Spoil the kids with Screaming Ghost Doughnuts filled with scrumptious cocoa and coconut, using McKenzie’s Baker’s Yeast. These treats are bound to make the kids laugh, plus they taste delicious.
Screaming Ghost Doughnuts Recipe
Preparation Time: 30 minutes + proofing time
Cook Time: 10 minutes
Makes: 24
Ingredients
- 500g plain flour
- 3 tsp McKenzie’s Baker’s Yeast
- 1⁄4 cup caster sugar
- 1⁄2 tsp McKenzie’s Salt
- 1 cup milk, warmed
- 100g unsalted butter, melted
- 3 egg yolks
- Canola oil, to deep fry
- Icing sugar and/or cinnamon, to dust on top
Method
- In a large bowl, combine flour, yeast, sugar and salt. Make a well in the centre and pour in warm milk, melted butter and egg yolks. Mix with floured hands until all ingredients are combined and the dough starts to come together.
- Tip dough out onto a well-floured surface and knead until smooth about 7-8 minutes. Place the dough in a lightly greased bowl, cover with cling wrap and prove for 1 to 1 1⁄2 hours until the dough has doubled in size.
- Punch down the dough, place onto a lightly floured surface and knead lightly for about 2 minutes. With a floured rolling pin, roll out the dough to 1cm thickness.
- With an 8cm oval cutter, cut out each ghost doughnut (A round cutter can also be used, with the dough stretched out to an oval shape before cutting out the eyes and mouth). Use a 1cm cutter to cut out the eyes and mouth. Set aside on a lined tray to rise slightly for another 15 minutes.
- Heat oil in a heavy-based pan and fry each doughnut for about 40 seconds on each side until puffed and golden in colour. Place onto a tray lined with a paper towel to absorb any excess oil. Repeat the process with the remaining doughnuts.
- Dust with icing sugar and/or cinnamon.
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