Bloody spider doughnuts

What better way to celebrate Halloween than with decadently indulging vegan doughnuts. Here's an easy recipe for the perfect spooky night!


Red doughnuts have always been something I wanted to make but whenever I looked up a recipe and made it, my doughnuts/ cakes never turned out red but either brown because of the cocoa powder or pale pink. So I decided to take this into my own hands, with the aim to make my own doughnut recipe and also make it Halloween themed. So how about some red velvety doughnuts with natural food colouring (taken out of raspberries and beetroots) and the cherry on top of the cake being a chocolate cookie dough spider?00


These doughnuts are

coconutty

raspberry flavoured

indulging

fluffy

velvet red

chocolatey and chewy with the cookie dough


If you need some good Halloween baking to get done, read on (also read on if you just like the idea of a red doughnut with a sweet spider on top please). You will impress all your vegan and non-vegan friends with this recipe! And on another side note, if you don't have a doughnut mould, I'm pretty sure this batter is equally great for making muffins. You might need to adjust the oven time however.


If you use frozen raspberries, defrost them before starting the recipe. And make sure you cook your beetroot before too. Then, start with the cookie dough balls because these need to rest in the fridge. This is what the dough should look like for the cookie dough balls.

It's okay if it's a bit sticky and soft, it will harden up in the fridge.

Now you can start your doughnut batter. The batter should have a deep red colour.

And this is what the doughnuts look when they come out of the oven. Let them cool completely before you can start decorating. If you want to make the process quicker, put them in the freezer for 10 minutes or more (don't let them freeze though). You can start preparing the icing. Then, choose almond flakes that you can use as your spider eyes. Melt your chocolate once your doughnuts are cold. Dip your doughnuts in your icing or pour it on top.


Now comes the more creative part. Once your chocolate is melted, put it in your piping device (ideally use a reusable plastic/ silicone bag). Evenly draw stripes inside out first (from the doughnut hole to the outside of the doughnut). Then, you cross these stripes with 3 rows of stripes to form your spiderwebs (think about those early school days where you learnt how to draw spiderwebs). To make life easier, you can simply draw three circles.

Take your spiders out of the fridge (this sounds so wrong out of context). Put them on each of your doughnuts and with the chocolate stick the almond flakes on the cookie dough balls. Then, draw some eyes on top, a mouth and your spider legs.

You can use the leftover cookie dough balls as decoration. I put them on some of the raspberry seed pulp with an almond flake on top to make them look like some spooky eyes.

Look how fluffy and red they are from the inside. The doughnuts are such an indulging Halloween treat and make everyone smile for sure!

Bloody Spider Doughnuts


Perfect for a spooky Halloween night, fun to make.




Course: Dessert, Snack

Servings: 6-9 Balls, 6 Doughnuts, depending on the size

Cuisine: Vegan

Does it keep? 2-3 days, Airtight Container. The cookie dough balls should be kept in the fridge.

Prep Time: 1-1.30 hours Total Time: 1.30-2 hours







Ingredients

Cookie Dough Balls:

1/2 Cup Pecans (blended)

1/2 Cup Oats (blended)

1/2 Cup Almonds (blended)

2 Tbsp Maple Syrup

2 Tbsp Melted Coconut Oil

2 Tbsp Water / Plant-based Milk

Pinch of Himalayan Salt

1 Tbsp Cocoa Powder

1 tsp Maca Powder (optional)


Doughnuts:

Dry ingredients:

1 Cup White Flour

1 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

Wet ingredients:

1/3 Cup Canned Coconut Milk

1 tsp Apple Cider Vinegar

1 tsp Maple Syrup

1/2 Cup Beet Puree*

1/2 Cup (frozen) Raspberries

1/2 Cup Sugar


For Icing:

1/2 Cup Icing Sugar

1 Tbsp Canned Coconut Milk


Decoration:

Almond Flakes

8 Pieces of a Melted Chocolate Bar (I use Bournville)


*For the beet puree, boil your beetroot in a pan for 20-30 minutes or until a fork gets completely through. Then, pour out the hot water and pour some cold water on top to blanch them. The skin should come off very easily. Blend the beet and measure 1/2 cup.


Method

Cookie Dough Balls:

1. Melt your coconut oil. Add it into a bowl with the maple syrup, water/ milk and salt and stir until combined.

3. Blend almonds, oats and pecans all separately until they become flour (the pecan will become more like a paste). Put the almond flour in a bowl with the pecan paste. Add the maca and cocoa powder and stir until all is combined.

4. Combine the dry ingredients with the wet ingredients. Gradually add the oat flour until you have a paste that's sticky but not too sticky (you probably won't use all of the oat flour). You want to have a moist, not runny, not too hard kind of dough.

5. Form 6-9 balls with your dough and put them in the fridge. The dough balls will harden up within 30 minutes but leave them in until you need them for the decoration.


Doughnuts:

1. Preheat oven to 170 Celsius Degrees and grease 6 doughnut moulds with margarine or coconut oil.

2. Once your frozen raspberries are defrosted put them in a sieve. If you're using fresh raspberries, make sure to add a little bit of boiling water (1 Tbsp should be enough). Squeeze the juice out of the sieve into a bowl with a spoon until only the seeds and pulp remain.

3. Add the dry ingredients into a bowl. In another bowl, mix the wet ingredients.

4. When completely mixed, pour the wet ingredients in the dry ingredients until combined. Do not over-mix as this will affect the rise of the doughnuts.

5. Put the mixture into the doughnut moulds and quickly put them in the oven. Leave them for 15 minutes or until a toothpick comes out clean.

6. Leave them in the mould for 5-10 minutes and be careful when you transfer them into a plate or on a cooling rack. Let them cool completely.

7. Then, start making the icing. Mix the icing sugar with the coconut milk. Also, select 12 almond flakes that will later become the spider eyes. 8. Once your doughnuts are cold, glaze them with the icing. Then, melt your chocolate and put it in your piping bag. Your lines need to be very thin so make sure there's not too much chocolate that comes out. Now draw a spiderweb on your doughnut with the melted chocolate.

8. When you're done with your spiderweb, take our your cookie dough balls out of the fridge. Put some chocolate on the almond flakes to stick them on your cookie balls, then put a choco dot on top and give the spiders a nice smile. Draw spider legs and you're done. Well done, your Bloody Halloween Spider Doughnuts are ready to be enjoyed. :-) I wanna see your creations, so if you make my Bloody Spider Doughnuts, please tag me in your comments @blissfoodflower #blissfoodflower


This recipe is inspired by @avirtualvegan's raspberry doughnuts #avirtualvegan


Love, Viki xx


#halloween #halloweenbaking #veganbaking #doughnuts #vegandoughnuts #environmentalist #zerowaste #zerowastevegan #cookiedough

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