I’ve never been much of a halloween dress up type person. For my whole life I’ve basically just winged making costumes at the last minute when I needed to. Luckily my mates from London are into a more chilled Halloween where we basically just eat snacks and watch some awful horror movies.
I made some gingerbread doughnuts with a simple white chocolate glaze to bring along with me for our Halloween movie viewing yesterday. I hadn’t made doughnuts in such a long time but had practiced last week for some recipe development I was doing. I was kind of dreading the process but you know what, they’re actually not bad to make. The frying only takes a few minutes so you’re not chained to the stove for ages making them.
Let’s be real, the best part about doughnuts is always the toppings though. Going with the gingerbread doughnut theme I sprinkled on some little gingerbread man sprinkles and chunks of crystallised ginger – the sprinkles are deffo optional but I think the crystallised ginger was really what added a kick of flavour so I’d recommend keeping those on there! If you’re a white chocolate hater (I usually am but in glaze form it just tastes like vanilla) you can sub dark/milk chocolate instead as, if you’ve ever had chocolate and ginger, you’ll know it’s a killer combo!
- 270 g (2 1/4 cups) plain white (all-purpose) flour
- 4 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 2 1/4 tsp instant yeast (easy bake yeast)
- 1 tbsp vegetable oil (plus more for frying)
- 1 large egg
- 70 g (1/4 cup + 2 tsp) warm milk
- 70 g (1/4 cup + 2 tsp) water
White chocolate glaze:
- 3 tbsp milk
- 200 g (7 oz) good quality white chocolate (I use Green & Black's)
- 2 tbsp crystallised ginger, chopped into small chunks if large
- 2 tbsp sprinkles, optional
- Place the flour, spices, sugar and salt in the bowl of a stand mixer. Briefly mix together. Add the yeast, the 1 tbsp of vegetable oil, egg, milk and water. Using the stand mixer fitted with the dough hook, knead the dough for 6-8 minutes until smooth and elastic.
- Pour a little extra oil into the bowl, lift up the dough and then flip it over to coat with oil. Cover with a damp cloth and leave somewhere warm until doubled in volume.
- Tip the risen dough out onto a work surface dusted with flour. Punch it down and then roll it out to be able 5mm (1/4-inch) thick. Using a 7cm (3-inch) round cutter or glass, stamp out circles of dough. Use the back end of a pastry tip to cut out circles from the centre of the dough. Re-roll the scraps and cut out remaining doughnuts.
- Place the cut doughnuts onto a baking sheet dusted with flour. Cover with a damp cloth and leave somewhere warm for 30 minutes to rise again.
- Heat about a 3cm (1-inch) depth of vegetable oil in a deep frying pan to 180oC (350oF).
- Gently lower the doughnuts into the oil, a few at a time, and let fry until golden underneath. Flip and fry on the other side until golden. This will only take 1-2 minutes on each side. Remove to a baking tray lined with paper towels to drain excess oil.
Make the glaze:
- In a small pot place the white chocolate and milk over a low heat. Constantly stir the mixture to prevent it burning until all the white chocolate has melted and you have a thick, glossy glaze. It needs to be warm to be thin enough for dunking so re-warm if it's getting too thick.
- Dunk the fried doughnuts into the glaze and set glazed side up on a wire rack set over a baking tray (to catch excess glaze). Sprinkle with the crystallised ginger and any sprinkles you want. Leave to set.