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Red Velvet Doughnuts, Baked

April 17, 2017

Red Velvet Doughnuts, Baked

4 Tbsp butter
6 Tbsp bakers cocoa, unsweetened
¾ cup sugar
1 large egg
½ cup buttermilk, see variation below
½ tsp vanilla
3 tsp red food coloring, see recipe below
2 ¼ cups flour, all-purpose
1 Tbsp baking powder
1 tsp baking soda
½ tsp salt
Icing, see recipe below

Preheat oven to 350 degrees F. Grease doughnut baking pan.

Over medium low heat melt butter and stir in baker’s cocoa; remove from heat, let cool a bit.

In large bowl mix together sugar and egg; stir in melted butter and cocoa mixture. Stir in buttermilk, vanilla and red food coloring.

In another bowl mix together flour, baking powder, baking soda and salt. Gradually add to batter until just combined.

Pour batter into prepared doughnut pan, about 2/3 full each. Bake 12 to 15 minutes.

Dip each doughnut into hot icing, see recipe below or drizzle icing over each doughnut. It is all up to you.

2 cups powdered sugar
1 Tbsp spoon buttermilk
½ tsp vanilla
2 to 3 Tbsp hot water

Mix all together until desired consistency. Decorate by drizzling or dip each doughnut into icing.

Buttermilk variation….if you do not have buttermilk use ½ cup milk and add 1 ½ tsp vinegar or lemon juice, stir to combine.

Red Beet Juice is an all-natural red food coloring. Make it yourself. Use a few large red beets, remove greens and roots; slice them up. Cover with water in sauce pan; bring to a boil; reduce heat and simmer until tender only a small amount of water remains, about a ¼ cup. Eat the beets and bottle up the red beet juice, you now have all natural red beet juice.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


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