Tonight is night #7 of #8nights8Bites right here on the blog! Every night, for the whole Chanukah I’ll be posting a new recipe and ideas for Chanukah! The recipes are EASY, QUICK, and super fun for everyone! Keep checking back here every night and share your creations with us on FB or Instagram with the hashtag #8nights8bites – can’t wait to see what you come up with!
If you got December’s Lilyrose Bakers Box then you got a new silicone donut pan! Yes! Tonight on the blog, I’m giving you another donut recipe you can make in your new pan. If you don’t have a donut pan yet, hurry over to the shop and get yours now. This is a must have baking tool!
So for the second to last night of Chanukah I just knew that you guys needed a baked donut recipe. We’ve had fried sufganiyot coming out of our ears for the past 2 months never mind the last 6 days. And these baked ones are just so delicious, you won’t miss the oil at all!
One of my favorite combinations is red velvet cake and cream cheese frosting, I had to test it as a donut and the results were obvious, in a donut form it’s even better!
Tonight we’re at home with the kids, just chilling after 2 busy/fun days. We’re going to make the donuts, sit around the candles and read some books and try for an early bedtime for EVERYONE (hahahaha – a mom can dream!).
For these donuts, we need to make a batter (just a few minutes in the mixer) and a frosting (same) and we’re good to go. The whole thing takes about 30 minutes including washing the mixer bowl in between! So quick!
One important thing to know when making baked donuts is how to fill the donut cavities. I’ve seen videos online of people making donuts. They struggled with a spoon, and a second spoon. Some used their fingers. It wasn’t pretty. You may be nodding your head right now, thinking, yup, that’s the worst part of making donuts. But I’m going to let you in on a chef’s secret.
All you need to do to easily and neatly fill a donut pan is to use a piping bag! If you don’t have a piping bag on hand, a zip top bag will work just as well. When the batter is in the bag it’s so easy to control how much goes into each cavity and there’s no mess!
To get the red velvet color in these donuts I use powdered food coloring, which gives the strongest color, but you can use any food coloring you have.
I also like to serve these as double decker donuts, by piling one donut on top of the other. Seriously, can’t get enough in just one donut! But there are many different ways to serve these, you can top the cream cheese frosting with mini marshmallows, chocolate chips, cake crumbs, sprinkles… really anything you desire!
The only problem with these donuts is how delicious they are. You may want to double the recipe from the start!
Happy Baking Night #7!
Red Velvet Donuts Recipe
1 cup flour
½ cup brown sugar
2 Tblps cocoa powder
1 tsp baking powder
½ tsp salt
½ cup milk
1 tsp vinegar
½ tsp vanilla extract
2 Tblps melted butter
½ tsp red powdered food coloring
Cream Cheese Frosting:
85 g cream cheese, softened
3 Tblps butter, softened
2 cups icing sugar
2 Tblps milk
- For the donuts: In a large mixing bowl, mix all the dry ingredients.
- Add in the wet ingredients and mix just until combined, do not over mix.
- Add in the food coloring and mix.
- Fill a piping bag with the batter and pipe into the donut pan.
- Bake at 350F for 10 minutes. Cool.
- For the frosting: In the bowl of an electric mixer, place cream cheese, butter and icing sugar.
- Start mixing on low speed and gradually add milk.
- Raise speed to medium and mix until light and fluffy.
- Assembly: Pipe frosting on top of cooled donuts and add toppings.