A recipe for Red Velvet Donuts inspired by Sedona, Arizona! These decadent, cake-based doughnuts are fried until golden and coated in a sweet glaze or cream cheese frosting.
Sedona
I first visited Sedona, Arizona in October 2024 to spend time with my brother and his incredible girlfriend following the unexpected death of our mother.
Despite the difficult circumstances, it was wonderful to see some of my brother‘s favorite places and where he works. I originally put together a post sharing some of those notable spots.
We recently returned as a family for spring break and I am now updating/dividing this post to include locations along SR 89A (plus the addition of a Baked Red Velvet Donut variation) with another in the next couple of weeks for AZ-179.
Getting to Sedona
To get to Sedona, I flew nonstop from Dulles International Airport (IAD) to Phoenix Sky Harbor International Airport (PHX), then rented a car and drove 120 miles (193 kilometers) north to Sedona.
In general when I rent cars, I go for the smallest size possible for easy navigation and parking since I have some anxiety with driving unfamiliar vehicles in unfamiliar areas. I actually do not recommend this for the drive to Sedona.
I-17 is very hilly and I was a little nervous at times about the car making it up the mountain. Other than that, it is a fairly easy (as long as there aren’t any accidents) and beautiful drive. I especially loved seeing the landscape change from the Sonoran Desert surrounding Phoenix to the red rock formations as I got closer to Sedona.
The city is also about 490 miles (789 kilometers) from Los Angeles, 280 miles (450 kilometers) from Las Vegas, and 350 miles (563 kilometers) from Albuquerque.
Rose Vortex Cafe
After the plane ride and drive to Sedona, I stopped by Rose Vortex Cafe for coffee before continuing on to my brother’s house.
This relaxing cafe at 162 Coffee Pot Dr #162-C (I chuckled when I saw that I was stopping at Coffee Pot Drive for coffee) has a unique assortment of coffee-based drinks, smoothies, juice, and pastries.
I picked the Rose Vibes Latte and loved the styling. The cafe has indoor seating with a couple of tables outside on the sidewalk. It is located in a shopping center with plenty of lot parking.
Layla’s Bakery Cafe
One of my favorite food stops while in Sedona was Layla’s Bakery-Cafe for breakfast!
Located at 3190 W State Rte 89A #200, Layla’s Bakery-Cafe has an incredible assortment of specialty coffee, tea, pastries, sandwiches, pasta salads, and other to-go items perfect for a hiking trip.
They have an intimate outdoor patio area just outside the cafe and online ordering is available through their website.
I ordered the Cheese Danish (so so good, laminated dough with citrus cream cheese filling), Pain au Chocolat (laminated dough with chocolate), and Honey Bee Latte (espresso, honey, milk, and bee pollen).
Vespa
Vespa Healthy Italian Café is a family-owned restaurant and pizzeria at 1350 W State Rte 89A ste 22 with a variety of appetizers, salads, sandwiches, Pinsa Romana, desserts, and more.
Their signature Pinsa Romana uses a dough with a unique blend of organic flours with a high hydration and up to 72 hours of leavening to create a lightly textured, crisp crust and delicate flavor.
They are currently open daily for lunch and dinner with indoor and outdoor seating. The lot parking was fairly easy to navigate and they have online ordering through their website.
We decided on the following:
- Espresso Martini.
- Burrata- locally farmed heirloom tomato, cream infused mozzarella, EVOO, balsamic glaze, basil. I highly recommend pairing it with a full focaccia side.
- Siciliana Pinsa Romana made vegan with extra roasted eggplant instead of mozzarella (there is a vegan cheese option), tomato sauce, onions, and basil.
- Rucola and Prosciutto Pinsa Romana- slow roasted tomatoes, mozzarella, arugula, Prosciutto di Parma.
Tamaliza Cafe
For breakfast on our second morning, we stopped by Tamaliza at 1155 W State Rte 89A.
Tamaliza is a family owned, counter service restaurant featuring Mexican cuisine with breakfast, tamales, burritos, enchiladas, drinks, and kid plates. There are a couple of small dining rooms inside with beautiful views along with outdoor seating. The menu also has vegetarian and vegan options.
We ordered the following:
- Chilaquiles- quartered organic, non-gmo corn tortillas lightly fried and simmered in salsa. Topped with spinach, pico de gallo, cheese, sour cream, and green avocado salsa. I went with over easy eggs, but can also pair with chicken, beef, pork, or vegan/veggie.
- Tamale Supremo Vegan- tamale with homemade black beans, spinach, avocado salsa, guacamole, pickle radish, roasted poblano peppers, and corn.
- Large Vegan Burrito Solo- spinach, pico de gallo, avocado salsa, rice, organic black beans, and shredded mushrooms.
- Chips and Salsa.
- Horchata.
The Angel Kitchen
During our most recent visit to Sedona, we had a wonderful dinner at The Angel Kitchen.
This small market and cafe with indoor and outdoor seating features a comforting assortment of Japanese-style small bites, ramen, rice bowls, and tea along with a few grocery items. There are vegan options plus either chashu or veggie for the ramen.
We enjoyed the:
- Genmaicha- green tea with roasted rice.
- Furikake Fries- fries with Japanese vegan mayo, chili pepper, Furikake seasonings (seaweed flakes and sesame seeds).
- Karaage- Japanese fried chicken with slice of lemon.
- Pork Gyoza- other options were chicken or vegan.
- Organic Fried Tofu Bowl- Bok choy, Napa cabbage, carrots, pickled red cabbage, rice, teriyaki sauce.
- Shoyu Chashu Ramen- pork chashu, green onions, soft boiled egg, crispy fried garlic.
- Miso Veggie Ramen- corn and sautéed vegetables (broccoli, bok choy, Napa cabbage, carrots).
- Veggie Tendon- fried organic tofu, broccoli, carrot, pickled red cabbage, rice, ginger sauce.
- Tonkotsu Chashu Ramen- pork broth with Chashu, green onion, soft boiled egg, and crispy fried garlic.
Indian Gardens Cafe & Market
We went to Indian Gardens Cafe & Market at 3951 AZ-89A one afternoon for coffee. I enjoyed a refreshing Iced Macadamia Nut Vanilla Latte.
They are open daily with specialty coffee, breakfast, sandwiches, salads, provisions, and gifts. In addition to indoor seating, there is also a relaxing patio in the back.
Sedonuts
On my last morning, I stopped by Sedonuts Donut & Coffee Shop at 2370 W State Rte 89A #6. They are open daily with an assortment of handcrafted donuts inspired by the local area (so fun) along with hot/cold drinks.
I ordered the Red Rock Glazed Donut and Brown Butter Toffee Latte. Both were fantastic.
There is indoor and outdoor seating with plenty of lot parking. They recently opened a second location in Cottonwood, Arizona.
McDonald’s
In the same shopping center as Sedonuts is the only McDonald’s in the world with teal arches.
When built in 1993, city officials stated the traditional golden color would clash with the surrounding landscape, so it was decided that teal would be used to blend in a little more.
ChocolaTree
On my last day in Sedona, my brother took me to his go-to lunch spot- ChocolaTree Organic Eatery at 1595 AZ-89A.
They are open daily with a seasonal menu featuring organic, gluten-free light bites, comfort food, larger bites, sweets, chocolates, kid options, and drinks.
There is an indoor dining room along with tranquil outdoor garden seating and a patio. A few parking spots are in front of the restaurant with a larger lot across Inspirational Drive.
We ordered the following:
- International Dipper- kefir mango chutney, spicy red pepper chutney, potato cakes, corn cakes, cucumber slices.
- Saffron Coconut Dahl- mung beans and seasonal veggies curried in light coconut crème, almond, and light Ayurvedic spice.
- Hazelnut Ganache Blonde Truffle, Salted Honey Hive (our favorite), and LemonCello chocolates.
- Island Cafe- cold brew, coconut crème, maple, vanilla.
- Ginger Lemonade (my brother‘s go-to)- ginger, lemon, raw local honey.
Hiking
With its breathtaking landscape, Sedona is known for an abundance of unique hiking experiences. There are trails across the area with options for every skill level.
My family took me to a couple of their favorite spots and it was definitely the memorable experience, even for a novice hiker such as myself.
I honestly have no idea what trails we did and can’t even remember where to find them on a map, which is probably a good thing to keep their secrets.
If you are looking for an in-depth guide for specific trails, there are numerous blogs that cover more of this topic such as One Girl, Whole World and Kate Outdoors.
Enchantment Resort
During my weekend, I stayed at Enchantment Resort nestled within Boynton Canyon at 525 Boynton Canyon Road.
As a full disclosure, I had an employee discount since a family member works onsite and did not have time to experience any of the additional amenities aside from the market and the restaurant, Tii Gavo.
Surrounded with views of the gorgeous red rocks, this resort offers casitas and suites across a sprawling property along with a world-class destination spa, pool, hiking trails, restaurants, golf, tennis, pickle ball, fitness programs, and even art classes.
With this unique location, it is a bit of a drive to get in and out of the resort. *Most* of the local Sedona restaurants featured in this post are at least 6 miles (almost 10 kilometers, 15 minutes) away, but still within fairly easy access without getting into the more congested parts of town.
Casita Guest Room
I stayed in a Casita Guestroom, which sleeps 2-4 with a king bed or two queens. It was located near the main building which was nice for the easy walk to the parking lot, market, pool, and restaurants.
The 470 ft² room was equipped with a private patio, flat screen TV, water bottles, espresso coffee machine, desk, sitting area, and spacious bathroom.
Tii Gavo
After settling in, we had dinner at Enchantment Resort’s casual Southwestern restaurant, Tii Gavo.
Tii Gavo is open daily for dinner with beautiful views and a menu inspired by the American Southwest. Reservations are recommended. Like much of the resort, the outdoor seating has sweeping views of the surrounding rocks (though keep in mind it can get chilly in the evening!).
We ordered the:
- Pink Cadillac- Herradura Reposado, Prickly Pear, Lime, Grand Marnier.
- Blistered Shishito Peppers- Ponzu, Honey Drizzle, Freeze Dried Kimchi.
- Peach & Burrata- Grilled Peach, Toasted Pistachio, Basil, Mint, Citrus White Balsamic Vinegar.
- Papas Bravas- Triple Cooked Crispy Potatoes, Tajin, Green Onion Crema.
- Crushed Avocado Dip and Blue Corn Chips- Chile Lime Pepitas, Charred Jalapeño, Crunchy Coriander.
- Tavern Burger- Grass Fed Wagyu, Aged Cheddar, Bread & Butter Pickles, Lettuce, Tomazo, Tajin Spiced Shoestring Fries.
I realized later while working on photos, that I captured the rock (inverted) in my sister’s glass of wine!
The Market
The Market is located in the main building and focuses on breakfast/lunch options along with snacks, pastries, desserts, and specialty beverages.
They also have a few local products available such as cookbooks, towels (the one featured in my Red Velvet Donut photos came from here), pantry items, wine, and more.
Overall, I had such a memorable time in Sedona. I was only able to stay for three nights and that was perfect for experiencing a variety of the local restaurants, trails, and shops.
I would recommend at least 3 days and up to a week to really enjoy the town.
Looking for more USA travel?
Check out:
- Date Shake and Joshua Tree National Park
- Grilled Mac and Cheese Sandwich and Georgetown, DC
- Tiger Pappardelle and San Diego Zoo Safari Park
Red Velvet Donuts
To pair with this post, I was inspired to make Red Velvet Donuts following my stop at Sedonuts! These decadent, cake-based doughnuts are fried until golden and coated in either a thin sweet glaze or cream cheese frosting.
I was going back and forth between the two toppings with either the glaze (as I enjoyed it in Sedona) or the cream cheese frosting to really capture that red velvet flavor.
I ended up not being able to decide and featured them with both. To be honest, I still prefer the thin glaze. It really locks the moisture into the donut and adds to the overall texture. The cream cheese does add a nice contrast in color and flavor though.
These Red Velvet Doughnuts are best the day they are made, especially within a few hours of frying.
Forming the Red Velvet Donuts
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
After bringing everything together, the resulting dough should be soft and slightly sticky. It needs about an hour of chilling in the refrigerator to make it easier to handle and roll into an even sheet.
If the dough is too crumbly and just won’t come together after mixing thoroughly, add some more buttermilk a splash at a time. Give it some time to blend fully with the flour before adding more.
If you don’t have a special donut cutter, use a 3 1/2 inch (9 centimeter) and a smaller 1 1/2 inch (4 centimeter) round cutter to form the donuts. Save the smaller rounds to make donut holes.
Coat the cutters in flour as needed to prevent sticking. Do not twist the cutter as you press down. Twisting may seal the dough and prevent the doughnut from rising.
Dip (one or both sides of) the donuts into the thin glaze while still warm. If topping with the cream cheese frosting, allow the donuts to cool first so the frosting doesn’t melt.
After covering the donuts with the cream cheese frosting, you can crumble one of the fried donut holes over the top for an added garnish.
Frying the Red Velvet Donuts
The most important part of cooking these donuts is the temperature of the oil. Too low and the doughnuts won’t fry and will just soak in the oil. Too high and they will become too dark before the center has had a chance to cook.
Keep the temperature no higher than 340˚F (170˚C) and adjust as needed.
Once heated, fry the doughnuts in batches. Do not crowd the pan. They need room to rise in the oil.
Since these doughnuts are dyed red, it may be difficult to tell when they are golden based on the color. They should fry for about 2 minutes per side (less for donut holes). Check by inserting a toothpick into the thickest part of the doughnut. It is done once the toothpick comes out with only a couple of crumbs.
Baked Red Velvet Donuts
Wanting to avoid oil and frying on the stove? This recipe can easily be adjusted to make Baked Red Velvet Donuts!
Bring together to dough as written, adding an additional 1/2 cup (120 milliliters) or so of buttermilk until the mixture is just thin enough in consistency to pipe into the doughnut pans. You can also skip the resting in the refrigerator step.
Preheat the oven to 350˚F (180˚C) and grease the doughnut pans (this will make about 12 standard baked doughnuts) in a thin layer with oil.
Transfer the batter to a piping bag or large ziploc bag with the corner snipped off and pipe until each cavity is 2/3-3/4 full. They will rise further in the oven so take care to not overfill.
Don’t have a doughnut pan? Use a mini muffin pan to make doughnut bites- the cooking time may vary.
Bake the donuts until puffed and just set. The tops should spring back when lightly touched. This is usually around 10-12 minutes in my oven.
Allow the doughnuts to cool in the pan for about 5 minutes before removing. This will make them easier to move without the risk of sticking to the pan or crumbling.
Once cooled to room temperature, cover with either the cream cheese frosting or the glaze as desired.
This Baked Red Velvet Donuts are best the day they are made.
Red Velvet Donuts Recipe
Adapted from A Farmgirl’s Kitchen
Red Velvet Donuts
Ingredients
Red Velvet Donuts:
- 3 cups (375 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 3 tablespoons (18 grams) Dutch-processed cocoa powder
- 1 tablespoon (12 grams) baking powder
- 1/2 teaspoon salt
- 1/2 cup (120 grams) buttermilk
- 3 tablespoons (42 grams) unsalted butter softened at room temperature
- 2 large eggs
- 1/2 tablespoon (7 milliliters) distilled white vinegar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon red food coloring
- Vegetable oil for frying
Glaze:
- 2 cups (240 grams) powdered sugar sifted
- Pinch salt
- 1 teaspoon vanilla extract
- 3-4 cup (44-60 milliliters) milk
Cream Cheese Frosting:
- 4 ounces (113 grams) cream cheese softened at room temperature
- 4 tablespoons (60 grams) unsalted butter softened at room temperature
- 1 1/2 cups (180 grams) powdered sugar
- 3 tablespoons (44 milliliters) milk
- 1 teaspoon vanilla extract
Instructions
To make the Red Velvet Donuts:
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.
- Make a well in the center and add the buttermilk, butter, eggs, vinegar, vanilla extract, and red food coloring.
- Mix just until the ingredients are evenly combined.
- Cover the bowl and refrigerate for 1 hour to allow the dough to become firm and easier to handle.
- Place a sheet of parchment on a work surface and cover with a generous dusting of flour.
- Remove the dough from the refrigerator, dust the top with flour, and roll into a thin sheet about 1/3 inch (8 millimeters) thick, adding more flour just as needed to prevent sticking.
- Use a doughnut cutter or a 3 1/2 inch (9 centimeter) round cutter with a 1 1/2 inch (4 centimeter) smaller round cutter in the center to make individual doughnuts.
- Pour 2 inches (5 centimeters) vegetable oil into a heavy saucepan and place over medium low heat to 340˚F (170˚C), no higher.
- Once heated, add 2-3 doughnuts (I sometimes test the oil first with a smaller doughnut hole).
- Fry for about 1 1/2-2 minutes (a little less for the donut holes) per side until puffed and lightly golden.
- Use a spider strainer to remove the cooked donuts to a paper towel lined plate or baking sheet.
- Repeat with remaining dough, bringing together the scraps and recutting as many as possible.
To make the glaze:
- In a large bowl, whisk together the powdered sugar and salt.
- Whisk in the vanilla extract and enough milk to form a smooth, thin glaze.
- Dip one or both sides of the fried donut into the glaze while still warm. Allow to set briefly before serving.
To make the cream cheese frosting:
- In a large bowl, use a hand mixer or whisk by hand the cream cheese and butter until smooth and creamy.
- Beat in the powdered sugar.
- Whisk in the milk and vanilla extract to create a spreadable frosting.
- Once the donuts have cooled, spread the frosting over the top.
- If desired, crumble one of the fried donut holes and sprinkle over the top of the cream cheese frosting for garnish.
- These Red Velvet Donuts are best the day they are made.
Rea
I just wanted to say, I’m so sorry for the loss of your mum. Seeing these amazing landscapes and being near your loved ones hopefully took some of the sting away.
Tara
Thank you so much Rea ❤️