Halloween is without a doubt one of my favorite holidays – it’s right up there with Thanksgiving and the 4th of July. They’re my favorite because you get to celebrate with friends and family, eat crazy amounts of delicious food, and just kind of hang out.
Looking back I’m not sure I’ve ever had a “bad” Halloween. Unless you count the time that my neighbors gave us pennies instead of candy, or the time we got instant powdered breakfast mix. Not so good. The moral – if you don’t have Halloween candy, just turn your porch light off!
Now that we’ve got that out of the way. Let’s talk doughnuts!
I saw these Witch’s Broom Party Favors on Martha Stewart years ago, and thought they would be awesome filled with doughnuts!!! I think in food, I just can’t help it!
As you can see I crammed three regular-sized doughnuts in there, if you want more of the pretzel showing on the top, then just simply place two doughnuts in the bag.
This would also be fun to do with doughnut holes – although I haven’t tried it. I rather liked the idea of the pretzel rod being held in place (somewhat) by the holes in the center of the regular doughnuts. I have tried to make these with chocolate glazed doughnuts, but as you can imagine the glaze stuck to the bottom of the doughnut above it, which was less than ideal.
For the craft part, you’ll need. . .
brown paper lunch bags (2 per favor)
large pretzel rods
3 regular size doughnuts (per favor)
You could cut corners and purchase doughnuts or you could make these lovelies from scratch. Just be aware that freshly made homemade doughnuts are best eaten the day they are fried.
Berliner Doughnuts Adapted from Glazed, Filled, Sugared, & Dipped
3 1/4 teaspoons active dry yeast
1 1/2 cups whole milk, room temperature
3 cups bread flour
3/4 cup all purpose flour
1/4 cup sugar
1 1/2 teaspoons coarse kosher salt
1/8 teaspoon ground nutmeg
1 large egg
1 teaspoon vanilla extract
6 Tablespoons unsalted butter, softened
Place the paddle attachment onto the stand mixer, and in the bowl, add the yeast and milk and paddle on low for about 3 minutes.
In a medium bowl, whisk together the flours, sugar, salt, and nutmeg. Pour mixture into the yeast and mix just until combined.
On low speed add the egg and vanilla to the batter and mix for just a few seconds. Next add in the butter, paddling until incorporated.
On medium speed, paddle the batter for 5-8 minutes, until the dough is smooth and pulls away from the bowl. It’s okay if it’s a little sticky – that means moist doughnuts!
Turn the dough out onto a lightly floured surface and knead it into a ball. Place in a large greased bowl and cover with plastic wrap and place a dishtowel on top. Let the dough rise until tripled – about 30 minutes to an hour.
In the meantime, place a paper towel on a large plate – set aside. Then heat at least 2 inches of oil in a large pot until it reaches 350 degrees.
When the dough has risen, turn it out onto a lightly floured surface, using a rolling pin roll to the dough to 1/2 inch thick. Cut the dough with a doughnut cutter.
Fry 2 -3 doughnuts at a time for 1.20 minutes per side, then flip and repeat. Drain the doughnuts on the paper-towel lined plate. Glaze while doughnuts are still warm.
Butter Glaze Adapted from Glazed, Filled, Sugared, & Dipped
1 stick unsalted butter
1 cup powdered sugar
2 Tablespoons water
1/2 teaspoon vanilla
pinch of salt
In a medium saucepan, melt the butter, sugar, and water. Whisking to break up lumps. Add vanilla and salt. Simmer, then remove from heat. Pour through a sieve and use immediately!
Dip warm doughnuts into the glaze and set on a wire rack to dry until they are no longer wet (about 30 minutes) before packaging them.