I started with these cute little mini donut pans from Amazon and figured that by using them I would avoid burning myself with grease (highly probable) and dodge any excess, unnecessary calories. I quickly learned, however, that the calories are in fact my favorite part of the donut.
So I am posting this recipe with a caveat: if you are really craving a donut, I suggest eating a real doughnut (yes, different spelling). Preferably one with actual dough that has been submerged and deep fat fried in a massive vat of grease. Yes, it won't be the healthiest thing, but it can't be much worse than eating 12 baked mini donuts in a single sitting. Right?
But now onto the fun stuff! To apologize for being such a slacker on my postings of late, I've decided to give away two brand-new mini donut pans so all you health conscious folks can make baked donuts of your own! To enter, simply comment on this post with the name of your favorite holiday dessert (and it doesn't have to be red velvet). Deadline to enter
And the lucky winner is: Jainy! She was the third person to comment on this post with the name of her favorite holiday dessert. Jainy, please send an email to firstname.lastname@example.org with your full name and mailing address.
Baked Red Velvet Donuts
Modified from Sprinkle Bakes
2 c all purpose flour, sifted
3/4 c granulated sugar
2 t baking powder
1/2 t salt
3/4 c buttermilk
1 t vanilla extract
1 t red food coloring
1 T natural cocoa powder, not dutch-processed
2 eggs, lightly beaten
2 T butter, melted
Preheat oven to 425°F. Spray donut pan with nonstick cooking spray. In large mixing bowl, sift together all purpose flour, sugar, baking powder and salt. Make a paste with the cocoa and red food coloring. Add buttermilk, eggs, vanilla extract, butter and red paste mixture and beat until just combined.
Fill each donut cup approximately 3/4 of the way full. Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish donuts with vanilla glaze. Donuts are best served fresh.
Vanilla glaze:2 T hot water
2 c confectioner’ s sugar
1 T milk (I substituted buttermilk since it was all I had)
½ t vanilla extract
In small bowl, stir together all ingredients until sugar is completely dissolved. Use immediately to glaze donuts. You can either toss them in or dip just the tops. If the glaze starts to harden you can add more hot water.