I just learned that there is a National Doughnut Day, never one to pass up an excuse to eat dessert, I whipped up some doughnuts. Here are two ways to celebrate doughnut day every day.
I’m not sure that baked doughnuts really qualify as doughnuts, but I wanted to make them anyway since, although I love fried dough, I realize it’s not for everyone. I think of these more as a doughnut shaped cake, which doesn’t make them any less delicious just not your traditional doughnut. These red velvet doughnuts are light, flavorful and you can dress them up anyway you want.
- Mix together the dry ingredients, sugar, salt, baking powder, cocoa powder, and flour. Whisk together until everything is combined thoroughly.
- In a different bowl mix together the wet ingredients, buttermilk, eggs, vanilla, vinegar, food coloring, and butter
- Stir the two together until just combined and pour into the doughnut baking pan. Bake at 425 for 7-10. Or follow the manufacturer’s instructions for your pan.
- Allow to cool for a few minutes in the pan and then take them out of the mold. Roll them in sugar, top them with chocolate syrup, glaze, sprinkles – let your imagination run wild!
- In a small bowl, stir together the yeast, warm water and warm milk.
- In a stand mixer fitted with a dough hook place all the ingredients except for the butter. Pour in the water, milk and yeast mixture. Work on low speed until a smooth elastic dough forms. About 5 minutes.
- Gather into the middle of the bowl and cover with a damp towel. Leave in a warm place and allow to rise until doubled in size. About an hour.
- Take the dough and punch it down. Flour your hands and the board generously, using your fingers form the dough into an even layer. The dough should be about 1/2 an inch thick.
- Use a cookie cutter to cut out round doughnuts. For the filled doughnuts use a medium cookie cutter about 2 to 2 1/2 inches. I like to make donut holes as well – for those use a small cookie cutter about 1 inch.
- Set the doughnuts on a well floured baking sheet and let them rise again for 30-60 minutes.
- When the doughnuts are round and puffy fry them in a tall pan or deep frier if you have one. Keep the oil on low heat, test it with a small scrap of dough. You want it to be hot enough that the dough bubbles and rises to the surface. Fry them in small batches, don’t crowd them.
- Roll the donut holes in sugar and cinnamon as soon as they come out of the frier. You can also roll in the filled doughnuts if you like.
- Fill the large doughnuts using a pastry bag with pipe into the doughnut. I used blueberry jam or lemon curd in mine.