Baked Red Velvet Donuts
Classic red velvet cake transformed into a donut, glazed with a sweet and slightly tangy icing.
Yield
12 servingsPrep
15 minCook
15 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
unbleached all-purpose flour
or regular all-purpose flour |
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | tablespoons |
cocoa powder
unsweetened |
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
sugar
|
|
| 1 | each |
eggs
extra large |
|
| 2 | tablespoons |
butter, unsalted
melted and slightly cooled |
|
| ¼ | cup |
chocolate chips (semi-sweet)
melted and slightly cooled |
*
|
| ½ | tablespoon |
vanilla extract
|
|
| ½ | cup |
buttermilk
|
|
| 1 | tablespoon |
food coloring
red, or a few dots of red paste coloring |
*
|
| Icing | |||
| 2 | tablespoons |
water
|
|
| 1 | tablespoon |
buttermilk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
unbleached all-purpose flour
or regular all-purpose flour |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 3E+1 | ml |
cocoa powder
unsweetened |
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
extra large |
|
| 3E+1 | ml |
butter, unsalted
melted and slightly cooled |
|
| 59 | ml |
chocolate chips (semi-sweet)
melted and slightly cooled |
*
|
| 7.5 | ml |
vanilla extract
|
|
| 118 | ml |
buttermilk
|
|
| 15 | ml |
food coloring
red, or a few dots of red paste coloring |
*
|
| Icing | |||
| 3E+1 | ml |
water
|
|
| 15 | ml |
buttermilk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 473 | ml |
powdered sugar
|
|
Directions
Preheat oven to 350℉ (180℃). Spray or grease with vegetable shortening donut pan(s).
Into a large bowl, sift together the flour, baking powder, baking soda, cocoa powder and salt; set aside.
In another large bowl, mix together the sugar and egg. Add the melted butter, melted chocolate, vanilla extract and buttermilk; mix well to thoroughly combine.
Gradually add the dry ingredients in the first bowl to the wet mixture, mixing just until combined.
With a spoon or a pastry bag, carefully fill prepared donut pan(s) with the batter, filling each opening about two-thirds full (or you could use a standard ice cream scoop, filling scant-level; dollop on each donut opening and with wet finger, open up the hole, pushing the batter to the sides evenly).
Bake for 12 to 15 minutes (donuts should spring back with touched lightly).
Cool completely on wire rack.
Prepare icing: With a wire whisk, combine all ingredients until smooth.
- Dip the donut tops in the icing, letting excess fall back into the bowl (be careful not to let crumbs get in the icing). Let dipped donuts dry/set on rack.
In the alternative, you could use a homemade or canned cream cheese frosting to top the donuts.
