Monday, February 13, 2017

Red Velvet Donuts with Cream Cheese Glaze

Did you know I love you? If you didn't, can I bake you donuts to show you that I do?

What about Red Velvet Donuts with Cream Cheese Glaze? I don't think I could possibly pack more love into a single recipe.

I have never been particularly good about posting recipes for certain holidays at specific times, maybe with the exception of Thanksgiving and Christmas. But today, I am going all in celebrating Valentine's Day with the whole internet! We are so worth it. 

There are a lot of reasons I am obsessed with these donuts and you will be, too. Not the least of which is just how stinkin' cute they are considering tomorrow is Valentine's Day. BUT, please don't go away if you're bitter about this Hallmark holiday. These are just perfect to lift your spirits year round!

First of all, red velvet means cocoa powder and a good bit of it. Chocolate anything is my love language. Besides that, there is the fact that these are soft and pillowy and tender. They just melt in your mouth. The icing on the cake--no, literally--is that cream cheese glaze. What is red velvet without cream cheese frosting? It is nothing, don't even think about omitting it, please and thank you.

 Let's get baking - breakfast is served!

Here's what you need for Red Velvet Donuts with Cream Cheese Glaze* (Print Recipe!)

1 cup all purpose flour
2 heaping tablespoons cocoa powder
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup yogurt or sour cream (see note)
1/4 cup whole milk (see note)
2 1/2 tablespoons butter, melted and cooled slightly
1 large egg
2 teaspoons pure vanilla extract, divided
2 teaspoons red food coloring
2 ounces cream cheese, at room temperature
2 tablespoons milk
2 cups powdered sugar, sifted

Here's what you do

Preheat oven to 350 degrees and grease a donut pan with baking spray.

In a large bowl, whisk together the flour, cocoa, sugar, baking powder and salt. In a small bowl, whisk together the yogurt and milk until smooth. Add the butter, egg, and 1 teaspoon vanilla and whisk until combined. Add the wet ingredients to the dry and stir until smooth. Add the food coloring and stir to incorporate completely.

Add a couple of tablespoons of batter to the pan until each compartment is filled about halfway. Tap the pan on the counter to release any air bubbles. Bake for 10 minutes. The donuts should spring back when tapped. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining batter - I got 10 donuts from this batch.

Once the donuts have cooled, prepare the glaze. Mix the cream cheese, milk, powdered sugar, and remaining teaspoon of vanilla until smooth and pourable. Place in a zip top baggy and snip the corner. Drizzle the glaze over the top. Garnish with sprinkles if desired. Donuts will last in an airtight container on the counter for 3 days and in the fridge for another day or two.

Note: You can also replace the yogurt/milk combo with 1/2 cup of buttermilk.

*Adapted from Baker by Nature

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