Baked Red Velvet Donuts Food

BAKED RED VELVET CAKE DONUT RECIPE (WITH CHOCOLATE GLAZE)

Steps:

• Preheat the oven to 350°F (177°C). Lightly grease two 6-cavity donut pans and set aside.
• In a medium bowl, sift together the flour, sugar, baking powder, salt, and cocoa and set aside.
• In a large mixing bowl, whisk together the egg, buttermilk, butter, oil, and vanilla until combined. Add the vinegar and red food coloring (if used) and whisk to combine. Then add the dry ingredients and stir just until combined.
• Transfer the batter to a piping bag and cut off the tip. Pipe the batter into the prepared donut pans until the cavities are about 3/4 full.
• Bake for 10-11 minutes or until a toothpick inserted into the center comes out clean. Let cool for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
• Place the chopped chocolate, butter, light corn syrup, and water in a heatproof bowl and melt in the microwave. Stir every 20 seconds. Then, let cool for a few minutes.
• Dip the tops of the cake donuts into the glaze and decorate as desired. Store in an airtight container in the refrigerator for up to 3 days.

BAKED RED VELVET DONUTS

Steps:

• Cake:.
• 1. Preheat oven to 350 degrees. Spray or grease with vegetable shortening donut pan(s).
• 2. Into a large bowl, sift together the flour, baking powder, baking soda, cocoa powder and salt; set aside.
• 3. In another large bowl, mix together the sugar and egg. Add the melted butter, melted chocolate, vanilla extract and buttermilk; mix well to thoroughly combine.
• 4. Gradually add the dry ingredients in the first bowl to the wet mixture, mixing just until combined.
• 5. With a spoon or a pastry bag, carefully fill prepared donut pan(s) with the batter, filling each opening about two-thirds full (or you could use a standard ice cream scoop, filling scant-level; dollop on each donut opening and with wet finger, open up the hole, pushing the batter to the sides evenly).
• 6. Bake for 12-15 minutes (donuts should spring back with touched lightly).
• 7. Cool completely on wire rack.
• Prepare icing:.
• 2 tablespoons water.
• 1 tablespoon buttermilk.
• 1/2 teaspoon vanilla extract.
• 2 cups powdered sugar.
• With a wire whisk, combine all ingredients until smooth.
• 8. Dip the donut tops in the icing, letting excess fall back into the bowl (be careful not to let crumbs get in the icing). Let dipped donuts dry/set on rack.
• In the alternative, you could use a homemade or canned cream cheese frosting to top the donuts.