Bloody Doughnut Eyeballs for Halloween! Doughnut holes loaded with bloody, red jam, then glazed and decorated to look like an eyeball with bloody veins. Stick a fork in them and watch them bleed as you serve them!
I’m going to start this off with a blunt comment. I don’t flip over doughnuts . In fact, doughnuts are probably at the bottom of my sweet tooth list when I’m craving something sugary. However, if given the choice, I prefer cake doughnuts over yeast doughnuts, but will definitely gorge on some yeast doughnuts if there’s absolutely nothing else sweet to eat, and I need a dose of sugar. OK, there is one yeasty doughnut loophole; Krispy Kreme doughnuts fresh out of the fryer back in the day. This is because they were custardy, eggy, sugary, and creamy, sort of like taking a bite of creme brulee, and you don’t bite creme brulee, so yeah, you know what I’m talkin’ about.
Oh, another exception to my anti-doughnut deal; my maternal granny’s Paczki, which are Polish donuts similar to beignets, and she filled each Paczki with custard and jam!
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
Since, again, I’m not a huge doughnut fan, I decided to half the recipe in this month’s challenge, and make doughnut holes aka munchkins. Since Halloween is upon us, I also decided to take these doughnut holes in a ghoulish direction. I’ve seen doughnut eyeballs all over the net for quite some time, so I decided to take a STAB at it. Mwahahaha!
As if I can’t reiterate it enough, I don’t flip over yeast doughnuts, but if I’m going to eat one, unless it’s a hot, melty ‘right out of the fryer’, glazed creme brulee yum, I need me some filling, and a lot of filling at that!
So, as you can see, I turned my doughnut holes into eyeballs. but not just any eyeballs, bleeding eyeballs. But not just bleeding eyeballs..eyeballs that are bleeding because they’ve been stabbed with a fork, which is a great way to serve them, especially since they’re loaded with bloody jam or jelly filling, and this blood is definitely not viscous. Viscous blood wouldn’t be any fun now, would it?
The question is, do eyeballs actually bleed? Well, I have yet to cut open or stab an eyeball, and most definitely do not think I ever will (unless someone really pisses me off), so leaving it up to one’s imagination and increasing the gross factor, is not a bad thing come Halloween. UPDATE: According to Claire of Cooking is Medicine, an actual MD, eyeballs do in fact bleed, but nowhere near as much as my gory doughnut holes. Thank you, Claire!
First dip. These were dipped one to two more times to get them really white.
Now I need to complain for a second or ten.
Unfortunately, I have no cool frying photos of my misshapen doughnut holes. As some of you know, I practically live in a forest so I have almost zero natural light. I have windows, but with all the brush, not much sunlight gets in. Well, I have NO windows in my kitchen..just a little window on the door. Whenever I take ‘food in pot’ photos, I have to take the pot off stove and bring it to my sad, little Lowel Ego light nook to photograph it, then back to the stove. With hot oil, no way, and not only for safety reasons; greasy reasons too. Letting the dough sit in the oil that’s cooling down is NOT a good thing, and I don’t think I have to explain any further. I did it once before with my cannoli challenge, and those particular shells were greasier than a bacon festival in unwashed hair!
OK, back to the task at hand. I chose the yeast doughnut provided to us by our lovely hostess, Lori. Why the yeast doughnut when I clearly stated that I like the cakey doughnuts better? Because a yeast risen doughnut is sturdier and will take more filling than a cake doughnut (which would bust open if you tried to pipe more than speck of jam into it), and I wanted these babies to bleeeeeed. I filled each doughnut hole with loads of bloood, welll, errr, really good strawberry jam with a little red gel paste added to get a nice, bloody red hue.
As for the ‘white’ of these doughnut eyeballs, At first I was going to coat them in white chocolate (which you can do), but then nixed the white chocolate coating for the ever so awesome confectioner’s sugar glaze, double and triple dipped to get it as white as I could. Seriously, who doesn’t love glaze?
Finally, we DO have some chocolate on these bleeding bloody doughnut holes, white chocolate tinted blue for the iris, white chocolate tinted red for the bloody, oozy veins, and dark chocolate for the pupil. (or dark brown or black m&ms or dark chocolate chips) I have to say, they taste really good, and that’s a huge statement coming from me, the occasional doughnut hater.
Bloody Bleeding Eyeball Doughnut Holes
What you’ll need to make Bleeding Bloody Doughnut Eyeballs:
A dozen or more (if it’s for a party, about 2 dozen plus) doughnut holes, homemade, recipe HERE. If you use store bought doughnut holes, buy jelly filled and glazed as a head start, although you’ll be filling them up more and/or glazing them more.
Strawberry jam or jelly, tinted even more red with a little red gel food color.
Your favorite confectioner’s sugar glaze (basically confectioner’s sugar aka powdered sugar and milk, depending on the recipe).
About 1 lb white chocolate plus red and blue food coloring or red and light blue candy melts.
About 1/2 lb dark chocolate OR, instead, a bag of black m&m’s or semisweet chocolate chips
Ziplock or disposable pastry bags with a small round tip.
White plastic or regular silver forks, depending on whether not you want to do dishes, or keep your silverware!
Recipe for homemade donut holes, HERE
- 12 to 24 doughnut plain doughnut holes (recipe linked, or just buy them) depending on how many guests will be at your ghoulie soire. OR how many kids will be over!
- Strawberry jam or jelly, tinted even more red with a little red gel food color.
- Your favorite confectioner's sugar glaze (basically confectioner's sugar aka powdered sugar and milk, depending on the recipe).
- About 1 lb white chocolate plus red and blue food coloring or red and light blue candy melts.
- About ½ lb dark chocolate OR, instead, black or brown m&m's or semisweet chocolate chips. Much easier.
- Place a plain round ¼-inch to ½-inch pastry tip in a snipped ziplock bag or snipped disposable pastry bag. Stir the jam or jelly well, then fill the bag.
- Stick the pastry tip into the doughnut hole and move it around to kind of make room, or stick it into the hole with the dab of jelly showing, if using store-bought with jelly, and pipe a large amount of the jam or jelly into doughnut holes to almost bursting, so they really bleed when you stick the forks in them.
- Dip each filled doughnut hole in confectioner's glaze and chill for about 20 minutes in the fridge. Take out and dip again, then chill. If they're still not white enough for your liking, give them one more dip, but no more than three! You don't want it too thick.
- Place in fridge and get three ziplock or disposable bags ready, with scissors to snip the ends. Melt the white chocolate on the stove or in the microwave, stirring constantly until smooth. Divide melted white chocolate between two bowls. Stir red gel color into one bowl until you've reached a bloody red shade. Stir light blue gel color into the other bowl until you've reached a solid light blue. If using colored candy melts, you can skip these steps, and just melt each as is.
- Melt the dark chocolate and fill one of the bags with it..securing the top with a rubber band for neater and easier piping. Set astride as you fill the other two bags with the red and blue melted white chocolate, also securing the bags with a rubber band. OR, alternatively, nix the melted dark chocolate and instead use black m&m's or semisweet chocolate chips (pointy end in, flat side up) to press into the white chocolate light blue eye.
- Take the doughnut holes out of the fridge, making sure the white glaze is set. Take the light blue white chocolate bag, snipping off the end, and pipe ½-inch circles onto each doughnut hole. Just point and squeeze to get a nice, round, solid circle. Place them back in fridge and let the blue set for about 20 minutes. OR, IMMEDIATELY press a black m&m or a semisweet chocolate chip, (pointed side down, flat side up), into the blue chocolate, and place in the fridge to let set.
- When set, remove from fridge and snip the end off the dark chocolate bag. Pipe ¼-inch dark chocolate circles inside the blue circles. Let set in fridge for another 20 minutes. OR, nix this step and SEE #6 ABOVE.
- Remove from fridge and pipe gory, bloody veins around the eyeball with the red white chocolate. Let set in fridge until about an hour before your party or when you're going to serve them. You want the jelly to come to room temperature so it 'bleeds' when you stick the forks in them.
- Stick a fork almost all the way in each doughnut hole, then slowly pull it almost all the way out, so the fork is covered in jelly (blood), coaxing some of the jelly out with a toothpick if you don't get enough jelly blood on it. If worse comes to worse, just spoon or paint extra jelly or jam on the fork. Place the bloody doughnut eyeballs standing in a container of some sort so guests can just grab them or just grab them and hand them to the kids. Enjoy!
Well, that’s all folks, and who knows, maybe this challenge has converted me as far as doughnuts go, but they definitely have to be homemade and fresh, so I think I’ll try it again in the near future. For some fingerlicious Halloween ideas, click HERE. For the recipes for yeast and cake doughnuts, click HERE,
Have a safe, happy and ghoulish Halloween! Oh, and try to refrain from stabbing any eyeballs, unless they’re doughnut eyeballs.
I’m submitting these ghoulicious doughnut holes to Susan’s weekly bread baking showcase, Yeastspotting.