Red Velvet Donuts
Ingredients: all-purpose flour, cocoa powder, baking powder, salt, brown sugar · 30 min cook time · 250kcal · ₩10,950
Ingredients
120g all-purpose flour, 15g cocoa powder, 1teaspoon baking powder, 0.25teaspoon salt, 150g brown sugar, 120mL buttermilk, 5mL vanilla extract, 1teaspoon espresso powder, 42g melted butter, 1ea large egg, 4drops red food coloring, 85g cream cheese, 3tablespoons butter, 60mL milk, 200g confectioners' sugar
Instructions
1. Prepare donut pans by brushing with melted butter and flouring them. The video shows both metal and silicone pans being prepared.
2. Sift together 1 cup (120g) all-purpose flour, 2 tablespoons (15g) cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon salt, and 3/4 cup (150g) brown sugar into a large bowl. Whisk to combine.
3. In a medium bowl, combine 1/2 cup (120mL) buttermilk, 1 teaspoon (5mL) vanilla extract, 1 teaspoon espresso powder, and 3 tablespoons (42g) melted butter. Briefly microwave the mixture for about 20 seconds to warm it up and prevent butter clumps.
4. Crack 1 large egg (at room temperature) into the wet ingredients and whisk everything together until well combined. Add 1-4 drops of red food coloring to achieve the desired red velvet color. Mix well.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
6. Transfer the batter to a piping bag. Snip off the tip of the bag and pipe the batter into the prepared donut pans, filling each cavity about two-thirds full. Reserve a small amount of batter for making crumbs.
7. Bake the donuts in a preheated oven at 350°F (177°C) for 8-10 minutes, or until set. They bake quickly due to their surface area.
8. While the donuts are baking, prepare the cream cheese glaze. In a food processor, combine 3oz (85g) soft, room temperature cream cheese, 3 tablespoons (42g) room temperature butter, and 1 teaspoon (5mL) vanilla. Pulse until smooth.
9. Gradually add 1/4 cup (60mL) milk and 2 cups (200g) sifted confectioners' sugar to the cream cheese mixture, pulsing until the glaze reaches a smooth, dipping consistency. Adjust milk and sugar as needed for desired thickness and sweetness.
10. Once baked, carefully remove the donuts from the pans. If they stick, run a knife along the edges to loosen them. Let them cool on a wire rack.
11. Take the reserved batter (or a small cupcake baked from it) and add extra red food coloring to make it a deep red. Grate or crumble this into uniform crumbs.
12. Dip each cooled donut into the cream cheese glaze, shaking off any excess. Place on parchment paper and immediately sprinkle with the red velvet crumbs.
Source: Watch the original video