Getting the glaze right is the tricky part, too thin and it slides off, too thick and it masks the ghost’s face. These ghost donuts rely on a glossy white shell that sets just tacky enough to hold candy eyes and a painted-on scream. The dough itself is forgiving: a short rest after mixing prevents dense crumb, and steady oil temperature keeps them from greasing out.
What matters most is the timing between glazing and decorating, that sticky window is narrow. Press the eyes in too late and they bounce off; pipe the mouth too early and it bleeds.
A little patience with the glaze pays off in crisp, spooky faces that actually stay put.
Resting the Batter
A short rest after mixing does more than you’d think. Gluten tightens when stirred, and if you fry immediately, the donuts turn out dense, more like hockey pucks than light ghosts.
The ten-minute breather lets that tension relax; the starch also drinks up the milk, which means the batter hydrates evenly. Lumps are fine at the mixing stage, they smooth out during the rest. Overworking is the real enemy.
A rested batter fries up airy, with a tender crumb that doesn’t soak up extra oil. That’s the texture you want underneath the glaze.
Controlling Oil Temperature
Frying donuts is a game of heat management. Drop them into oil that’s too cool, and they absorb fat like sponges, turning greasy.
Too hot, and the outside burns before the inside cooks through. 350°F is the sweet spot.
A candy thermometer keeps it honest, don’t trust the burner dial. Crowding the pot drops the temp fast, so fry only two or three at a time.
Let the oil recover between batches. When it’s steady, each donut puffs evenly, browns to a uniform gold, and stays crisp on the outside while staying fluffy within.
Glaze Consistency and Timing
The ghost look hinges on the glaze. Thin it too much and it slides right off the donut, pooling on the rack instead of coating the top. Add the milk slowly, stop at a thick, glossy drip that clings.
And the donuts must be completely cool; any warmth melts the glaze into a sticky mess. While it’s still tacky, press on the candy eyes or chips so they stick. For the screaming mouth, tint a dab of glaze red and pipe it on, or use an edible marker once the base sets.
If you wait until the glaze hardens, decorations won’t adhere. The result is a crisp white shell with a spooky face that stays put.
Prep: 20 min · Cook: 10 min · Total: 40 min · Servings: 12
Ingredient Notes for Ghost Donuts
Baking powder and baking soda: Check the expiration dates; old leaveners won’t give the donuts their necessary lift.
Vegetable oil for frying: Use a neutral oil with a high smoke point like canola or sunflower; avoid olive oil.
Powdered sugar for the glaze: Sift it if clumpy; lumps will show in the smooth white glaze.
Candy eyes or mini chocolate chips: Press them into the glaze while it’s still sticky, or they won’t adhere.
Red or pink gel food coloring: Gel gives a vivid mouth color without thinning the glaze like liquid does.
I see so many people beat the batter smooth, then wonder why their donuts bounce back like hockey pucks.
How to Make Screaming Ghost Donuts
Mix the Batter
Whisk dry ingredients together, then blend wet into dry until just combined, lumps are fine. Stop when no dry streaks remain; overmixing tightens gluten, making donuts tough.
Rest the Batter
Let the batter rest for exactly 10 minutes. You’ll see tiny bubbles form on the surface, that’s the starch absorbing liquid and gluten relaxing. Skip this, and donuts turn dense.
Heat the Oil
Heat oil to 350°F, use a thermometer. If the oil smokes, it’s too hot; if a test drop of batter sinks without sizzling, it’s too cold. Steady heat prevents greasy or burnt donuts.
Cut the Dough
Roll dough 1/2 inch thick. Cut solid rounds (no hole) for ghost shapes. When you lift the cutter, the dough should release cleanly; if it sticks, dust the cutter with flour.
Fry the Donuts
Fry 2, 3 at a time, 1.5 to 2 minutes per side. The underside turns deep golden when ready to flip. Don’t crowd the pot; oil temperature drops, and donuts absorb excess fat.
Make the Glaze
Whisk powdered sugar with milk slowly until thick and glossy. The glaze should coat a spoon and drip lazily. Add milk drop by drop, too thin, and it slides off the donut.
Glaze and Decorate
Dip cooled donuts into glaze; let excess drip off. While still tacky, press on candy eyes.
For the mouth, pipe red glaze or draw with an edible marker. Once set, the glaze is firm to the touch.
Screaming Ghost Donuts
Ingredients
- 2 cups all-purpose flour 250 g
- 1 tbsp baking powder 14 g
- 1/4 tsp baking soda 1 g
- 1/4 tsp salt 1 g
- 1/2 cup granulated sugar 100 g
- 1 large egg
- 1/4 cup unsalted butter 57 g, melted
- 1/2 cup whole milk 120 ml
- 1 tsp vanilla extract 5 ml
- Vegetable oil, for frying canola or sunflower
- 2 cups powdered sugar 240 g
- 2–3 tbsp milk or cream 30–45 ml
- 1/2 tsp vanilla extract 2.5 ml
- Candy eyes or mini chocolate chips, for decoration
- Red or pink food coloring (gel-based), for mouths
- Edible glue or royal icing (optional), for securing decorations
Instructions
Mix Dry Ingredients:
In a large bowl, combine 2 cups (250 g) all-purpose flour, 1 tbsp (14 g) baking powder, 1/4 tsp (1 g) baking soda, 1/4 tsp (1 g) salt, and 1/2 cup (100 g) granulated sugar. Whisk until uniform.Combine Wet Ingredients:
In another bowl, beat 1 large egg, then add 1/4 cup (57 g) melted unsalted butter, 1/2 cup (120 ml) whole milk, and 1 tsp (5 ml) vanilla extract. Stir until smooth and emulsified.Fold Batter Together:
Slowly incorporate the wet mixture into the dry, folding gently with a spatula or wooden spoon until just blended. Do not overmix—some lumps are fine. Overworking will yield dense donuts. Let the batter rest for 10 minutes.Heat Frying Oil:
Fill a heavy-bottomed pot or deep fryer with vegetable oil to a depth of at least 2 inches (5 cm). Heat over medium heat to 350°F (175°C). Use a candy thermometer to keep the temperature steady; consistent heat is vital for even frying.Cut Donut Shapes:
Dust a work surface with flour. Turn out the dough and roll to 1/2 inch (1.3 cm) thickness. Cut out rounds using a 2.5–3 inch (6–8 cm) cookie cutter. For ring donuts, punch out the center with a smaller cutter, but for ghost shapes leave them solid. Place cut donuts on a parchment-lined tray. Gather scraps and re-roll once for more donuts.Fry Donuts Golden:
Fry 2–3 donuts at a time, carefully lowering them into the hot oil with a slotted spoon or spider. Cook for 1.5 to 2 minutes per side, flipping once, until golden. Transfer to a wire rack over paper towels to drain. Cool completely before glazing—warm donuts will cause the glaze to melt.Prepare Glaze Base:
In a medium bowl, whisk 2 cups (240 g) powdered sugar with 2–3 tbsp (30–45 ml) milk or cream and 1/2 tsp (2.5 ml) vanilla extract until smooth and glossy. Add liquid slowly to avoid a thin consistency. If using multiple colors, divide the glaze; reserve one portion white for the ghost coating.Dip Donuts in Glaze:
Dip the top half of each cooled donut into the white glaze, letting excess drip off. Set upright on a rack to firm. For a fuller ghost look, dip the entire donut and let it set until the glaze is slightly tacky.Decorate Ghost Faces:
While the glaze is still sticky, attach candy eyes or mini chocolate chips for eyes. For the screaming mouth, tint a small amount of glaze red or use edible markers to draw wide “O” shapes or jagged lines beneath the eyes. Alternatively, pipe mouths with royal icing colored with red gel. Let the decorated donuts sit for 15–20 minutes until the glaze is fully set.
Storage and Serving
These donuts are at their best the day they’re made: the glaze stays crisp and the crumb is tender. Store undecorated donuts in an airtight container at room temperature for up to 2 days. Once glazed and decorated, eat within 24 hours.
The glaze softens over time, and the candy eyes may loosen. Don’t refrigerate, the fridge draws moisture, making the donuts stale and the glaze sticky. For longer storage, freeze undecorated donuts in a single layer on a sheet pan, then transfer to a freezer bag for up to 1 month.
Thaw at room temperature for about 30 minutes, then glaze and decorate just before serving. Frying then freezing keeps the texture close to fresh.
Glazed donuts don’t freeze well; the glaze cracks and weeps when thawed. If you have leftover glaze, store it in a sealed container at room temperature for up to 1 week; whisk in a drop of milk to restore consistency.
Tips
- Use a slotted spoon or spider to gently submerge each donut immediately after placing it in the oil; this prevents it from sticking to the bottom and ensures even browning on the first side.
Gluten-Free Ghost Donuts: What Works and What Doesn’t
all-purpose flour: gluten-free all-purpose flour blend (with xanthan gum). Donuts will be more tender and slightly crumbly; they won’t puff as high. Use the same volume.
Let the batter rest 15 minutes instead of 10 for better hydration.
whole milk: unsweetened almond milk or oat milk. Oat milk keeps the crumb closest to whole milk; almond milk yields a slightly drier donut. Use the same amount.
unsalted butter: vegan butter stick (like Earth Balance). Melt and use the same weight.
Donuts will be slightly less rich but still tender. Avoid spreadable margarine, too much water.
granulated sugar: coconut sugar. Donuts will be darker in color and taste mildly caramel-like. Texture stays similar, use the same amount.
Frequently Asked Questions
Can I make these donuts ahead of time?
Best the day they’re made, the glaze stays crisp and the crumb is tender. For a head start, freeze undecorated donuts up to a month, then thaw and glaze same day. Don’t refrigerate; it dries them out.
Why did my donuts turn out greasy?
Most likely the oil was too cool, below 350°F, so they soaked up fat instead of cooking. Crowding the pot also drops the temperature. Use a thermometer and fry only 2, 3 at a time.
How do I get the ghost shape without a special cutter?
Cut solid rounds with a 2.5, 3 inch cookie cutter, or even a drinking glass. For a more ghostly outline, pinch one side of the round into a slight tail after cutting. The glaze and decorations do the rest.
