Tuesday, October 16, 2012

Homemade Red Velvet Doughnut Recipe!

For the Dough:
3/4 cups Warm Milk
1 packet (2 1/4 teaspoons) Active Dry Yeast
1 tablespoon Unsalted Butter, Melted
2 tablespoon Apple Cider Vinegar
1 tablespoon + 1 teaspoon Red Food Coloring
1/3 cup Sugar
2 1/2 cups All Purpose Flour
2 tablespoon Cocoa Pow der
1/2 teaspoon Salt

For the Cream Cheese Glaze:
4 ounces Cream Cheese, Softened
1/2 cup Powdered Sugar
3 tablespoons Milk

To make the dough, place 1/4 cup of the warm milk in the bowl of a stand mixer.  Sprinkle the yeast over the milk, let sit for 5 minutes.

In a small bowl, combine the remaining 1/2 of milk with the sugar, butter, and apple cider vinegar.  Add it to the yeast mixture and stir to combine.  Stir in the food coloring.

Add the flour, cocoa powder, and salt and stir until dough starts to form. Change to the dough hook and knead until the dough starts is smooth and elastic, about 5 minutes. If the dough starts to stick to the bowl, slowly add more flour, 1 tablespoon at a time, until the dough is no longer sticky. 

Transfer to the dough to a lightly greased bowl and cover with plastic wrap. Place the bowl in a warm place, preferably a turned-off oven, and allow it to rest until doubles in size, about 1 hour.

Turn the dough out onto a lightly floured surface and, using a rolling pin, roll out the dough until it is 1/4-inch thick. Using a doughnut cutter (if you don’t have a doughnut cutter, you can use 2 round cutters – 1 that is about 3 inches, and the other that is about 2 inches for the inner circle) cut out the doughnuts until you have no dough left. If desired you can gather up the scraps into a ball and roll it out and cut out more doughnuts. I prefer not to do this because I feel the dough becomes too tough.

Place the doughnuts on a baking sheet lined with a silicone mat or parchment paper, about 2 inches apart. Cover with a clean towel and let sit for about 45 minutes.

Preheat the oven 375 degrees F. 

Bake the doughnuts until thy have set and are slightly puffed, about 7 minutes. Be careful not to over-bake the doughnuts, you want them to be light and doughy inside. Allow the doughnuts to cool completely on the baking sheet.

While the doughnuts are cooling, make the cream cheese glaze. In a medium bowl, whisk together the cream cheese and powdered sugar. Add the milk and whisk until a thick liquid glaze had formed. If the glaze is too thin, add more powdered sugar.  If the glaze is too thick, add more milk.

Dip the doughnuts halfway into the glaze and transfer to a draining/cooling rack set over a baking sheet. Let the doughnuts sit until the glaze has hardened, about 20 minutes. 

Serve and enjoy!

These doughnuts last up to 4 days in a sealed container.

About 15 Doughnuts

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