I love Halloween, and I’m always so impressed with bloggers who manage to share super-cute Halloween treats that look like mummies or ghosts all October long. Every year I think I’ll be one of them. Alas, I am not. So these doughnuts, I thought they’d be spiders or spider webs or something, but I got busy and the doughnuts were really good. I wanted to take the photos and get the doughnuts in my belly as soon as possible. Did any of you guys go on haunted hayrides growing up? I spent a good chunk of my childhood in southern California, where, at least as far as I could tell, we didn’t have hayrides. So when I was plopped here in southeastern Pennsylvania at the age of thirteen, I found the tradition a bit bizarre. The hayrides were fun though, in a campy sort of way. Anyhow, these hydride farms always boasted that if you made it through the whole ordeal you’d be rewarded with deadly doughnuts and spider cider. I don’t remember what was special about either of those items, but I’m guessing they consisted of nothing more than a box from the local bakery and a cup of plain old hot apple cider. I ate a bunch of these doughnuts and I’m still alive, and I really hope the glaze is bug-free, but they’re no less a great Halloween treat. They’re also whole wheat, but you’d never know it! Whole wheat pastry flour has become my absolute favorite in recent years. It’s whole grain, but is very fine and has a delicate texture, so you don’t get the graininess of regular old whole wheat flour. Bob’s Red Mill makes my whole wheat pastry flour of choice, and they were nice enough to hook me up with a bag of the stuff that I used for this recipe. Feel free to enjoy these doughnuts as is, or come up with your own way of making them cute and scary for the October festivities. Oh, and if you do, please send me a photo. I need all the help I can get!
