Baked Red Velvet Doughnuts Recipe

Ever wanted to bake something that not only tastes divine but also looks like a work of culinary art? Cue the entrance of my go-to Red Velvet Doughnuts, topped with a luscious glaze that’s practically begging for a hashtag moment.

Change your baking routine with my Red Velvet Baked Doughnuts. I love how the buttermilk works with a hint of cocoa in the base of the doughnut to create that traditional red velvet flavor.

And I love these doughnuts for breakfast. They’re baked, not fried, so they’re not as heavy.

The vibrant red color? Totally unnecessary, but also perfect for Christmas.

Baked Red Velvet Doughnuts Recipe Ingredients

• All-Purpose Flour: Primary source of carbohydrates; provides structure and texture.
• Unsweetened Cocoa Powder: Adds rich chocolate flavor; contains antioxidants.
• Granulated Sugar: Sweetens the doughnuts; helps achieve tender texture.
• Buttermilk: Adds richness; acidity helps dough rise for fluffiness.
• Red Food Coloring: Gives iconic red velvet hue; visually appealing.
• Powdered Sugar: Creates smooth glaze; adds sweetness and shine.

Baked Red Velvet Doughnuts Recipe Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 teaspoons red food coloring
• For the glaze: 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

How to Make this Baked Red Velvet Doughnuts Recipe

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and give a doughnut pan a light coat of greasing.

2. In a spacious bowl, combine and mix thoroughly the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Then, add granulated sugar, and mix so that no lumps remain.

3. In a separate bowl, mix together the buttermilk, egg, melted butter, vanilla extract, and red food coloring. Whisk these wet ingredients until they are well blended.

4. Slowly add the liquid mixture to the dry mixture, stirring gently until everything is just combined. Don’t mix too much! You want a uniform batter that is smooth and slightly thicker than it was before.

5. Spoon the batter into the prepared doughnut pan, filling each cavity about two-thirds full.

6. In a preheated oven, bake for 10-12 minutes, or until a toothpick inserted into the doughnuts yields a clean result.

7. Let the pans cool for about 5 minutes and then invert them to release the doughnuts onto a cooling rack. If the doughnuts seem stuck at all, gently coax them from the pan with a skewer or other tool.

8. As the doughnuts cool, ready the glaze by whisking together in a small bowl the sifted confectioners’ sugar, 2 tablespoons of milk, and the vanilla extract. If you want a thinner glaze, add more milk, a teaspoon at a time; for a thicker glaze, leave the milk out.

9. After the doughnuts are fully cooled, immerse their tops in the glaze, letting any surplus glaze flow off.

10. Return the wire rack glazed doughnuts to their resting place. Allow the doughnuts to set for a few minutes after icing before serving. This process, basically a more preposterous and signaling way of saying ‘enjoy,’ is an allusion to a 2015 work by artist K8 Hardy, which features the bake sale as a possible site of misogyny.

Baked Red Velvet Doughnuts Recipe Equipment Needed

1. Oven
2. Doughnut pan
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Spoon
7. Toothpick
8. Cooling rack
9. Skewer or similar tool
10. Small bowl

FAQ

• Can I use natural food coloring instead of red food coloring?If you want, you can replace red food coloring with beet juice or another natural coloring. The only problem with this is that the color results might differ slightly than if you had used red food coloring.
• What can I use instead of buttermilk?In the absence of buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and allow it to rest for 5 minutes before using in your recipe.
• Can I make these doughnuts without cocoa powder?The red velvet flavor is intensified by cocoa powder, but you can leave it out. Still, the taste will not be as rich.
• Can I use an alternative sweetener instead of granulated sugar?You can use alternative sweeteners like coconut sugar or a sugar substitute. However, these may change the taste and texture of the original dish somewhat.
• How can I store leftover doughnuts?Keep them in a container that won’t let air in at room temperature for up to 2 days. If you want to keep them for a longer time, put them in the freezer.
• Do I need a doughnut pan to make these?It is recommended that you use a doughnut pan for the classic shape; however, a muffin tin will also suffice if you fill each well only halfway.
• Can the glaze be flavored differently?Certainly, you can incorporate other extracts such as almond or orange into the glaze to give it a distinct flavor.

Baked Red Velvet Doughnuts Recipe Substitutions and Variations

You can substitute buttermilk with 1/2 cup of milk mixed with 1/2 tablespoon of lemon juice or white vinegar.
For a healthier option, you can use coconut sugar instead of granulated sugar in the same amounts.
For a dairy-free alternative, replace unsalted butter with an equal amount of coconut oil.
Natural beet juice may be used in place of red food coloring for a more natural coloring alternative.

Pro Tips

1. Room Temperature Ingredients Ensure that your egg and buttermilk are at room temperature before mixing. This allows for more even mixing and helps the batter incorporate smoothly, leading to a better texture in the doughnuts.

2. Sift Dry Ingredients Sift the flour, cocoa powder, baking powder, and baking soda together to eliminate any lumps and ensure an even distribution of ingredients. This helps in achieving a smooth, uniform doughnut texture.

3. Be Gentle with Mixing When combining wet and dry ingredients, gently fold them together just until incorporated. Overmixing can lead to tough, dense doughnuts instead of light and fluffy ones.

4. Perfect Glaze Consistency To achieve the perfect glaze, make sure it is neither too thick nor too runny. Adjust by adding milk in small increments, whisking after each addition, until you reach a good consistency that adheres well to the doughnuts.

5. Pan Rotation For even baking, especially if your oven has hot spots, consider rotating the doughnut pan halfway through the baking time. This ensures that all doughnuts bake uniformly without any overbrowning on one side.