Making spiderweb donuts started as a goofy idea for Halloween but turned into a quick fix for my sweet tooth. They’re a little messy, a little whimsical, and totally satisfying. Nothing beats the smell of freshly fried dough mixed with a hint of vanilla and sugar—pure comfort in a bite.
This recipe is all about capturing that nostalgic, slightly chaotic joy of childhood treats. Plus, it’s a fun way to get kids or friends involved in the kitchen without fuss. When you pull them out of the oil, crispy and golden, you’ll remember why donuts are such an instant hit.
Why These Webs Keep Catching Me
They remind me of childhood, the messy kitchen, and the thrill of creating something playful. The web pattern makes them feel special, even if they’re just fried dough. Plus, the smell of warm oil and sweet glaze pulls me right back to weekends at home.
Inside the Web: Ingredient Breakdown
- All-purpose flour: The backbone of the dough, giving structure and chew. Use unbleached for better flavor.
- Active dry yeast: The magic that makes these donuts rise, creating that soft interior. Freshness matters.
- Sugar: Sweetens the dough and helps with browning. Feel free to swap for honey or maple syrup.
- Milk: Keeps the dough moist and tender, adding richness. Almond or soy milk can work here.
- Butter: Adds flavor and a slight crispness. Use vegan butter if dairy-free.
- Eggs: Bind the dough, make it tender. Flax eggs can be a good substitute.
- Oil for frying: A neutral oil like vegetable or canola. It gives the donuts that crispy exterior.
Tools of the Web: What You Need to Make Spiderweb Donuts
- Mixing bowls: To combine and let the dough rise comfortably.
- Rolling pin: To roll out the dough evenly.
- Donut cutter or glass and bottle cap: To cut out perfect donut shapes.
- Deep fryer or heavy-bottomed pot: For frying the donuts safely and evenly.
- Slotted spoon or spider strainer: To lift donuts from hot oil without splashing.
- Cooling rack or paper towels: To drain excess oil and cool the donuts.
Crafting the Web: Step-by-Step
Step 1: Mix flour, sugar, yeast, and salt in a bowl. Let sit for 5 minutes until frothy.
Step 2: Add warm milk, melted butter, and eggs. Stir until a sticky dough forms.
Step 3: Knead on a floured surface for 8-10 minutes until smooth and elastic.
Step 4: Let dough rise in a warm spot for 1 hour, covered, until doubled in size.
Step 5: Punch down the dough and roll out to about 1.5 cm thick.
Step 6: Cut into circles using a donut cutter or a glass and a bottle cap.
Step 7: Heat oil in a deep fryer or large pot to 180°C (350°F).
Step 8: Fry donuts in batches until golden, about 2-3 minutes per side.
Step 9: Drain on paper towels. While still warm, poke a hole in the center for the web.
Catching the Flaws: Tips to Perfect Your Spiderweb Donuts
- Dough not rising enough? Warm the room slightly or add a pinch more yeast.
- Oil not hot enough? Use a thermometer and wait until it hits 180°C (350°F).
- Donuts too greasy? Drain on paper towels immediately after frying.
- Web not visible? Use a toothpick or skewer to drag through the glaze while still warm to create the web pattern.
Avoiding the Web of Errors: Common Mistakes and How to Fix Them
- Dough sticking to everything.? If the dough is too sticky, dust lightly with flour and knead briefly.
- Donuts turning dark too quickly.? Keep an eye on the oil temperature and adjust heat as needed.
- Web lines smudging or not showing.? Use a toothpick or skewer to create web patterns while donuts are still warm.
- Greasy finish.? If donuts are greasy, let them drain longer on paper towels.
Spiderweb Donuts
Ingredients
Equipment
Method
- Mix the warm milk with yeast and a pinch of sugar in a bowl. Let sit for 5 minutes until frothy and bubbly—that's the yeast activating.
- Add the remaining sugar, salt, melted butter, and egg to the yeast mixture. Stir until combined and smooth.
- Gradually add the flour, mixing with a spoon or dough hook until a sticky dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 hour until doubled in size.
- Punch down the risen dough gently and roll it out on a floured surface to about 1.5 cm thickness.
- Use a donut cutter or a glass with a bottle cap to cut out circles from the dough. Re-roll scraps as needed for more donuts.
- Heat oil in a deep fryer or large pot to 180°C (350°F). Once hot, carefully add donuts in batches, frying for 2-3 minutes per side until golden brown and crispy.
- Use a slotted spoon to remove the donuts and drain on paper towels. While still warm, gently poke a hole in the center of each donut for web decoration.
- Mix powdered sugar with milk to create a smooth glaze. Drizzle or spread it over the donuts while they are still warm.
- While the glaze is still wet, use a toothpick or skewer to drag through the glaze, creating web patterns that will set as the glaze cools.
- Let the decorated donuts sit for a few minutes until the glaze hardens slightly. Serve warm or at room temperature for a delightful, playful treat.
Notes
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
