Black Cat Donuts

Get your chocolate frosted donuts Halloween with a few simple, and adorable, tweaks.


  • For the donuts:
  • 1 envelope active dry yeast
  • 4 cups all-purpose flour, divided
  • 1/3 cup sugar, divided
  • 2 tablespoons warm water
  • 1 egg
  • 2 egg yolks
  • 1/2 cup whole milk, warm
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon orange zest
  • 1 teaspoon kosher salt
  • 6 tablespoons butter, room temperature
  • 2 quarts vegetable oil, for frying
  • For the glaze and decoration:
  • White chocolate candy melts
  • Whole almonds
  • 2 ounces bittersweet chocolate, chopped
  • 2 1/2 ounces darkest unsweetened chocolate, chopped
  • 3/4 cup heavy cream
  • 3/4 cup sugar
  • 4 tablespoons butter, room temperature
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  • Black gel food coloring
  • Googly candy eyes
  • Large light pink nonpareils


  1. For the donuts: In a small bowl, mix yeast with 1 tablespoon of flour, 1 tablespoon of sugar and 2 tablespoons of warm water. When yeast is bubbly, about 5 to 7 minutes, place in the bowl of a stand mixer.
  2. Add in egg, egg yolks, milk, vanilla extract, almond extract, orange zest, salt, 2 cups of flour and remaining sugar. Mix until combined, then add in butter gradually, mixing well between additions. Add remaining flour a bit at a time until the dough is smooth and shiny. When the dough is no longer sticky it is ready. Place the dough in a greased bowl and cover. Allow to rise for about 1 hour, until the dough has doubled in size.
  3. Roll out dough to about 3/4 inch thick. Using a 3-inch round cookie cutter, cut rounds and set aside on a parchment-lined sheet tray. Cut centers out with a 1 1/2-inch cutter, reserving holes. Cover the donuts and holes and set aside to rise, about 45 minutes.
  4. In a large Dutch oven or other heavy-bottomed pot, heat oil to 350 degrees.
  5. Fry donuts for about a minute per side, and set aside to cool slightly on a paper towel-lined tray.
  6. For glaze and decoration: Heat some white candy melts and dip the round end of an almond into the mixture. Press the almonds into the donuts to resemble cat ears. Allow to set fully.
  7. In a large heatproof bowl, place the chopped bittersweet and unsweetened chocolate. In a medium saucepan, heat the heavy cream and sugar over medium heat until sugar is dissolved. Pour the sweet cream over the chocolate and let it stand until chocolate is melted. Stir well until completely homogenous and then add butter, almond extract and salt, whisking until combined. Allow to thicken slightly before dipping donuts.
  8. Once donuts are dipped, top them with candy eyes and pink nonpareil noses. Heat about a half cup of white chocolate candy melts and place them into a piping bag. Pipe whiskers and mouths on the donuts. Allow to set then serve.