Wednesday, February 26, 2014

Red Velvet Cake Donuts

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There is this love affair with red velvet desserts. It's no wonder, considering it's really a chocolate cake with a touch of red color stirred in. But it seems as if I've noticed more 'red velvet' desserts and menu items in restaurants lately. Given that, I knew I had to include a red velvet donut in my classes. These Red Velvet Cake Donuts incorporate cake flour, buttermilk, vinegar, cocoa and red food color with the usual suspects to create a light, airy and delicious donuts that are sure to please...

 If you enjoy donuts, you will definitely want to invest in a couple donut pans. These are great to use for baked donuts like this recipe! Making these donuts were easy since it's one where everything is stirred in a bowl and then spooned into a donut pan before baking. These pans are the typical donut rings, but stay tuned... I'll be sharing other donut pans available on the market in a later donut post.

A special thanks to Plugra European Style Butter for adding some delicious flavor to my donuts. A small amount goes a long way and when you're using quality ingredients like Plugra, you can always be sure the results will be amazing. In fact, these were delicious with a cream cheese frosting, but you could definitely play around with other flavors of frostings and glazes, not to mention toppings like sprinkles and jimmies. Donuts are meant to be fun so play with your food! :)



Baked Red Velvet Cake Doughnuts

makes 10-12 standard-sized doughnuts
recipe adapted from Wilton

1 cup cake flour*
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
1/3 cup granulated sugar + 2 tablespoons
1 large egg, lightly beaten
1/3 cup buttermilk + 1 tablespoon
2 tablespoons unsalted PLUGRA butter, melted and cooled
1 teaspoon vanilla extract
3/4 teaspoon distilled white vinegar
1/2 teaspoon baking soda
1/4 teaspoon no taste red food coloring [Wilton brand]

Preheat oven to 350 degrees F.
In a large bowl, whisk together the  flour, cocoa, sugar, salt and baking powder.
Add in buttermilk, egg, and melted PLUGRA butter stirring until well blended.
In a small bowl, combine baking soda and vinegar together, then add in vanilla. Transfer mixture into the doughnut batter; then stir in red food coloring.
Spoon or pipe batter into greased donut pan, filling each mold 2/3 of the way full.
Bake in preheated oven for 10-12 minutes or until tops spring back when you touch them.
Let the donuts cool in the pan for 5 minutes before removing and glazing.

* You can use all-purpose flour, but the donuts will not be as cakey as the ones made with cake flour.
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