Creepy Cinnamon-Spiced Donuts

Step 1

Preheat oven to 375°F (191°C). Lightly grease three 6-piece donut pans with softened butter.

Step 2

In a bowl, whisk together the all-purpose flour, cake flour, cinnamon, baking powder, ginger, salt, baking soda, and nutmeg until well combined. Set aside.

Step 3

In the bowl of a stand mixer, using the paddle attachment, cream together the Redpath® Golden Yellow Sugar, melted butter, and oil on medium speed until pale in colour; 2 minutes.

Step 4

Add in the egg yolks, egg, and vanilla extract. Mix on low speed until just combined. Increase speed to medium and cream until mixture is smooth.

Step 5

Add in ⅓ of the dry ingredients to the bowl of the stand mixer and mix on low until just combined. Add in half of the buttermilk and blend on low speed until liquid is absorbed into the batter. Repeat the process with the remaining dry ingredients and buttermilk, ending with the dry ingredients; do not overmix.

Step 6

Transfer batter into a piping bag fitted with a large plain/round piping tip. Pipe batter into the prepared pan until each depression is about ⅔ full.

Step 7

Place the filled pan into the preheated oven. Bake for 8 to 10 minutes or until the surface of a donut springs back when gently pressed.

Step 8

Allow donuts to cool in the pan for 5 minutes before turning them out onto a wire cooling rack to cool completely.

Step 1

Make Royal Icing according to the directions, adding the extra water to the icing when mixing. If icing is too thick, add a teaspoon (5 ml) of water or more as necessary. If the icing is too thin, sift in about 1 tablespoon at a time of Redpath® Icing Sugar into the glaze until the desired thickness is reached. The icing should be opaque when applied onto the cooled donut.

Step 2

Remove about ¾ cup (188 ml) of icing for 3 colours, or 1 cup (250 ml) for 4 colours, and transfer to a bowl. Carefully thin the royal icing with water 1 teaspoon at a time until icing is a runny consistency.

Step 3

Divide the thinned out royal icing into 3 or 4 small bowls. Read the Chef’s Tips for advice on how to get the desired colour. With a toothpick, add in a few drops of one of the gel food colourings into one of the bowls and stir into the icing until the desired colour is achieved. Cover bowl with plastic wrap and set aside. Repeat the process with the other colours and bowls of icing. Colours will also deepen as the icing sits.

Step 4

Dip the bottom side of the completely cooled donuts into the white glaze. Place donuts back onto the wire cooling rack over a baking sheet to allow the glaze to set; 30 minutes.

Step 5

Once the glaze is set and dry, place the donuts on the wire cooling rack over a newspaper or plastic tablecloth covered work surface. Using a dry bristle pastry brush or a fork, flick and splatter the donuts with the coloured icing. Place the candy eyeballs if desired, onto the donuts. Set aside to dry before serving.

Image