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.