Sunday, February 12, 2012

Chocolate and Cream Cheese Red Velvet Doughnuts

I know what you're thinking, "But no one likes the cake doughnuts!" It's true, like the kid always picked last for kickball, it seems as if the sad cake doughnut is always the last to go whenever someone brings in a box of doughnuts to the office. But anyone who says cake doughnuts are boring simply suffers from a lack of imagination. From cinnamon sugar, to powdered sugar, to glazes, frosting and nuts, cake doughnuts--like their cake brethren--are easily adapted to any topping combo your heart desires. I will admit that cake doughnuts usually fail because they're dense and quickly dry out, but because this recipe uses cake flour, these red velvet rings come out soft and fluffy, closer to a bite of cake than a true doughnut.

While I try to stay away from recipes that require special equipment, you will need a doughnut pan for this recipe. I was lucky enough to get one for Christmas but you can also buy them from most stores like Target, Michael's, Walmart, Sur La Table or directly from Wilton. So, while I think I'll have to try out a few more recipes to decide whether these fauxnuts are worth skipping an early morning run to the Krispy Kreme, at least I can say I've crossed off one of my 2012 Baking Resolutions! One down, three to go...

A couple of notes: As always with red velvet, be sure to add PLENTY of food coloring. You could use a pastry bad to pipe the batter into your doughnut pan, but I found a spoon to be just as easy and less mess. The chocolate glaze I used calls for a tablespoon of *gasp* corn syrup--if you're on the super-anti-corn-syrup bandwagon you could easily use ganache instead by melting chocolate into heated cream.  The following glaze recipes make enough for all 10 doughnuts so halve the recipe if you plan to use both...or just make double the doughnuts :)

Red Velvet Cake Doughnuts
     from How Sweet It Is, makes 10 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 teaspoon red food coloring

1. Preheat oven to 425 degrees F.

2. In a large bowl, combine flour, cocoa, sugar, salt and baking powder, then mix with a spoon. Add in buttermilk and egg, mixing to combine. Stir in butter.

3. In a small bowl, mix baking soda and vinegar together, then add in vanilla. Add the mixture to the doughnut batter, then stir in red food coloring.

4. Fill each doughnut mold 2/3 of the way full. Bake for 7-8 minutes, then let cool for 5 minutes before removing.

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, or more depending on texture

In a bowl, whisk cream cheese vigorously until it smoothes out. Add in sugar, vanilla and cream one tablespoon at a time, whisking constantly. This glaze will be a bit thicker (almost like a thin frosting), so add more or less cream depending on your desired consistency.

Chocolate Glaze
1/4 Semi-sweet chocolate chips
1 tablespoon butter
1 tablespoon corn syrup
1 tablespoon hot water

Combine chocolate chips, butter and corn syrup in a microwave-safe bowl, and microwave for 1 minute. Stir until completely melted, then add 1 tablespoon hot water or more depending on desired consistency.

1 comment:

  1. Cake doughnuts are delish as far as I'm concerned. They're substantial. They go great with coffee. Love that you're using the pan you got already!