Cockroach donuts are the ONLY daring dessert you need to try this year

Are you ready to push your dessert game to a daring new level? Cockroach donuts are the only daring dessert you need to try this year, combining unexpected flair with crave-worthy taste.

These cockroach donuts aren’t about actual bugs, of course they’re a playful spin on classic ring donuts with a crispy, crunchy topping that looks like little “cockroaches” but tastes like a deliciously sweet surprise. If you love pushing flavor boundaries while keeping things fun, this recipe is for you.

Why I Can’t Stop Making These Cookies

• Quick win: Ready in just under 30 minutes, perfect when that sweet craving hits.
• Flavor twist: Crispy topping adds a toasty, buttery crunch that elevates each bite.
• Pantry-friendly: Most ingredients are staples you likely already have on hand.
• Kid-friendly: Fun shape and texture impress little ones without weird flavors.
• Seasonal appeal: Ideal for fall or Halloween, but delicious any time of year.

What Type of Main Ingredient Should I Use?

For the base of these crazy cockroach donuts, it’s best to use all-purpose flour that’s fresh and dry. Aim for flour that hasn’t been sitting open for months to ensure a tender crumb.

If you’re using a topping that mimics the “cockroach” crunch, consider fresh or frozen nuts, toasted until golden. Toss any frozen nuts in a kitchen towel to pat dry before toasting, and avoid oily or overly moist nuts which could weigh down the topping or make the donuts soggy.

Dried fruit or candied peel works well as a texture and flavor contrast. If you choose dried fruit, soak and drain it well to keep your donut dough from becoming too sticky or dense.

Options for Ingredient Alternatives

• Butter: Swap with coconut oil for a subtle tropical note; chill dough 30 minutes before baking to firm up.
• Chocolate: Use white, dark, or semi-sweet chips depending on your preferred sweetness balance.
• Milk: Almond, oat, or soy milk work well as dairy substitutes in the dough.
• Extracts: Try almond, maple, or orange extracts instead of vanilla for flavor twists.
• Fruit: Fresh berries or dried cranberries add bursts of tang; add fresh last and fold gently.

The Biggest Challenges While Baking

• Adding crunch topping last: Fold any delicate nuts or seeds in gently to avoid crushing or breaking.
• Butter temperature matters: Too cold makes dough hard to mix; too warm makes it greasy. Aim for softened but cool.
• Overmixing the dough causes tough donuts; stir just until ingredients come together.
• If dough feels dry or crumbly, add milk 1 tablespoon at a time until it holds.
• Chill dough 30 minutes before baking for better shape and texture.

Storage & Freezing Instructions

Room temperature: Store cockroach donuts in an airtight container for up to two days.
Refrigerator: Keeps fresh for up to one week; bring to room temperature before serving.
Freezing: Freeze baked donuts in a single layer on a baking sheet, then transfer to a sealed bag. Thaw at room temperature.
Make-ahead dough: Prepare dough and freeze in a disk wrapped tightly in plastic wrap. Thaw overnight in the fridge before baking.

Estimated Nutrition

Whole batch (makes about 12 donuts):

• Calories: roughly 1800 kcal
• Fat: 80 g
• Carbohydrates: 230 g
• Protein: 20 g

Per donut:

• Calories: about 150 kcal
• Fat: 7 g
• Carbohydrates: 19 g
• Protein: 1.5 g

Ingredients

• 2 1/2 cups all-purpose flour (300 g)
• 1/2 cup granulated sugar (100 g)
• 1/2 cup unsalted butter, softened (115 g)
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 cup milk (120 ml), plus 1 Tbsp if dough is dry (optional)
• 1/2 cup mixed nuts, toasted and chopped (60 g)
• 1/4 cup white chocolate chips (45 g)
• 1/4 cup dried cranberries, chopped (40 g)

Step-by-Step Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2 minutes.
3. Beat in the egg and vanilla extract until fully combined.
4. In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing gently until just combined.
5. Add milk as needed if the dough feels too dry; stir to form a soft dough.
6. Fold in the chopped nuts, chocolate chips, and dried cranberries gently to preserve texture.
7. Using your hands, shape the dough into small donut rings about 3 inches in diameter. Place on baking sheets, leaving 2 inches apart, and bake 15 to 18 minutes until golden around edges. Cool slightly before enjoying.

Tips, Variations & Serving Ideas

• Add cinnamon or pumpkin spice to the dough for seasonal warmth.
• Coat the baked donuts in cinnamon sugar for extra sweetness and crunch.
• Underbake by 2 minutes for gooey, soft centers.
• Serve with a drizzle of maple syrup or a dusting of powdered sugar.
• Store leftovers in an airtight container lined with paper towels to maintain texture.
• Swap nuts for seeds like pumpkin or sunflower for nut-free versions.
• Top with a simple glaze made from powdered sugar and milk for extra shine.

FAQs

Q: Do cockroach donuts actually contain cockroaches?
A: No, the name refers to the crunchy topping that resembles tiny “cockroaches” but is made from nuts and chocolate.

Q: Can I make these donuts vegan?
A: Yes, replace butter with coconut oil and egg with flax or chia seed egg to keep them vegan-friendly.

Q: How do I keep the donuts fresh longer?
A: Store in an airtight container in the fridge and consume within a week for optimal freshness.

Save This for Later

Love a dessert that’s both playful and delicious? Save this cockroach donuts recipe to your Pinterest boards for the next time you want to wow your friends with something daring and delightful. Sharing is caring!