Red Velvet Donuts Recipes

RED VELVET DONUTS

Steps:

• Preheat your oven to 375 degrees Fahrenheit. Grease a medium 12-donut donut pan (or two if you have) with vegetable oil cooking spray or butter and set aside.
• In a large bowl, whisk together the flour, cocoa, sugar, baking powder, and salt.
• In a large glass measuring cup, measure the buttermilk.
• Add the eggs and vegetable oil to the buttermilk and whisk with a fork to combine and break up the eggs.
• Add the red food colouring paste and mix well with the wet ingredients until completely blended.
• Add the wet ingredients to the dry ingredients and mix together gently with a rubber spatula just until any streaks of flour disappear. Over-mixing can make the donuts tough and rubbery, so mix gently and only as much as you need to.
• Add the batter to a large piping bag and pipe the donuts into the donut pan cavities only about 1/2 full.
• Bake at 375 degrees Fahrenheit for about 8-11 minutes, or until the donuts are no longer shiny on top and a toothpick inserted into one of the donuts comes out clean.
• Cool in the donut pan for about 5 minutes before removing to a wire rack to cool. Repeat the steps for the next 12 donuts (this recipe makes 24 mini donuts).
• Once cooled slightly, dip the donuts in powdered sugar (use a light spritz of vegetable oil spray on the donuts if the powdered sugar needs help sticking!) and enjoy!

BAKED RED VELVET DONUTS

Steps:

• Cake:.
• 1. Preheat oven to 350 degrees. Spray or grease with vegetable shortening donut pan(s).
• 2. Into a large bowl, sift together the flour, baking powder, baking soda, cocoa powder and salt; set aside.
• 3. 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.
• 4. Gradually add the dry ingredients in the first bowl to the wet mixture, mixing just until combined.
• 5. 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).
• 6. Bake for 12-15 minutes (donuts should spring back with touched lightly).
• 7. Cool completely on wire rack.
• Prepare icing:.
• 2 tablespoons water.
• 1 tablespoon buttermilk.
• 1/2 teaspoon vanilla extract.
• 2 cups powdered sugar.
• With a wire whisk, combine all ingredients until smooth.
• 8. 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.