Monday, February 13, 2012

Red Velvet Donuts

Are you still looking for a special treat to make your Valentine?
How about red velvet donuts?
I think these are the perfect Valentine to give to yourself this year!
All you need are donut pans to bake these in.
Happy Valentine's Day!

I found the donut recipe on Taste and Tell. These donuts were a bit dry so next time I will probably shorten the cooking time to see if that helps. For the glaze I relied on Alton. Since I did not have any whole milk, I substituted skim and halved the recipe. It tasted great but definitely thinned the glaze for coating.

For the donuts, you will need:
*2 1/4 cups flour
*1 tablespoon baking powder
*1 teaspoon baking soda
*1/2 teaspoon salt
*3/4 cup sugar
*1 egg
*2 tablespoons unsalted butter, melted
*2 ounces unsweetened chocolate, melted
*1/2 tablespoon vanilla extract
*1/2 cup buttermilk (I used 1/2 cup milk and 1/2 tablespoon white vinegar)
*1 tablespoon red food coloring

1. Preheat the oven to 350. Grease your donut pan.

2. Combine the flour, baking powder, baking soda and salt in a large bowl.

3. In another large bowl, whisk together the sugar and egg. Stir in the melted butter and melted chocolate. Once combined, add in the vanilla extract, buttermilk, and red food coloring.

4. Gradually add the dry ingredients to the wet red mixture. Mix just until combined. The dough should be stiff.

5. Fill the donut pan with the batter until each cavity is about 2/3 full. Bake for 12-15 minutes. (I would stick closer to 12 to start)

6. Remove donut pans from the oven and let sit for 10 minutes. Remove the donuts and place on a cooling rack.

For the glaze, you will need:
*1/8 cup milk
*1/2 teaspoon vanilla exract
*1 cup powdered sugar

1. Combine milk and vanilla in a small saucepan and heat over low heat until warm. Stir the powdered sugar gradually into the pan. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water (I found success keeping it over a warm burner) Dip doughnuts into the glaze, 1 at a time, and set on a rack placed over a half sheet pan to set for 5 minutes before serving.

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