Trick or Treat: Dirty Snow Doughnuts


Happy Halloween everyone!

Today’s little treat was inspired by Voodoo Doughnuts, which is the perfect place to get your doughnut fix this weekend, where you can get dirt doughnuts, little voodoo doughnut dolls, or plenty of doughnuts complete with candy. Of course, that’s if you live in Portland, OR. The rest of us have to make our own, like these little “Dirty Snow” doughnuts.

The Voodoo dirty snowball coats a fried chocolate cake doughnut in pink marshmallow icing and coconut (for the snow) and then swirls on a little peanut butter icing dog poo for good measure. I took the same basic premise, but simplified using baked chocolate cake doughnuts, powdered sugar and a chocolate ganache poo. Trick or treat indeed.

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On a side note, these particular doughnuts were made from the King Arthur doughnut mix & baked in a Blinq doughnut maker (which is basically like this one). The good thing about the doughnut maker is that it cooks both the tops and bottoms of the doughnuts (like a waffle iron), so they get a great doughnut shape and are equally done on the tops and bottoms. It only makes 6 doughnuts at a time though, and it gets really hot, so although it seems like a good thing to do with kids, they’d need a lot of supervision. It’s also quite hard to tell when the doughnuts are done (I just guessed, and was pretty close most of the time). For the chocolate doughnuts, it’s really better to err on the side of undercooked.

As for the King Arthur chocolate doughnut mix (all biases aside!), it is very simple and makes delicious and tender chocolate treats. But they are really more like chocolate cupcakes baked into a doughnut shape than doughnuts both flavor and texture wise. And really, the only thing it saves you is a little bit of measuring of a few dry ingredients. I’m pretty sure it’s not really worth the $8(+shipping!), although as part of a gift, it might be fun. But I think it would be more personal (and more tasty) to make your own gift mix! Stay tuned for a few ideas on that in the coming couple of weeks.

Finally, I want to say a HUGE thank you to the bloggers who contributed to the Doughnuts virtual blog tour! It makes me so happy to see folks having fun with the book, and wow, there were some amazing creations! If you didn’t get a chance to stop by, here are the posts:

CakeSpy’s adorable doughut drawing
Wasabi Prime’s Baked Maple Buns
The Sophisticated Gourmet’s Raised Glazed
Use Real Butter’s Apple Cider Doughnuts for High Altitude Baking!
Cannelle et Vanille’s Gluten Free Maple Glazed
Cream Puffs in Venice’s Birthday Creme Brulee and Maple Glazed Raised

You guys are awesome!!

And, so are these lovely folks who weren’t officially on the blog tour, but have been blogging all about their amazing doughnuts! Check them out:

Joy the Baker’s Baked Chocolate Doughnut Muffins
Ria’s DB doughnuts with my Chocolate Glaze recipe
Family Friendly Food’s Ricotta Drops
It’s My Darlin’s Baked French Crullers
City Arts Magazine’s Maple Bacon Bars
Healthy Chef’s S’More Doughnuts
Kitchen Klatch’s Old Fashioned Sour Creams
My Tartlette’s S’more and (!) Gluten Free Candy Filled Doughnuts

And finally, if you haven’t seen them, the Daring Bakers have been busy cranking out the doughnuts for October… they (mostly) weren’t using my recipes (timing didn’t quite work), but I’d eat their doughnuts anyday! Check out FoodGawker to tempt yourself.

Have you blogged about doughnuts you’ve made from the book? If so, let me know!

6 thoughts on “Trick or Treat: Dirty Snow Doughnuts

  1. lovely doughnuts! makes my mouth water. yumyumyum.want to try this one. a very sinful doughnut (for me). sweet delightful. you have a recipe for this one? can you please post it?

  2. I haven’t blogged about doughnuts I’ve made. Yet. But I’ve made quite a few of your recipes in the book. And This post made me laugh. I made Chocolate Raised, with dark Italian cocoa. They came out wonderful. (Thank You again and again for writing your book!) And decided after cutting out doughnuts to cut the scrap dough into strips. And then tie the strips into knots. You know. Like “bow ties”. And after they were fried and glazed with vanilla glaze….they looked like piles of poo. Shared the doughnut shaped ones and the holes. And ate all the “bow ties”, not all at once, but didn’t share any because they looked like piles of poo. I really like the way the “tied” ones came out but, really, you could have warned me. Still makes me laugh.

  3. In preparation for my review of Doughnuts to be posted shortly on I tried the baked cake and baked raised doughnuts. I haven’t eaten an Entenmann’s cake doughnut in forever due to dietary restrictions and your recipe for baked cake doughnuts was perfect. They really tasted like doughnuts even when baked in a muffin pan. The baked raised were also scrummy and nobody realized they were baked and not fried. Next I will try the baked chocolate cake doughnuts. Any advice how to replicate the Entenmann’s crumb topping (growing up, we always referred to them as “pimple doughnuts”)?

  4. Pinky – yes, I have a baked chocolate cake doughnut recipe on the blog (it’s linked to in the post)… beyond that, just powdered sugar and some chocolate ganache and you are done!

    Tulips & Sand – Thanks!

    Kate – Ha! That’s funny…I hadn’t ever quite gotten the “poo” from the raised chocolate, but maybe with the darker cocoa powder and the tieing! but the chocolate cake doughnuts definitely bring that to mind, even when doughnut shaped…

    Naomi – Awesome! I’ll have to give the Entemann’s thing a think. It’s been a long time since I’ve had their doughnuts, but I seem to recall it being some sort of nut-free strusel topping. I’ll give a few things a try and see if I can match it! It’s a great idea, and I don’t think I have anything quite like that in the book.


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