Red Velvet Glazed Donuts
Homemade Red Velvet Glazed Donuts are light, fluffy, and flavorful! Inspired by merging two beloved classics: red velvet cake and donuts. Cut into heart shapes, fry until golden brown, and coat with a sweet vanilla glaze. A perfect indulgence!
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Servings: 18 4-inch donuts and holes
Ingredients
Donuts
- 1 ⅛ cup whole milk warm, about 105°-110°
- ¼ cup white sugar
- ¼ cup light brown sugar packed
- 2 ¼ tsp instant or active dry yeast (1 package)
- 2 eggs large, lightly beaten
- 10 tbsp unsalted butter (or ½ cup + 2 tbsp), melted
- 1 tsp red food coloring (or gel). as needed to achieve a red tint
- 4 cups all-purpose flour
- ½ cup cacao powder (or cocoa powder)
- ½ tsp salt
- canola oil as needed; (for frying)
Glaze
- ½ cup salted butter melted
- 1 tsp vanilla extract
- 3-4 cups powdered sugar
- 3-6 tbsp milk or as needed, to thin
- dash salt
Instructions
Make the Dough
- Warm the milk to about 105°-110°. Add the milk to the bowl of a stand mixer.
- Add sugars. Use a paddle attachment and mix until sugar is dissolved.
- Add yeast. Mix until incorporated. Let sit, or rest, for 5 minutes.
- In a small bowl, combine lightly beaten eggs and melted butter. Add to the mixing bowl and stir to combine.
- Add the red food coloring or gel, about 1 tsp. Mix.
- In a medium bowl, combine the flour, cacao powder, and salt.
- While mixer is on low speed, add the flour and cacao mixture. Mix until incorporated.
- Switch to a dough hook and knead for about 5 minutes. Turn off the mixer and let the dough sit, or rest, in the bowl for about 10 minutes.
- Transfer the dough to a lightly greased bowl. Cover with plastic wrap and refrigerate for about 2 hours or overnight. (Chilling the dough will help the butter firm up and is beneficial for the dough to roll out and hold its shape for cutting.)
Roll & Cut the Donuts
- Remove the dough from the refrigerator after it has chilled. Roll out onto a lightly floured surface to about ½ inch or ⅓ inch thick.
- Use a donut cutter or cookie cutters to make the donuts and holes. (For this recipe, I used a 4-inch heart cookie cutter and a 2-inch heart cookie cutter for the hole.)
- Transfer the cut donuts and holes to a lightly greased baking sheet(s). Cover and allow the dough to rise, approximately 1-2 hours. The donuts should double in size and be puffy.
Make the Glaze
- Melt the salted butter and add to a medium bowl. Add the vanilla and stir.
- Add the powdered sugar, a cup at a time, stirring well before each addition. A paste will start to form.
- Add the milk to thin, one tablespoon at a time. The desired consistency should be similar to that of glue. You don't want too thick of a glaze, though. You should be able to easily coat the donuts once they are fried.
Fry the Donuts
- The donuts should be doubled in size. Heat a few inches of oil in a cast-iron skillet or fryer until the temperature reaches 350° F to 375° F. Use a thermometer to check the temperature of the oil.
- Gently add the donuts to the oil. Fry about 3-4 donuts at a time, depending on your pan size. Try not to overcrowd the donuts so that they may cook evenly. Fry the donuts for about 1-1 ½ minutes on each side and about 30 seconds on each side for the holes. Remove donuts from the oil with a slotted spoon when they are golden brown and transfer to a cooling rack.
- Repeat with remaining donuts and holes.
Glaze the Donuts
- While the donuts are still warm, dip the donuts in glaze and coat on both sides. Transfer to a cooling rack.
Notes
These donuts taste the best when fresh, preferably the same day. Serve warm or allow to cool.