I swore that I wouldn’t do this.
I didn’t want to buy a doughnut pan.
I didn’t want to bake doughnuts.
I especially didn’t want to bake doughnuts and post them on my blog.
I really didn’t want to give in to the doughnut pan trend.
I didn’t want to do something I didn’t want to do.
You can see how well that worked out. Obviously.
But honestly, I wasn’t excited about baking doughnuts when traditional fried ones are so perfect straight from the fryer. Baked doughnuts often come out with a slightly odd shape that resembles a doughnut without really being one. See above.
And while we’re at it, is it “doughnut” or “donut”? Maybe “donut” owes its popularity to Dunkin’. I prefer “donut” simply because it’s quicker to type — no judgment, just laziness.
So remember when Ashley brought me those doughnuts last week? The next day I should have been packing for a trip and finishing recipes, but instead I drove over an hour to buy a doughnut pan. That first shop didn’t have one, so I drove to another store.
Rather than doing the work I was supposed to, I made about six batches of doughnuts. I took them to my parents’ house that night and they disappeared fast. The following morning — the day we were leaving — instead of the expected laundry, packing and prep, I baked two more big batches to bring as road-trip snacks.
I was thrilled because not only had I decided I loved doughnuts, but Mr. How Sweet loved them too — truly loved them. I assumed he’d be excited about the fresh batch, until he returned from the airport boasting a breakfast haul of one jumbo blueberry muffin, a Cinnabon and two Krispy Kremes.
All I could think about during the trip was doughnuts — making more, experimenting, and especially baking apple cider doughnuts. Two specific flavors kept tugging at me: mint chocolate chip and red velvet.
Mint chocolate chip topped my list, but someone in this house dislikes the mint-and-chocolate pairing. Given my doughnut obsession, baking a large batch just for myself didn’t seem wise — apparently doughnuts don’t count as a full meal every day.
So instead of tackling important tasks last week, I baked red velvet doughnuts. Call me a sellout — they were too good not to share. The good news: I own a deep fryer, so fried doughnuts are coming next. Me and the treadmill will be fine friends.
Baked Red Velvet Cake Doughnuts
[adapted from the doughnut recipe on the back of the Wilton pan]
Makes 10–12 standard-sized doughnuts
1 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
1/3 cup granulated sugar + 2 tablespoons
1 large egg, lightly beaten
1/3 cup buttermilk + 1 tablespoon
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
3/4 teaspoon distilled white vinegar
1/2 teaspoon baking soda
1/4 teaspoon red food coloring (I used “no taste red” gel)
Preheat oven to 425°F.
In a large bowl, whisk together cake flour, cocoa, sugar, salt and baking powder. Add the buttermilk and egg and mix until combined, then stir in the melted butter. In a small bowl, combine the baking soda and vinegar, then add the vanilla. Fold this mixture into the batter, then stir in the red food coloring until the color is even.
Using a pastry bag or spoon (a spoon works well since this batter is more cake-like), fill each doughnut mold about two-thirds full. Bake for 7–8 minutes, then cool in the pan for 5 minutes before removing to a rack to finish cooling.
Notes: I tested these with all-purpose flour; they worked but lacked the cakey texture cake flour provides. Also, food coloring strength varies — add it gradually and judge the color of the batter to achieve the shade you prefer.
Whipped Cream Cheese Glaze
1/4 cup whipped cream cheese, at room temperature
1 teaspoon vanilla extract
1/2 cup powdered sugar
4–5 tablespoons heavy cream, more or less for desired consistency
In a bowl, whisk the cream cheese until smooth. Add the powdered sugar and vanilla, then stir in cream one tablespoon at a time until you reach a glaze-like consistency. This glaze is thicker — close to a thin frosting — so adjust the cream to make it dip-able or spoonable. Dip the doughnuts or spread the glaze with a small spoon, then top with sprinkles or shaved chocolate.
P.S. The whipped cream cheese glaze is dangerously good. Consider yourself warned.