
Tips
If you enjoyed this spooky recipe, try our other Halloween Recipes. From Bat Cupcakes to Witch Finger Breadsticks.
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Recipe Ingredients

For the Doughnuts
250 gStrong White Bread Flour
35 gCaster Sugar
pinchSalt
4 gFast-action dried yeast
60 gUnsalted Butter Softened
80 mlWater Warm
2000 mlSunflower Oil
To Decorate
200 gDr. Oetker 26% White Chocolate Melted
10 gDr. Oetker Dark Chocolate Chips
Dr. Oetker Rainbow Decorating Icing
For the Buttercream
250 gDr. Oetker Vanilla Buttercream Style Icing
Dr. Oetker Green Food Colour Gel
Dr. Oetker Orange Food Colour Gel

Buy the Products

Picture - Dr. Oetker 26% White Chocolate Melted
Picture - Dr. Oetker Dark Chocolate Chips
Picture - Dr. Oetker Rainbow Decorating Icing
Picture - Dr. Oetker Vanilla Buttercream Style Icing
Picture - Dr. Oetker Green Food Colour Gel
Picture - Dr. Oetker Orange Food Colour Gel
1

To make the doughnuts, place the flour, sugar, salt, yeast and butter into a large mixing bowl or the bowl of a stand mixer and stir to combine. Using your fingertips rub the butter roughly into the flour.

2

Add the egg and water and stir to make a rough dough. Either knead on a lightly floured work surface for 15-20 minutes by hand or knead with a dough hook in a stand mixer for 10 minutes until your dough is elastic, smooth and shiny. Shape into a ball and place into a clean bowl. Cover with cling film and place the bowl somewhere warm to rise for 1 hour. 

3

Once the dough has risen, tip onto a work surface and knead for 2-3 minutes to knock out any air.

4

Divide the dough into 10 pieces between 45-50g each. Shape each piece into a ball tucking the ragged edges into the bottom of each ball.  

5

Line a baking tray with baking paper and evenly space the shaped balls onto the tray. Loosely cover with cling film and allow to prove for 1-2 hours until slightly swelled and puffy (they won’t change dramatically).  

6

To cook your doughnuts, heat a large heavy bottomed pan with 2 litres of sunflower oil to 160C.

7

Flatten each dough ball on the tray to approximately 1 cm thick, lightly flour a 2cm round cutter and use it to stamp out the centers of the dough balls (keep the middles to fry up separately). 

8

Once the oil has reached temperature fry the doughnuts in batches for approximately 2-3 minutes on each side or until golden brown in colour, remove and drain on kitchen paper and allow to cool. 

9

To Decorate, melt the white chocolate in a microwave for 30 seconds and then 10 seconds bursts, stirring between each burst until the chocolate has melted. dip each doughnut into the melted white chocolate to coat one side. Place each coated doughnut onto a wire rack and allow to set.

10

Divide the buttercream into 2 bowls and colour one bowl orange and one bowl green with the Food Colour Gels, mix until the colour is completely mixed through the buttercream. 

11

Place a spoon of buttercream into the centre of each doughnut alternating the colours and swirl the buttercream using a chop stick. 

12

Top with a chocolate chip in the centre of the buttercream. 

13

Using the red writing pen decorate your doughnuts with veins. Allow the icing to set slightly before serving.  

Tips