Red Velvet Donuts with Glaze

These Red Velvet Donuts with Glaze are made from scratch and have a hint of cocoa and vanilla.

I love to enjoy Red Velvet year round, but Valentine’s Day practically requires that something red velvet be made. I like to have fun with Valentine’s Day breakfast and this year I am planning ahead of time.  Last year we had Red Velvet Pancakes with Cream Cheese Drizzle. Pancakes are my favorite and I totally devoured them.

This year I want to do donuts so I tried out a recipe from a cookbook I got for Christmas The Red Velvet Lover’s Cookbook: Best-Ever Versions for Everything Red Velvet, with More than 50 Scrumptious Sweets and Treats. This is actually the first time I’ve eaten a red velvet donut so I can’t compare them to others, but I thought they were pretty darn good. My kids remarked that they taste kind of like funnel cake. These Red Velvet Donuts are fried, not baked. It’s a day for indulgences isn’t it?

They are covered in a sweet glaze, but now I am wishing I had made a cream cheese frosting for them. Red velvet is kind of naked without cream cheese.

But regardless, won’t your kids think Red Velvet Donuts are a real treat for Valentine’s Day?

Red Velvet Donuts with Glaze

By Christin Mahrlig

Prep: 2 hours hrs

Cook: 10 minutes mins

Total: 2 hours hrs 10 minutes mins

Servings: 24

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These Red Velvet Donuts with Glaze are made from scratch and have a hint of cocoa and vanilla.

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Ingredients

• ▢ 2 packages active dry yeast, (1/4-ounce)
• ▢ 1/4 cup warm water
• ▢ 1 1/2 cups lukewarm milk
• ▢ 1/2 cup sugar
• ▢ 1 teaspoon salt
• ▢ 2 large eggs
• ▢ 1/3 cup vegetable shortening
• ▢ 5 cups all-purpose flour
• ▢ 1 tablespoon unsweetened cocoa powder
• ▢ 1 tablespoon red liquid food color
• ▢ Vegetable oil

Glaze

• ▢ 2 cups confectioners' sugar
• ▢ 2 tablespoons milk
• ▢ 1/2 teaspoon vanilla extract

Instructions 

• Stir the yeast into the warm water and let sit for 5 minutes.
• In a mixing bowl, combine milk, sugar, and salt. Using a mixer with a paddle attachment, beat in eggs one at a time, stopping to scrape down the sides of the bowl after each addition.
• Beat in shortening and 2 cups of flour.
• In a small bowl, stir together cocoa powder and food coloring to make a paste.
• Add food coloring paste to dough and mix well.
• Keep adding flour, 1/2 cup at a time, until dough begins to pull away from sides of bowl.
• Switch to a dough hook and knead dough for 5 to 8 minutes, until soft but not sticky.
• Place dough in a lightly oiled bowl, turning dough to coat it in oil.
• Cover bowl with plastic wrap and let rise until it doubles in bulk, about 1 1/2 hours.
• Fill a Dutch oven with about 2 inches of oil and heat to 350 degrees.
• Cut dough into four pieces, and working 1 piece at a time, roll dough out on a lightly floured surface to a thickness of 1/4-inch. Use a 3-inch round cookie cutter and a small round cutter to cut donuts. You can use the small round cutter to make more donut holes out of the scraps.
• Carefully slide a few donuts into the oil. Fry for 35 to 45 seconds and then flip over. Cook the second side about 30 seconds and then place on a rack or a paper towel-lined baking sheet.
• For glaze, combine confectioners' sugar, milk, and vanilla extract in a bowl and whisk until smooth.
• Drizzle glaze on top of dounuts.

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Source: The Red Velvet Lover’s Cookbook: Best-Ever Versions for Everything Red Velvet, with More than 50 Scrumptious Sweets and Treats

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