Friday, February 14, 2014

Baked Red Velvet Donuts

A few years ago I rediscovered my love for donuts.

While macarons are my favorite treat to make, donuts are my favorite treat to eat. I am not picky about them. I will go to Top Pot, Voodoo, Mighty O, the bakery at Safeway... I can even get on board with the pre-packaged donettes (the crumb variety, please and thank you.)

I shared red velvet macarons the other day, so it seems natural to counter those with my other favorite. This means more red velvet. These donuts are baked, glazed, sprinkled and ready for your face.

My one shred of advice for this recipe: grease your donut pan liberally. Like a bunch. It should glisten like this (in the wells too!) Otherwise, your donuts will not leave the pan.

Happy Valentine's Day!

Baked Red Velvet Donuts
makes 6 donuts

1 c cake flour (or 1 c AP flour -2T flour; plus 2T corn starch)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons cocoa powder
1/3 c granulated sugar + 2T
1 egg
1 teaspoon vinegar (white or cider)
2 Tablespoons vegetable oil
1/3 c milk
1/4-1/2 teaspoon red food coloring (depending on how bright you want it)
sprinkles, for decorating
1 batch cream cheese glaze (recipe follows)
- - -
pre-heat oven to 425F
1. In a medium bowl, sift together first 5 ingredients
2. In a smaller bowl, whisk together wet ingredients and sugar
3. Add the wet ingredients to the dry and stir until smooth and combined
4. Liberally coat your donut pan with cooking spray
5. Spoon or pipe batter into the donut wells about 2/3 full)
6. Bake for 7-8 minutes
7. Allow donuts to cool for 5 minutes in pan before removing them
8. Cool completely before dipping in glaze and sprinkling!

Cream Cheese Glaze
frosts 6 baked donuts

3 tablespoons cream cheese, soft
1/2 c powdered sugar
dash vanilla
3-5 Tablespoons heavy cream (depending on thickness desired)
- - -
1. In a small bowl stir cream cheese until smooth; add sugar and vanilla
2. Stir to combine then, whisking constantly, add cream until glaze reaches desired thickness (the less cream, the more spreadable your glaze... more cream will give you a dip-able consistency. I used 4 Tablespoons.)

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