Doughnuts are the next best thing in terms of being a breakfast option. Make it red velvet and you have dessert! Day 3 of my 7 Days of Red Velvet had to tuck in one of my favorite snacks, whether its plain, chocolate or cinnamon, doughnuts pretty much make my world go round. Tis' the season to love so sharing a doughnut is the best way to enjoy this Valentine'sValentine's. I love how simple this recipe is. You can top your red velvet doughnuts with anything you like, from sprinkles, sauce, syrup or even oreos, yeah, oreos.
INGREDIENTS
2 Cups All Purpose Flour
2 Tablespoons Unsweetened Cocoa Powder
1/2 Cup Sugar
1/2 Teaspoon Salt
1/2 Cup Buttermilk
3 Tablespoons Butter
1 Teaspoon Vanilla Essence
2 Tablespoons Red Food Color
1 Teaspoon Instant Dry Yeast
METHOD
Heat buttermilk and butter until it melts allow to cool a few minutes but still warm
Add all purpose flour, salt, instant active yeast and powder red food color
Pour in the vanilla essence
Pour in milk butter mixture
Start mixing the wet and dry ingredients
Start bringing the mixture together with a spatula
Knead the red velvet dough with your hands
Knead the dough until it forms a smooth but pliable dough. Oil the bowl plus the dough and leave in warm place to double in size around 1 hour
The dough has proofed and doubled in size
Punch down the dough and divide into four equal parts
Cut out the doughnut shapes from the rolled out dough until it is all finished
Cover the doughnut shapes with kitchen towel to rest 30 minutes
Heat a deep bottomed pan filled 3/4 way with vegetable oil
Fry the red velvet doughnuts until golden brown on both sides
Fluffy delicious doughnuts that are fast and easy to make
You can glaze the doughnuts and top with dessicated coconut, rainbow sprinkles and chocolate sprinkles like I did below
Or choose your favorite toppings
You have no excuse for not making these yummy red velvet doughnuts
RED VELVET DOUGHNUTS - 7 DAYS OF RED VELVET
Prep time: 15 Minutes
Cook time: 40 Minutes
Total time: 55 Minutes
Yield: 20 Doughnuts
Ingredients
- 2 Cups All Purpose Flour
- 2 Tablespoons Cocoa Powder
- 1/2 Cup Sugar
- 1/2 Teaspoon Salt
- 1/2 Cups Buttermilk
- 3 Tablespoons Butter
- 1 Teaspoon Vanilla Essence
- 2 Tablespoons Red Food Color
- 1 Teaspoon Instant Dry Yeast
- Heat buttermilk and butter until it melts allow to cool a few minutes but still warm. Add all purpose flour, salt, instant active yeast and powder red food color. Pour in the vanilla essence. Pour in milk butter mixture. Start mixing the wet and dry ingredients
- Start bringing the mixture together with a spatula. Knead the red velvet dough with your hands. Knead the dough until it forms a smooth but pliable dough. Oil the bowl plus the dough and leave in warm place to double in size around 1 hour
- The dough has proofed and doubled in size. Punch down the dough and divide into four equal parts. Cut out the doughnut shapes from the rolled out dough until it is all finished. Cover the doughnut shapes with kitchen towel to rest 30 minutes
- Heat a deep bottomed pan filled 3/4 way with vegetable oil. Fry the red velvet doughnuts until golden brown on both sides. Fluffy delicious doughnuts that are fast and easy to make
- You can glaze the doughnuts and top with desiccated coconut, rainbow sprinkles and chocolate sprinkles like I did
Red Velvet Doughnuts – FAQs
What makes red velvet doughnuts different from regular doughnuts?
Red velvet doughnuts are inspired by the classic red velvet cake, with hints of cocoa and a tang from buttermilk or vinegar, paired with their signature red hue. They're typically topped with a cream cheese glaze or frosting, giving them a rich and indulgent flavor profile unlike regular vanilla or chocolate doughnuts.
Can I bake instead of fry red velvet doughnuts?
Yes! Red velvet doughnuts are often baked rather than fried, making them lighter and slightly healthier. Baked doughnuts have a cake-like texture and are perfect for glaze toppings or drizzles.
What type of flour is best?
All-purpose flour works well for a fluffy yet structured doughnut. If using cake flour, expect a softer crumb, but remember it may make the doughnut slightly more delicate.
How do I store red velvet doughnuts?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and reheat briefly in the microwave or oven to soften.
Can I make them gluten-free or vegan?
Yes, but the texture will differ. For gluten-free, use a blend specifically made for baking. For vegan doughnuts, substitute eggs with applesauce or flaxseed meal and use dairy-free milk and vegan butter.
Printable Nutrition Card (Per 1 medium glazed red velvet doughnut)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | ~220 kcal | May vary based on glaze and size |
| Protein | ~4 g | From eggs and dairy |
| Carbohydrates | ~30 g | Includes sugars from glaze and natural ingredients |
| Sugars | ~14 g | Cream cheese glaze and batter contribute |
| Total Fat | ~9 g | Butter and egg-based; can reduce with baking substitutions |
| Saturated Fat | ~5 g | From dairy; use plant-based fats to lower |
| Fiber | ~1 g | Slight boost from cocoa powder |
| Sodium | ~180 mg | Check leavening agents and salt content |
Note: Glazing adds significant sugar; try dusting with cocoa or using a yogurt glaze for a lighter version.
Dietary Information Table
| Diet Type | Suitable? | Notes |
|---|---|---|
| Vegetarian | ✅ Yes | No meat or animal-derived gelatin |
| Egg-Free | ❌ No | Eggs are key to texture; egg replacers may yield denser doughnuts |
| Dairy-Free | ❌ No | Contains buttermilk, butter, and cream cheese glaze |
| Gluten-Free | ⚠️ With subs | Use certified gluten-free flour and double-check baking powder |
| Vegan | ❌ Not as-is | Swap dairy and eggs for plant-based alternatives for a vegan version |
| Nut-Free | ✅ Yes | Generally safe, but check ingredients for cross-contamination |
| Low Sugar | ⚠️ With mods | Reduce sugar in batter and skip glaze for a less sweet version |
Helpful Tip: Add beetroot juice as a natural food coloring alternative if avoiding artificial dyes.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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