Print

Vegan Ghost Doughnuts with Raspberry Filling and Black Icing Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 15 reviews

Delightfully spooky Vegan Ghost Doughnuts filled with homemade raspberry compote and topped with smooth vanilla icing and eerie black ghost faces. These fluffy, dairy-free doughnuts are perfect for Halloween or any fun occasion, offering a vegan twist on a classic treat made from scratch using plant-based ingredients and crispy fried to golden perfection.

Ingredients

Doughnuts

  • 330ml warm dairy-free milk
  • 14g active dry yeast
  • 75g caster sugar
  • 2 flax eggs (2 tablespoons ground flaxseeds + 6 tablespoons water)
  • 100g dairy-free butter, melted
  • 1 tablespoon vanilla extract (or seeds from 2 vanilla pods)
  • 600g self-raising flour
  • Sunflower oil for frying (quantity as needed, about 1-2 liters to fill pan 1/2 to 3/4 full)

Raspberry Compote Filling

  • 200g fresh or frozen raspberries
  • 80g caster sugar
  • 15g cornflour (cornstarch)
  • 1 teaspoon lemon juice

Vanilla Icing

  • 300g icing sugar
  • 1 teaspoon vanilla extract (or seeds from ½ vanilla pod)
  • Dairy-free milk (as needed for consistency)

Decoration

  • Black food gel (a small drop for icing decoration)

Instructions

  1. Activate yeast: Pour warm dairy-free milk into a bowl, sprinkle over yeast and caster sugar, stir gently, cover with a tea towel, and set in a warm spot for 10-15 minutes until the mixture becomes frothy, indicating active yeast.
  2. Prepare flax eggs: Mix ground flaxseeds with water in a small bowl, stir, and set aside for 10 minutes to thicken into a gel-like vegan egg replacer. After thickening, stir in melted dairy-free butter and vanilla extract.
  3. Make the dough: Sift self-raising flour into a large bowl. Pour in the yeast mixture and flaxseed-butter mixture, then combine. Knead the dough using a hand whisk dough hook or by hand on a floured surface until smooth and elastic, about 8-10 minutes.
  4. First proof: Place the dough in a lightly oiled bowl, cover with a tea towel, and set in a warm place (like a conservatory or warm kitchen corner) for 2-3 hours until doubled in size.
  5. Shape doughnuts: Turn the risen dough onto a floured surface. Roll out dough until 1.5 to 2 inches thick to ensure fluffy doughnuts. Use a ghost-shaped cookie cutter to cut out shapes from the dough.
  6. Second proof: Place the cut-outs on a floured tray or board, cover with a tea towel and let rise again in a warm place for 30 minutes until doubled in size.
  7. Heat oil: Fill a deep pan with sunflower oil until half to three-quarters full. Heat over medium heat until the oil bubbles around the handle of a wooden spoon when dipped, indicating it’s ready for frying. Keep a close watch to avoid burns.
  8. Fry doughnuts: Carefully lower the risen doughnuts into hot oil. Fry each side for 2-3 minutes or until golden brown and puffed. Adjust heat if necessary to avoid burning.
  9. Drain excess oil: Remove doughnuts with a slotted spoon and place on kitchen paper to drain any excess oil.
  10. Make raspberry compote: In a medium saucepan, combine raspberries, caster sugar, cornflour, and lemon juice. Cook over medium-high heat, stirring continuously for 5-8 minutes until thickened and boiling. Remove from heat and cool, allowing it to set into a jelly-like texture.
  11. Fill doughnuts: Transfer cooled compote to a piping bag. Use the back of a spoon to make a small hole in the side of each doughnut and pipe in raspberry filling carefully without overfilling to prevent rupture.
  12. Prepare vanilla icing: In a medium bowl, mix icing sugar and vanilla extract. Add dairy-free milk one teaspoon at a time, whisking until smooth and slightly thinner than toothpaste in consistency.
  13. Color black icing: Remove a small portion of vanilla icing into a separate bowl, add a drop of black food gel, and mix well. Transfer black icing into a piping bag for decorating.
  14. Ice doughnuts: Dip the top of each doughnut briefly into the vanilla icing, letting excess drip back into the bowl. Place doughnuts on a wire rack to let icing set.
  15. Decorate ghosts: Once the icing has set, pipe black icing onto each doughnut to create two eyes and a mouth, giving each doughnut its spooky ghost face.
  16. Serve: Enjoy these vegan ghost doughnuts fresh for the best flavor and texture.

Notes

  • Use dairy-free milk and butter alternatives to keep the recipe vegan-friendly.
  • Ensure yeast is activated in lukewarm milk; too hot will kill the yeast.
  • Rolling dough to 1.5-2 inches thickness helps create fluffy, soft doughnuts.
  • Maintain medium heat when frying to avoid burning while ensuring doughnuts cook through.
  • Let raspberry compote cool completely before piping to prevent melting the doughnuts.
  • Adjust icing consistency by adding dairy-free milk gradually to get correct thickness.
  • Use caution when deep-frying; never leave hot oil unattended.
  • The dough needs ample time to rise for best texture: approximately 3.5 to 4 hours total for proving.
  • These doughnuts are best served fresh on the day they are made.

Find it online: https://cookedbysarah.com/vegan-ghost-doughnuts-with-raspberry-filling-and-black-icing-recipe/