Red Velvet Donuts

These no knead red velvet donuts are glazed with a cream cheese glaze and filled with luscious custard. The no knead dough couldn’t be any easier to make. It makes for soft and fluffy middles and a crisp outside. The cream cheese glaze ties in the subtle chocolate red velvet flavour. Cut out the dough in heart shapes for the perfect Valentine’s treat or gift for someone you love!

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Why you will LOVE this recipe:

• No knead, easy dough: Just stir all the ingredients for the dough and let it rise. No electric mixer or kneading needed. 
• Red velvet: The donuts are vibrant red, slightly chocolatey and tangy - just like red velvet cake. They’re also so soft and fluffy!
• Cream cheese glaze: A smooth cream cheese glaze helps tie that red velvet flavour. 
• Custard filling: Smooth custard oozing out is the best way to enjoy a donut! If you don’t like custard you can leave them unfilled or fill with a simple homemade whipped cream.

The softest fried donut dough ever

The dough couldn’t be any easier to make and it turns out amazing every time! First you need to dissolve the yeast in a bit of warm water and let it form a foam on top. This is just to test whether or not the yeast is active. If it isn’t foaming up in 5-10 minutes, then try a different envelope or container of yeast. 

Stir the dry ingredients in a large bowl and make a well in the middle. Add the wet ingredients including the dissolved yeast into the well and stir until a dough comes together. It’s going to be pretty wet and sticky. Cover with a dish towel and let rise. Then roll out the dough, cut out the red velvet donut shapes, and fry!

Frying

It’s actually really easy to fry these red velvet donuts! All you need is a large shallow pot, a whole lot of oil, and something to take the donuts out. I used a wire spider but you can also use tongs. Tongs will help put the dough into the oil. 

I highly recommend using a thermometer that clips onto the side of your pot. I used a candy thermometer that goes up to very high temperatures for frying. It will make it so much easier to track the temperature of the frying oil making sure you get a crisp exterior and a perfectly cooked inside. Here’s how to fry donuts without a thermometer.

The best frying temperature 

The best temperature for frying is 370°F (190°C). This lets the donuts cook through perfectly without being soaked in grease. I found that anything above or below really didn’t work well for the donuts:

• Oil too hot = burnt donuts
• Oil too cold = very oily donuts

How to calibrate any thermometer for frying

Make sure your thermometer is calibrated. Calibrate it by using the hot water method here.

Here's where you can see what your boiling point is because it varies based on altitude.

It’s so important to calibrate your thermometer because even a small difference will impact the frying a lot.

How to control frying oil temperature

Add a bit of cold oil or more donut dough to decrease the temperature quickly. To increase the temperature turn up the heat. You want to keep it at around 370°F (190°C).

Key ingredients

Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

Active dry yeast: I prefer active dry yeast but you can also use the same amount of instant dry yeast.

Red food colouring: Use gel food colouring because it gives a lot of pigment and doesn't make the dough too wet. Use a natural powdered food colouring for a natural alternative. Dissolve the food colouring in the milk to make it easier to mix in.

Cocoa powder: Dutch processed cocoa powder gives the richest flavour. You can also use natural cocoa powder for a more subtle chocolate flavour.

Sour cream: Full fat sour cream will give the donuts the best texture. I don't recommend substituting with greek yogurt.

Heavy whipping cream: Choose a cream that is at least 32% milk fat.

All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

Vanilla bean: Substitute a whole vanilla bean with either 1 teaspoon vanilla bean paste, or 1 teaspoon pure vanilla extract. Vanilla bean paste will also give it those flecks of vanilla seeds.

How to make custard filling - step by step

1. Steep vanilla: Slice vanilla bean in half longwise and scrape out the seeds. Add seeds and pod to a medium saucepan. Add milk, salt, and stir. Bring to a simmer on medium low heat and turn off to let steep.
2. Whisk yolks: Whisk yolks and sugar just until combined. Add flour, cornstarch, and whisk until smooth. Pour half of the hot milk into the yolks gradually, whisking well. 
3. Temper yolks: Pour the egg yolk mixture back into the pot with the hot milk and whisk well. Cook on medium-low heat whisking constantly to prevent sticking and burning. Remove from heat as soon as it becomes thick. 
4. Strain & chill: Push the hot custard through a wire strainer to remove any lumps. Place into a container and place a piece of plastic wrap or parchment paper right on the surface to prevent a skin from forming. 
5. Fold in cream: Refrigerate until chilled. Before filling the donuts, whip the cold cream until medium-stiff peaks. Fold the cream into the chilled custard with a whisk until smooth. If the custard is too thick to fold cream into it, add milk a tablespoon at a time whisking well to thin it out. 

How to make no knead dough - step by step

1. Dissolve yeast: Combine yeast, warm water, and sugar in a bowl. Stir until dissolved and set aside for 5-10 minutes. A foam should form on top. If a foam doesn’t form, the yeast isn’t active and you will need to try with another envelope or container of yeast. 
2. Dry ingredients: Sift flour and cocoa powder into a large bowl. Add sugar and salt, stir. Make a well in the middle and add softened butter, food colouring, eggs, warm milk, vanilla, sour cream, and dissolved yeast.
3. Mix a dough: Stir until a wet, sticky dough forms. Cover the bowl with a towel and place into a warm place to rise until doubled in size, about 45 minutes (see notes).
4. Dump dough: Once risen, punch down the dough and dump onto a generously floured surface. Let sit for 5 minutes to make rolling out easier. 
5. Roll out the dough to ¾” thick. Use large cookie cutter shapes (3-4” circles and hearts) to cut out shapes. Reroll the scraps as needed, saving the last few bits. Transfer to parchment lined baking sheet, leaving a few inches of space in between for space to rise. Let rise in a warm place until doubled in size.

Frying - step by step

1. Pour the oil into a dry, large, heavy bottomed pot. Leave at least 4 inches of space to the top. Clip a thermometer to the side of the pot. Heat the oil until it reaches 370°F (190°C). While the oil is heating, prepare a tray lined with 4 layers of paper towel and a separate cooling rack beside.
2. Practice fry: Once the oil is hot, drop the pieces of scrap dough into the hot oil. Fry on each side for 2-3 minutes or until golden brown. Remove from oil with tongs or a spider, gently shake for a few seconds to remove excess oil and place onto the paper towel lined sheet. Once cooled enough, check the inside to make sure it’s cooked through.
3. Fry donuts: Drop the first few donuts into the oil gently, being careful not to touch the oil. Use a metal spatula or tongs to help. Continue frying them as before. Once the paper towel lined tray fills up, transfer the cooled donuts to the cooling rack. Let all of the red velvet donuts cool completely before filling.

Glaze & assembly - step by step

1. Make the glaze while the donuts cool. In a large bowl or stand mixer, beat butter, sugar, cream cheese, and salt until light and fluffy. Add vanilla and beat. Add milk 1 tablespoon at a time until you get a glaze-like consistency. You can make it a thicker “frosting” by adding less milk and spreading the cream cheese frosting on the filled donuts. Set aside.
2. Fill piping bag: Fill a piping bag or large zippered plastic bag. Fill with chilled custard (with whipped cream folded in at the end). Snip the end off.
3. Fill donuts: Use a chopstick or back of a spoon to poke a hole through the tops of the cooled donuts. Insert the piping bag through the hole and fill with custard. 
4. Dip the donuts into the glaze. Shake it off gently and let excess drip off by placing onto a cooing rack. The red velvet donuts are best enjoyed the day they’re fried and filled so dig in!

FAQ

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📖 Recipe

Red Velvet Donuts

Mary

These no knead red velvet donuts are glazed with a cream cheese glaze and filled with luscious custard. The no knead dough couldn’t be any easier to make. It makes for soft and fluffy middles and a crisp outside. The cream cheese glaze ties in the subtle chocolate red velvet flavour. Cut out the dough in heart shapes for the perfect Valentine’s treat or gift for someone you love!

5 from 1 vote

Print Recipe Pin Recipe Shop Ingredients

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Rest Time 1 hour hr 20 minutes mins

Total Time 45 minutes mins

Course Brunch, Dessert, Donuts

Cuisine American

Servings 18 donuts

Equipment

• ▢
  thermometer
• ▢
  spider or tongs
• ▢
  large heavy bottomed pot

Ingredients

 

US CustomaryMetric

 

1x2x3x

Filling

• ▢ 1 whole vanilla bean
• ▢ 1 cup milk
• ▢ ⅛ teaspoon sea salt
• ▢ 3 large egg yolks
• ▢ ¼ cup granulated sugar
• ▢ ⅓ cup all purpose flour
• ▢ 1 teaspoon cornstarch
• ▢ ½ cup heavy whipping cream

Red Velvet Donuts

• ▢ ½ cup water
• ▢ 1 teaspoon sugar
• ▢ 1 packet active dry yeast
• ▢ 5 cups all purpose flour 600g
• ▢ ¼ cup cocoa powder dutch processed is preferred but natural works too
• ▢ ⅛ teaspoon sea salt
• ▢ ½ cup granulated sugar
• ▢ ¾ cup unsalted butter softened
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon pure vanilla extract
• ▢ ¼ teaspoon red gel food colouring dissolve in milk first
• ▢ 1 cup milk warm
• ▢ ¾ cup sour cream room temperature
• ▢ 100 oz vegetable oil I used canola 3 L or 0.8 gallon

Glaze

• ▢ 4 tablespoons unsalted butter
• ▢ 2 cups powdered sugar sifted
• ▢ ⅛ teaspoon sea salt
• ▢ 4 oz cream cheese softened
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2-6 tablespoons milk

Instructions

 

Filling

• Slice vanilla bean in half long-wise and scrape out the seeds. Add seeds and pod to a medium saucepan. Add milk, salt, and stir. Bring to a simmer on medium low heat and turn off to let steep.
  1 whole vanilla bean, 1 cup milk, ⅛ teaspoon sea salt
• Whisk yolks and sugar just until combined. Add flour and cornstarch, whisk until smooth. Pour half of the hot milk into the yolks gradually, whisking well.
  3 large egg yolks, ¼ cup granulated sugar, ⅓ cup all purpose flour, 1 teaspoon cornstarch
• Pour the egg yolk mixture back into the pot with the hot milk and whisk well. Cook on medium-low heat whisking constantly to prevent sticking and burning. Remove from heat as soon as it becomes thick.
• Push the hot custard through a wire strainer to remove any lumps. Place into a container and place a piece of plastic wrap or parchment paper right on the surface to prevent a skin from forming.
• Refrigerate until chilled. Before filling the donuts, whip the cold cream until medium-stiff peaks. Fold the cream into the chilled custard with a whisk until smooth. If the custard is too thick to fold cream into it, add milk a tablespoon at a time whisking well to thin it out.
  ½ cup heavy whipping cream

Donuts

• Combine yeast, warm water, and sugar in a bowl. Stir until dissolved and set aside for 5-10 minutes. A foam should form on top. If a foam doesn’t form, the yeast isn’t active and you will need to try with another envelope or container of yeast.
  ½ cup water, 1 packet active dry yeast, 1 teaspoon sugar
• Sift flour and cocoa powder into a large bowl. Add sugar and salt, stir. Make a well in the middle and add softened butter, eggs, warm milk, food colouring, vanilla, sour cream, and dissolved yeast.
  5 cups all purpose flour, ¼ cup cocoa powder, ⅛ teaspoon sea salt, ½ cup granulated sugar, ¾ cup unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract, 1 cup milk, ¾ cup sour cream, ¼ teaspoon red gel food colouring
• Stir until a wet, sticky dough forms. Cover the bowl with a towel and place into a warm place to rise until doubled in size, about 45 minutes (see notes).
• Once risen, punch down the dough and dump onto a generously floured surface. Let sit for 5 minutes to make rolling out easier.
• Roll out the dough to ¾” thick. Use large cookie cutter shapes (3-4” circles and hearts) to cut out shapes. Re-roll the scraps as needed, saving the last few bits. Transfer to parchment lined baking sheet, leaving a few inches of space in between for space to rise. Let rise in a warm place until doubled in size.
• Pour the oil into a dry, large, heavy bottomed pot. Leave at least 4 inches of space to the top. Clip a thermometer to the side of the pot. Heat the oil until it reaches 370°F (190°C). While the oil is heating, prepare a tray lined with 4 layers of paper towel and a separate cooling rack beside.
  100 oz vegetable oil
• Once the oil is hot, drop the pieces of scrap dough into the hot oil. Fry on each side for 2-3 minutes or until golden brown. Remove from oil with tongs or a spider, gently shake for a few seconds to remove excess oil and place onto the paper towel lined sheet. Once cooled enough, check the inside to make sure it’s cooked through. This is practice frying and helps season the oil.
• Drop the first few donuts into the oil gently, being careful not to touch the oil. Use a metal spatula or tongs to help. Continue frying them as before. Once the paper towel lined tray fills up, transfer the cooled donuts to the cooling rack. Let all of the donuts cool completely before filling.

Glaze

• Make the glaze while the donuts cool. In a large bowl or stand mixer, beat butter, sugar, salt, and cream cheese until light and fluffy. Add vanilla and beat. Add milk 1 tablespoon at a time until you get a glaze-like consistency. You can make it a thicker “frosting” by adding less milk and spreading the cream cheese frosting on the filled donuts. Set aside
  4 tablespoons unsalted butter, 2 cups powdered sugar, ⅛ teaspoon sea salt, 4 oz cream cheese, 1 teaspoon pure vanilla extract, 2-6 tablespoons milk
• Fill a piping bag or large zippered plastic bag. Fill with chilled custard (with whipped cream folded in at the end). Snip the end off.
• Use a chopstick or back of a spoon to poke a hole through the tops of the cooled donuts. Insert the piping bag through the hole and fill with custard.
• Dip the donuts into the glaze. Shake it off gently and let excess drip off by placing onto a cooing rack. The donuts are best enjoyed the day they’re fried and filled so dig in!

Notes

Store leftover donuts in an airtight container in the fridge. They’re best eaten the day they’re fried and filled - you can make the custard filling in advance to make it even easier the day of! Just refrigerate the custard and fold in the whipped cream before filling the donuts.

Best way to let dough rise

I let my dough rise in an oven preheating to 180°C (350°F) for 1 minute, then turned off. If it isn’t warm enough, the dough will not rise because of how much butter and sugar it has. You do not want the oven to be hot (over 55°C) or it will bake the yeast.

Frying safety

1. Do not let any water touch the hot oil. It will sputter and can cause severe burns. Have your hands and any utensils you’re using be completely dry.
2. Make sure that you have at least 3 inches of space from the top of your oil to the top of the pot.
3. Use a heavy bottomed pot for more even and safer heating.

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