Glazed Red Velvet Donuts

 

Ever  since I got my donut pan I have been really enjoying trying out different recipes for baked donuts.  Essentially they are cakes in a donut shape . . . but who cares.  They taste brilliant.



Today I adapted the recipe which came with my pan and created a delicious Red Velvet Baked Donut.  I confess I have never tasted Red Velvet anything before, but I know for a fact that people are crazy about Red Velvet Cake and Cupcakes . . . so why not Red Velvet Donuts??



Why not indeed!  This recipe makes 12 donuts.  My pan only bakes six at a time, but it wipes out clean really easily so if you only have a 6 donut sized pan, just wipe it out in between batches and re-butter it.  It will work fine.

 

Apparently Cream Cheese Icing is what most people have on Red Velvet Cake and so I created a  really scrummy Cream Cheese Glaze for these donuts. 



I sprinkled the glazed donuts with some candy sprinkles in white and red . . .

 

Of course I had to have a bite, or two or three . . .

 

It's a tough job, but somebody has to do it.  Tis too bad the Toddster is not fond of chocolate. ☺



Baked . . . not fried.  Much better for you.  Well . . . as long as you don't inhale two or three . . .
(Insert sheepish look here.)



*Glazed Red Velvet Baked Donuts*
Makes 12
Printable Recipe

I am addicted to baked donuts.  This version is fab.  Adapted from the recipe on the back of my donut pan. 

100g plain flour (1 cup)
1/2 tsp baking powder
1/4 tsp salt
2 TBS sifted cocoa powder
7 1/2 TBS caster sugar
1 large free range egg, beaten
6 1/2 TBS buttermilk
2 TBS melted butter
1 tsp pure vanilla extract
3/4 tsp white vinegar
1/2 tsp bicarbonate of soda
1/4 tsp of liquid red food colouring

For the Glaze:
4 TBS cream cheese
1 tsp pure vanilla extract
130g of sifted icing sugar (1 cup)
4 to 5 TBS of milk or as much as it takes

Sprinkles to decorate

P{reheat the oven to 2oo*C/400*F/ gas mark 6.  Butter a donut pan really well.  (The large one that makes big donuts.  You will need to use it twice.  Just wipe it out really well in between baking and re-butter it.)

Whisk together the flour, baking powder, salt, cocoa powder and sugar.  Beat together the buttermilk, vanilla, melted butter and egg.  Beat this into the flour, mixing well.  Stir together the soda, vinegar and red colouring.  Stir this in to the batter until it is uniformly combined and smooth.  Spoon the batter into the prepared pan, filling the holes 2/3 full.  Bake in the heated oven for 8 to 10 minutes until the tops spring back when lightly touched.  Let cool in the pan for about 5 minutes before tipping out onto a wire rack to cool completely.   Clean the pan, re-butter, fill again and bake as above.

Allow the donuts to cool completely before glazing.

To make the glaze whisk together the cheese, vanilla, icing sugar and enough milk to give you a thick glaze consistency.  Dip the tops of the doughnuts into the glaze, twisting them to coat well.  Place back onto the wire rack and dust with sprinkles if desired.  Allow to set before eating.  Store in an airtight container.