Hey Everyone! I wanted to create something fun, a little elegant and creepy for Halloween this year, but I literally thought about this idea yesterday, and spent since then working on this recipe for Vampire Donuts for you guys. These vegan dark cherry cocoa filled donuts are really messy, and best eaten with a fork. If you want a not so messy version, simply make or buy a cherry jam with pectin. This recipe is pectin free so the jelly inside will not set. It’s supposed to ooze out.
I wanted a realistic bleeding effect without using food coloring, so I made a dark cherry coulis and added a tablespoon of glucose syrup and a tablespoon of cacao powder for a more realistic, oxidized effect. Who’s hungry? 😀
For the flat icing, I simply used activated charcoal along with icing sugar and a dash of soy milk. I can never get a precise measurement for icing sugar but it also depends on how humid your climate is. It’s insanely humid and hot here in Brisbane, so I’m constantly working against nature when it comes to my recipes.
For the dough I wrote a vegan recipe that would be easy to follow, and sturdy. A lot of vegan dough recipes are a bit delicate, so I’ve been working on creating some that are a bit more traditional. If your donuts look a bit darker than normal ones, it’s most likely due to the flax seed egg replacements and using raw sugar, which I did. Be sure that your candy thermometer reaches 375F/180C for frying.
It’s a good idea to make sure your thermometer isn’t touching the bottom of the pot either. Please, when frying, be careful and do not for the love of the Universe fill your pan to the brim with hot oil. I used about a liter for a large pot, and it was not even halfway full. Be sure to use caution and do not overcrowd your pot with yummy donuts. Being impatient sucks when treats are working, but it’s important to do things right!
Once your donuts are cooled down completely, use a straw to sort of dig out some of the inside of your donut (this is a bit morbid) then stick a piping tip or a small funnel inside to add your cherry blood. A piping bag will not work like traditional jelly filled donuts if you’re going pectin free. I also used a part of an ugly donut to stuff the hole in one. I forgot to show that in my video but it kinda acts as a little plug.
Then gently dip the top of your donut into your black icing. I would’ve loved to have made a laced decal on top, but I didn’t think of it until after I was finished filming, which was already 6 hours into working on this damn project, but I think it would’ve added a lovely elegant and gothic touch to these Vampire Donuts.
I hope you enjoy this recipe and my video. I didn’t add all of the steps because it is a bit easier to just add them here. I got tired. Remember, it’s okay to get a little messy.
- 3 Cups All Purpose Flour
- 2 TBSP Yeast
- 3/4 Cup Soy Milk
- 2 TBSP Vegan Butter
- 1/4 Cup Sugar
- 2 Flax Eggs ( 1 tbsp flax + 1/8 cup water each "egg")
- 1/4 tsp Sea Salt
- 1 liter vegetable oil
- 500 grams/4 Cups Frozen Cherries
- 1/4 Cup Raw Sugar
- Juice of One Lemon
- 1 TBSP Glucose Syrup
- 1 TBSP Cacao Powder
- 1/8 Cup Water
- 1 TBSP Activated Charcoal
- 1/2 Cup Icing Sugar
- 1-2 TBSP Soy Milk
- 1/2 tsp Vanilla extract
- In a heat proof bowl, warm soy milk until lukewarm. Add yeast and set aside for 5 minutes.
- In a large bowl, sift flour.
- Add sugar, flax eggs, melted vegan butter and salt.
- Add yeast mixture and combine all ingredients until a stiff dough is formed.
- Knead for about 5 minutes.
- Let rest and proof in a greased bowl covered with a warm damp tea towel for half an hour, or until double in size.
- Roll out donuts. Use cookie cutter, or miniature spring form pan and portion 6 donuts.
- Fry in hot oil for about 2 and a half minutes on both sides.
- Drain excess oil onto a paper towel lined baking sheet.
- On medium heat, add frozen cherries, water, sugar and lemon juice into a sauce pot.
- Simmer for about 10-15 minutes until cherries are warm.
- Allow mixture to cool down, and blend until pureed.
- Strain through a sieve and add back to a clean sauce pot.
- Reduce mixture for about 20 minutes on extremely low heat. Keep an eye on this!
- Strain mixture again and add cocoa and glucose.
- Let cool completely.
- Combine all ingredients until dissolved. Do this right before you're donuts are ready to assemble.