Voodoo Doughnut in Portland, Oregon, is famous for its quirky, over-the-top doughnuts, especially the iconic Voodoo Doll and Bacon Maple Bar. This copycat recipe recreates the signature flavors and textures—a soft, yeasted dough, a tangy glaze, and playful toppings—so you can enjoy them at home. It’s a fun weekend project that yields impressively professional-looking doughnuts.
Ingredients
- 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 2 ¼ teaspoons (7 g) active dry yeast (one packet)
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- ¼ cup (50 g) granulated sugar
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 4 tablespoons (57 g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 4 cups / 960 ml)
- For the glaze: 2 cups (240 g) powdered sugar, ¼ cup (60 ml) milk, 1 teaspoon vanilla extract
- For the chocolate glaze: 1 cup (120 g) powdered sugar, 3 tablespoons (20 g) unsweetened cocoa powder, 3 tablespoons (45 ml) milk
- For the bacon topping: 6 slices bacon, cooked crisp and crumbled
- For the Voodoo doll decoration: 12 pretzel sticks, red and green gel food coloring, 1 tablespoon (15 ml) raspberry jam (or red frosting)
Instructions
- In a small bowl, combine warm milk and yeast. Let sit for 5 minutes until frothy.
- In a large bowl, whisk together flour, sugar, and salt. Add the yeast mixture, eggs, melted butter, and vanilla. Stir until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 8–10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough. On a floured surface, roll to ½-inch (1.25 cm) thickness. Cut out 12 rounds with a 3-inch (7.5 cm) doughnut cutter (or a large cookie cutter and a small one for the hole). Re-roll scraps and cut again.
- Place doughnuts on a parchment-lined baking sheet, cover loosely, and let rise for 30 minutes.
- Meanwhile, prepare glazes: In separate bowls, whisk together the glaze ingredients and the chocolate glaze ingredients until smooth. Set aside.
- Heat oil in a deep pot to 350°F (175°C). Fry doughnuts in batches, 2–3 at a time, for 1–2 minutes per side until golden brown. Drain on paper towels.
- For the Voodoo dolls: while still warm, dip one side of each doughnut into the chocolate glaze, then use a pretzel stick as the “prickle� (insert into the side). Use red gel to make a “heart� and green gel for “eyes� (or drizzle with raspberry jam).
- For the bacon maple bars: dip the top of each doughnut into the maple glaze (or make a simple maple glaze by substituting maple syrup for the milk in the glaze recipe), then sprinkle with crumbled bacon.
- Let glazes set for 10 minutes before serving.
Tips
- Use a candy thermometer to maintain oil temperature; if it drops too low, doughnuts will be greasy.
- For a vegan version, substitute almond milk and flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg).
- If you don’t have a doughnut cutter, use a large round cookie cutter and a small bottle cap for the hole.
- Don’t over-knead; the dough should be soft and slightly tacky, not stiff.
Serving Suggestions
Serve these doughnuts fresh the same day with a cup of strong coffee or cold milk. They’re perfect for brunch, birthday parties, or any celebration. For a Portland-style spread, pair with a side of fresh fruit or a simple green salad to balance the sweetness.
Variations
- Instead of bacon, top with crushed cereal or chopped nuts for a crunchy texture.
- For a citrus twist, add 1 teaspoon orange zest to the dough and use orange juice in the glaze.
- Make a filled version: after frying, inject with raspberry jam or custard using a piping bag.
- Try a matcha glaze: whisk 1 tablespoon matcha powder into the powdered sugar glaze.
Storage and Reheating
Store doughnuts in an airtight container at room temperature for up to 2 days. They are best eaten within 12 hours. To reheat, microwave for 10 seconds or warm in a 300°F (150°C) oven for 5 minutes. Do not refrigerate, as this dries them out.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount and skip the proofing step; mix directly into the flour.
Why are my doughnuts dense? This usually happens if the dough wasn’t kneaded enough or the oil was too hot, causing the outside to cook before the inside rises. Ensure the oil is at 350°F (175°C) and fry in small batches.
Can I bake these instead of frying? Yes, shape the doughnuts and bake at 375°F (190°C) for 10–12 minutes. They will be more cake-like and less fluffy.
How do I get the glaze to stick? Dip the doughnuts while they are still warm (but not hot) so the glaze adheres and sets properly.
Can I make the dough ahead? Yes, after the first rise, punch down and refrigerate overnight. Let it come to room temperature before rolling and cutting.
What is the best oil for frying? Use a neutral oil with a high smoke point, like canola or vegetable oil.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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