Spiderweb Donuts: An Unusual Take on a Classic Treat

I’ve always loved the idea of combining art and food in the kitchen, and these spiderweb donuts are my favorite example. They’re not just sweet treats, but little canvases for spooky designs that make the whole process more playful. What I love most is that even if your web isn’t perfect, it looks charming in its own quirky way. They’re a reminder that baking is about fun, not perfection.

Why I keep making these spiderweb donuts

They’re a reminder to enjoy the process, not just the outcome. The web design makes every batch feel unique, and the smell of fried dough with sweet chocolate is irresistible. Plus, they’re a hit at parties, sparking smiles and oohs every time. The messier, the better—because it’s all part of the fun.

Breaking down the ingredients

• Flour: Provides structure, should be all-purpose for the best elasticity.
• Sugar: Sweetens and helps with browning; use fine granulated for even mixing.
• Yeast: Leavens the dough; active dry yeast needs warm water to activate.
• Milk: Adds richness and moisture; substitute with almond milk if dairy-free.
• Butter: For flavor and tenderness; use unsalted for control over salt.
• Chocolate and caramel: For web decoration; choose quality for better drizzles, or melt down your favorites.
• Oil: Deep frying requires neutral oil like canola or vegetable, no extra flavor needed.

Tools and equipment for perfect spiderweb donuts

• Dough cutter or glass: To cut out perfect circles for the donuts.
• Deep fryer or heavy-bottomed pot: For maintaining steady, even oil heat during frying.
• Slotted spoon: To lift donuts out of hot oil safely.
• Piping bag with fine tip: To drizzle the web pattern with melted chocolate and caramel.
• Cooling rack: To drain excess oil and cool the donuts properly.

Step-by-step to craft your spiderweb donuts

Step 1: Mix flour, sugar, yeast, and salt in a large bowl. Add warm milk and melted butter.

Step 2: Knead until dough is smooth and elastic, about 8-10 minutes.

Step 3: Let dough rise in a warm place for 1 hour, or until doubled in size.

Step 4: Roll out dough to about 1 cm thick on a floured surface.

Step 5: Cut into circles with a donut cutter or a glass. Let rest for 10 minutes.

Step 6: Heat oil in a deep fryer or large pot to 180°C (356°F).

Step 7: Fry donuts in batches until golden brown, about 1-2 minutes per side.

Step 8: Remove with slotted spoon, drain on paper towels.

Step 9: While still warm, dip half of each donut into melted chocolate, then drizzle with caramel in a web pattern.

Step 10: Let chocolate set for 10 minutes before serving.

Cooking checkpoints and tips for spiderweb donuts

• Dough should be soft but not sticky, test by if it pulls away cleanly from the bowl.
• Oil temperature must stay steady at 180°C (356°F) for even frying.
• Web drizzle should be quick; slow drizzling causes uneven web lines.
• Don’t over-fry; donuts turn dark quickly, risking a bitter taste.

Common mistakes and how to fix them

• Oil too hot or too cold.? Use a candy thermometer to keep oil at 180°C (356°F).
• Dough is sticky or tearing.? Knead dough until smooth and elastic.
• Web pattern smudges or sinks.? Allow donuts to rest for 10 minutes before frying.
• Web lines are uneven or smudged.? Dip web drizzle quickly in a steady motion.

Spiderweb Donuts

These spiderweb donuts are soft, golden fried treats decorated with intricate web patterns made from melted chocolate and caramel. The dough is kneaded and fried to a tender, airy texture, while the web design adds a playful, spooky touch perfect for parties or festive occasions. Each bite combines crispy exterior with a sweet, melt-in-your-mouth interior, topped with charming web decorations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt
• 3/4 cup warm milk about 110°F/43°C
• 2 tablespoons unsalted butter melted
• 1 cup vegetable oil for frying
• 1/2 cup chocolate melting or melting chips
• 1/4 cup caramel sauce for web pattern

Equipment

• Dough cutter or glass
• Deep fryer or heavy-bottomed pot
• Slotted spoon
• Piping bag with fine tip
• Cooling rack

Method

 

1. Combine the flour, sugar, yeast, and salt in a large mixing bowl, stirring until evenly mixed.
   
2. Add the warm milk and melted butter to the dry mixture, then stir until a sticky dough forms.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic, pressing and folding until it feels soft and slightly tacky.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size and puffy.
5. Gently punch down the risen dough, then roll it out on a floured surface to about 1 cm thickness.
6. Use a dough cutter or glass to cut out circles approximately 3 inches in diameter. Let the cut donuts rest for 10 minutes to relax the dough.
7. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 180°C (356°F).
8. Fry the donuts in batches, turning once, until golden brown and puffed, about 1-2 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined rack to drain excess oil.
9. While still warm, dip half of each donut into melted chocolate, then place on a cooling rack.
10. Fill a piping bag with caramel sauce fitted with a fine tip. Quickly drizzle caramel in a web pattern over the chocolate-dipped donuts before the chocolate sets.
11. Let the web pattern set for about 10 minutes, then serve these fun, spooky donuts with a delightful crunch and a sweet web decoration.

Notes

For best results, keep oil temperature steady at 180°C and work quickly when piping the web pattern. You can also customize web decorations with different sauces or edible colors.