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Red Velvet Donuts covered in a thin glaze and topped with a cream cheese frosting.
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Red Velvet Donuts

A recipe for Red Velvet Donuts! These decadent, cake-based doughnuts are fried until golden and coated in a sweet glaze or cream cheese frosting.
Course Breakfast
Cuisine American
Keyword breakfast, buttermilk, cream cheese, dessert, donut, doughnut, fried, red velvet
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time: 1 hour
Total Time 1 hour 45 minutes
Servings 10 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.