These baked Halloween Spider Web Doughnuts are easy to make and look fab on your party table!
This post is sponsored by Hotel Chocolat.
Halloween is coming! This year I’m looking forward to it more than ever, as we’re having a little party at our house!
A group of us mums and dads who all attended the same antenatal classes nearly 12 years ago, get together a few times a year, and Halloween is one of those times.
Gracey really wanted to have the party at ours last year, but our kitchen was still several months away from being fully finished. This year I couldn’t say no!
We’ll be decorating the kitchen with hanging bats, glowing pumpkins (Chris is the master carver), giant spider webs, big wall stickers, and I even have a spooky-looking crow to sit on the table. I’ll be sure to do a couple of Instagram stories on the day!
Scroll down for our fun video 🙂
One of the things I’ll be making will be these spider web doughnuts! They’re really simple baked doughnuts, dunked in melted chocolate and then finished off with a simple spider web design (much like I did for my Halloween cupcakes last year!).
I like to do a couple of funny Halloween treats (like that scream cheese from last week), but also try to make a more elegant treat. Something that the grown-ups will enjoy just as much.
I’m pretty sure the Halloween chocolates I got from Hotel Chocolat will be thoroughly enjoyed by the grown ups too. They’ve got a great selection – including lots of treats for the kids to enjoy (if you’re inclined to share ) – I love the white chocolate skull lollipops and the dark chocolate vampires – almost too cute to eat!
What are you doing for Halloween? Any unusual outfit ideas? I’ll probably stick to the classic witch ensemble, but Chris is threatening to go as a giant minion. I really hope he’s joking!
Halloween Spider Web Doughnuts Recipe:
- 200 g plain (all purpose) flour
- 120 g golden caster (or granulated) sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 1 large egg
- 140 g Greek yogurt
- 4 tbsp coconut oil melted
- 105 ml milk
- 200 g dark Chocolate
- 70 g white Chocolate
- Preheat oven to 170c/325f Lightly oil two, 6-piece doughnut ring tins with vegetable oil or spray.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt until combined. Add in the egg, yogurt, coconut oil and milk. Mix, using a spatula until everything is just combined.
- Spoon the doughnut batter into a piping bag (no tip required) or a sandwich bag with the corner cut off. You want the hole to be approx. ¾”. This makes it easier to fill the doughnut tins. Pipe the batter into each tin.
- Place the doughnuts in the oven and bake for 12-14 minutes, until an inserted skewer comes out clean.
- Take the doughnuts out of the oven, leave to cool for 10 minutes in the tray, before removing and cooling for another 5 minutes on a cooling rack.
- Break up the dark and white chocolate into small chunks and place into separate bowls. Melt in the microwave in 30-second bursts, stirring in between each burst, until fully melted (or alternatively, you can melt over a bain marie).
- Spoon the white chocolate into a piping bag with a fine tip (or use a sandwich bag and cut a tiny bit off the corner).
- Dip one of the doughnuts, smooth-side-down into the dark chocolate. Let the excess drip off, then turn over a place on the cooling rack. Take your piping bag and draw 3-4 concentric circles onto the doughnut using the white chocolate (see image in post). Use a toothpick or cocktail stick to drag lines from the centre of the doughnut to the outside. Do this all the way around, until you have a spider web effect.
- Repeat with the rest of the doughnuts. Serve immediately (they will look shiny until the chocolate sets), or carefully cover and store at room temperature for up to one day.
This is a sponsored conversation written by me on behalf of Hotel Chocolat. The opinions and text are all mine.