Red Velvet Donuts
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Red Velvet Donuts
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A recipe for Red Velvet Donuts! These decadent, cake-based doughnuts are fried until golden and coated in a sweet glaze or cream cheese frosting.
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Ingredients
Red Velvet Donuts:
- 3 cups (375 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 3 tablespoons (18 grams) Dutch-processed cocoa powder
- 1 tablespoon (12 grams) baking powder
- 1/2 teaspoon salt
- 1/2 cup (120 grams) buttermilk
- 3 tablespoons (42 grams) unsalted butter softened at room temperature
- 2 large eggs
- 1/2 tablespoon (7 milliliters) distilled white vinegar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon Red food coloring
- vegetable oil for frying
Glaze:
- 2 cups (240 grams) powdered sugar sifted
- Pinch salt
- 1 teaspoon vanilla extract
- 3-4 cup (44-60 milliliters) milk
Cream Cheese Frosting:
- 4 ounces (113 grams) cream cheese softened at room temperature
- 4 tablespoons (60 grams) unsalted butter softened at room temperature
- 1 1/2 cups (180 grams) powdered sugar
- 3 tablespoons (44 milliliters) milk
- 1 teaspoon vanilla extract
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Instructions
To make the Red Velvet Donuts:
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.
- Make a well in the center and add the buttermilk, butter, eggs, vinegar, vanilla extract, and red food coloring.
- Mix just until the ingredients are evenly combined.
- Cover the bowl and refrigerate for 1 hour to allow the dough to become firm and easier to handle.
- Place a sheet of parchment on a work surface and cover with a generous dusting of flour.
- Remove the dough from the refrigerator, dust the top with flour, and roll into a thin sheet about 1/3 inch (8 millimeters) thick, adding more flour just as needed to prevent sticking.
- Use a doughnut cutter or a 3 1/2 inch (9 centimeter) round cutter with a 1 1/2 inch (4 centimeter) smaller round cutter in the center to make individual doughnuts.
- Pour 2 inches (5 centimeters) vegetable oil into a heavy saucepan and place over medium low heat to 340˚F (170˚C), no higher.
- Once heated, add 2-3 doughnuts (I sometimes test the oil first with a smaller doughnut hole).
- Fry for about 1 1/2-2 minutes (a little less for the donut holes) per side until puffed and lightly golden.
- Use a spider strainer to remove the cooked donuts to a paper towel lined plate or baking sheet.
- Repeat with remaining dough, bringing together the scraps and recutting as many as possible.
To make the glaze:
- In a large bowl, whisk together the powdered sugar and salt.
- Whisk in the vanilla extract and enough milk to form a smooth, thin glaze.
- Dip one or both sides of the fried donut into the glaze while still warm. Allow to set briefly before serving.
To make the cream cheese frosting:
- In a large bowl, use a hand mixer or whisk by hand the cream cheese and butter until smooth and creamy.
- Beat in the powdered sugar.
- Whisk in the milk and vanilla extract to create a spreadable frosting.
- Once the donuts have cooled, spread the frosting over the top.
- If desired, crumble one of the fried donut holes and sprinkle over the top of the cream cheese frosting for garnish.
- These Red Velvet Donuts are best the day they are made.
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