Vampire Donuts

To make the donuts, first, slightly warm the milk that you will need to prepare the dough. Meanwhile, pour the all-purpose flour and bread flour into the bowl of a stand mixer fitted with a dough hook 1. Add the sugar 2 to the dehydrated sourdough yeast 3.

Start the stand mixer at moderate speed and pour in the milk slowly 4. Add the eggs little by little so as not to weigh down the dough 5 and flavor with vanilla extract 6.

Finally, add the salt 7 and continue working until the dough detaches from the sides of the bowl and is well-mixed. At this point, you can add the softened butter, one piece at a time 8, ensuring that each piece is well absorbed before adding more; this will take about 15-20 minutes. You should obtain a smooth and homogeneous dough 9.

Detach the dough from the hook with slightly dampened hands, then use a dough scraper to turn it out onto the work surface 10. Dust with a little flour and shape the dough into a ball, using a dough scraper to handle it more easily 11. Transfer it to a large bowl, previously buttered, cover with plastic wrap, and let it rest for 2 hours in the turned-off oven with the light on 12.

After the rising time, the dough will have doubled. Transfer it again to the lightly floured work surface 14 and roll it out with a rolling pin 15.

You should obtain a thickness of 0.4 inches 16. Using a 3 inches diameter round cutter, cut circles from the dough 17, placing them close together. At this point, using a smaller, 2 inches cutter, cut out the donut holes 18.

Gently lift the donuts 19 and place them on squares of parchment paper about 4 inches on each side placed on a tray 20; also transfer the dough scraps to a parchment-lined tray. Cover the trays with a kitchen towel 21 and let them rise for 40 minutes away from drafts.

When the donuts are almost risen, you can start preparing the glaze. Transfer the milk into a saucepan 22, warm it, and add the powdered sugar 23. Stir with a whisk as you go 24.

Cook until the mixture thickens 25, transfer it to a small bowl 26, and let it cool. Move on to frying. Heat the seed oil in a large pot until it reaches a temperature of 350°F. When the oil is hot, lift the first donut using the parchment paper and immerse it in the oil 27. Using the parchment paper ensures that the shape does not change.

After a few seconds, you can remove the parchment paper using kitchen tongs 28. Turn them on both sides with a slotted spoon until they are evenly golden, this will take about 3 minutes 29, then drain on paper towels 30. Immerse the dough scraps in the oil as well and fry them to make the famous donut holes.

While the donuts cool down, you can start melting the chocolate. Chop it 31 and microwave it, operating for a few seconds at a time, until melted 32. Alternatively, you can melt the chocolate in a double boiler. Now, move on to the decoration. Dip the first donut halfway into the chocolate 33.

Lift it and turn it upside down on a rack 34. Stain plastic vampire teeth with jam 35 and place them inside the donut hole. Then decorate with the candy eyes 36.

Do the same to decorate the donuts with the milk glaze. Dip them in the glaze, turn them upside down 37, transfer to a rack, and decorate as previously 38. Continue until all ingredients are used, let solidify, and serve your vampire donuts 39!