Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a donut pan or two mini-muffin pans. If using a mini-muffin pan, and you prefer not to deal with greasing, you can use paper liners, though greasing often yields a crisper bottom.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Ensure these ingredients are well combined to distribute the leavening agents evenly.1 ½ cups all-purpose flour, 1 cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a separate medium bowl, whisk together the melted butter, buttermilk, large egg, and vanilla extract. Once those are incorporated, add the red food coloring and stir until you achieve a vibrant, uniform red hue.2 tablespoons unsalted butter, melted, 1 cup buttermilk, 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon red food coloring (gel or liquid)
- Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix the batter, as this can lead to tough donuts. A few small lumps are perfectly fine.
- Gently stir in the white vinegar. You’ll notice a slight fizzing reaction, which is normal and helps activate the baking soda for a lighter texture. Mix until just incorporated.1 teaspoon white vinegar
- Spoon the batter into the prepared donut pan, filling each mold about two-thirds full. If you're using a donut pan, a piping bag or a zip-top bag with the corner snipped off can make this step much cleaner and easier.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of a donut comes out clean. The exact baking time will depend on your oven and the size of your donut molds.
- Let the donuts cool in the pan for about 5-10 minutes before carefully inverting them onto a wire rack to cool completely. This prevents them from breaking and allows them to firm up.
- While the donuts are cooling, make the cream cheese glaze. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well combined. Add the milk, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract.4 ounces cream cheese, softened, ½ cup powdered sugar, 2-3 tablespoons milk, ½ teaspoon vanilla extract
- Once the donuts are completely cool, dip the tops of each donut into the cream cheese glaze. Alternatively, you can drizzle the glaze over the tops using a spoon. Let the glaze set for a few minutes before serving.
Notes
These baked donuts are a lighter indulgence, perfect for any occasion. They can be stored at room temperature for up to 2 days, in the refrigerator for 4-5 days, or frozen for up to 2-3 months.
