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Tender cake doughnuts with red velvet flare are a sure way to anyone’s heart. And, if the doughnuts alone don’t do it, the cream cheese glaze will seal the deal.
For the doughnuts:
1. In a large bowl, stir egg and granulated sugar until combined. Add melted butter and red food coloring and mix well.
2. In a separate small bowl or large measuring cup, combine the baking soda, the buttermilk, the cider vinegar, and the vanilla extract. Slowly add this into the egg/sugar/butter/red food coloring mixture and combine thoroughly.
3. In a medium-sized bowl, combine the flour, cocoa powder, salt, and baking powder and stir a few times to aerate. Slowly add this into the bowl of batter and stir until just combined. If the dough is too soft, add extra flour. Dough should be stiff and hold its shape when rolled, but should not rock-solid.
4. Fill a large, deep pot with a few inches of oil and/or shortening and heat until the oil temperature is in the 350-375 F range. Do not exceed 375 F.*
5. On a floured surface, roll dough out to 1/2″ thickness. Cut out shapes with one large round cookie cutter (in the 4″ neighborhood) and then cut holes in the middle of them with a small cookie cutter (in the 1″-2″ neighborhood). Fry in batches of 3-4 doughnuts at a time, about a minute per side. Remove the cooked doughnuts to a baking sheet lined with paper towels. Repeat the frying process until all of the dough is cooked.
For the glaze:
1. Using a hand or stand mixer set to low, combine the softened cream cheese, 1/2 cup of confectioner’s sugar, and 1/4 cup milk. When the mixture is smooth, add the rest of the confectioner’s sugar and the rest of the milk and beat until smooth. If glaze is too thick, add more milk until a drizzling consistency is achieved.
2. Set the doughnuts on a cooling rack that you’ve placed on top of a sheet tray (to catch the drips) and either dip the tops of the doughnuts in the glaze and rest (unglazed side down) on the cooling rack, or drizzle glaze over the tops of the doughnuts. Allow glaze to set or eat immediately. Glaze will take a while to fully dry.**
*Please take extreme caution when frying. Remember that dumping cold dough into the hot oil will cause it to splash, so place doughnuts very gently in the oil. Never leave your hot oil unattended and do not let the oil reach temperatures higher than the recommended 375 F.
**Doughnuts are best within a few hours of frying, so I would recommend freezing whatever you do not eat within 12 hours of frying.
A twist on a classic quiche, with a new and fun crust!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!