Red Velvet Donuts

Red Velvet Donuts

Gorgeously soft and light donuts that are bursting with red velvet flavour and are topped with the most decadent cream cheese glaze. These donuts are best reserved for special occasions because they truly are that little bit special!

There really is something beautiful about red velvet, the deep beautiful red colour, the ever so slight cocoa taste and the delicious sweet tang of cream cheese. They are just so divine. Now these are not your every day donuts, these are special donuts! I make these for special occasions such as Valentines day, Anniversaries and when there are celebrations happening as there really is something beautifully festive about these deep red beauties.

I tried to stay true to all the classic ingredients that go into making a beautiful red velvet cake, such as buttermilk, cocoa and vinegar and incorporated them into the donut dough, and to my delight the result was a red velvet cake in the form of a beautiful light donut and dare as I say just as good as the cake! Please be aware that before the first proofing the batter will be very soft and sticky and will not fully come together. However, after kneading the dough on a  heavily floured surface with floured hands it does just come together. This may be slightly harder to work with, but so worth it as you end up with the lightest and fluffiest donuts imaginable.

These beauties are best eaten on the day but can be stored in an air tight container, in the fridge, for up to 2 days, but you will need to give them a quick 10 -25 seconds zap in the microwave to soften and make them fluffy again. These donuts scream decadence and truly are a special treat for your loved ones or even for yourself, because you need to treat yourself every now and then and these donuts will take you to a very happy indulgent place!

RED VELVET DONUTS

February 8, 2019
: 12 - 14 donuts
: 20 min
: 20 min

Gorgeously soft and light donuts that are bursting with red velvet flavour and are topped with the most decadent cream cheese glaze. These donuts are best reserved for special occasions because they truly are that little bit special!

By:

Ingredients
  • Donuts:
  • 7g packet of instant yeast
  • ¼ cup (60ml) warm water (NOT BOILING)
  • ¼ cup (55g) unsalted butter, melted
  • ¾ cup (180g) buttermilk, at room temperature
  • 1 large egg
  • 1 tsp cider vinegar
  • ½ tsp red colour paste
  • 3 cups (390g) plain flour
  • 1 ½ tbsp cocoa powder
  • ½ cup (110g) caster sugar
  • ½ tsp salt
  • Flour for rolling
  • Oil for deep frying
  • Cream Cheese Glaze:
  • 1 cup (125g) icing sugar
  • 1/3 cup (40g) cream cheese
  • 1 tbsp corn syrup
  • ½ tsp vanilla paste
Directions
  • Step 1 In the warm water sprinkle the yeast and set aside for 5 – 10 minutes until mixture has foamed up and developed bubbles. (This is crucial, if for some reason the mixture has not foamed up, start again with new yeast and water. Make sure the water is warm but not boiling as otherwise it will kill the yeast).
  • Step 2 In the bowl of the stand mixer combine the butter, buttermilk, egg, vinegar, colour paste and foamy yeast mixture.
  • Step 3 In another bowl thoroughly combine the flour, cocoa, sugar and salt. Add to the bowl of the stand mixer to the wet ingredients and using a dough hook beat slowly at first and once mixture starts to combine increase speed to medium.
  • Step 4 Beat for 6 – 8 minutes, until the dough is smooth and soft. Dough will be sticky and won’t come together into a ball.
  • Step 5 Cover the bowl with a damp tea towel and leave to proof in a warm area, until the mixture has doubled in size. Depending on your temperature conditions this can take anywhere between 1 to 2 hours. (In winter I turn my oven on low for 10 minutes, and then turn the heat off and leave the dough to proof in the oven).
  • Step 6 Once the dough has doubled in size, thoroughly dust your hands in flour and knead the air out of the dough on a well floured surface. Keep dusting your hands and work surface with flour as dough will be sticky. Important to knead all the air out or otherwise when you fry the donuts bubbles will form.
  • Step 7 Dough should be less sticker and easy to roll out. If not dust the dough with flour and roll. Using a donut ring cutter cut out rings that are approximately 1 ½ cm (0.6 inch) thick. Make sure you cover cut out donuts and remaining dough with damp tea towel as you are working to avoid drying out the dough.
  • Step 8 Proof the cut out donut rings in a warm area until they have doubled in size, 10 – 20 minutes.
  • Step 9 Heat enough oil to fully cover the donuts. I find the best temperature to fry the donuts is 180 °C (360°F). As soon as you place the donut into the oil it should float to the top and start puffing up on the side touching the oil. Using a large metal spoon quickly splash the top of the donut with the hot oil so that the top also starts to puff up so you get evenly puffed donuts. Cook each side for approximately 2-3 minutes. Drain on kitchen paper. Work in batches until all the donuts have been fried.
  • Step 10 Make Glaze: Whisk together all the glaze ingredients in a deep bowl. Keep whisking until mixture is completely smooth. Dip cooled donuts halfway into the glaze to coat the tops of the donuts.
  • Step 11 Enjoy x



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