What oil do I use for frying?

Use a neutral oil with a high smoke point, like vegetable or canola oil. You'll need about 8 cups to fill your Dutch oven 2-3 inches deep. The most critical thing is keeping it at a steady 350°F using a thermometer; the oil type matters less than the temperature control for non-greasy results.

Can I use natural food coloring?

You can, but the color will be more muted, like a brick red or pink. Gel food coloring gives the vibrant hue you expect. If using a natural powder like beet, mix 1-2 tablespoons with the warm buttermilk first to help it dissolve and prevent grainy specks in your dough.

How do I fix too-thick custard?

If your custard filling is too thick to pipe, whisk in milk or heavy cream, one teaspoon at a time, until it's smooth and pipeable. Do this after it's fully cooled. Test the consistency by piping a bit onto a plate, it should flow easily but hold its shape.

Are donuts better, fried or baked?

For texture, fried is superior. Frying at 350°F creates a crisp exterior and a uniquely soft, airy interior that baking can't replicate. Baked red velvet donuts are more like muffins. If you want the real, classic donut experience with that tender crumb, frying is the way to go.

Fried Red Velvet Donuts: 2.25-hours Easy Recipe

Description

These fried red velvet donuts have a soft, cake-like interior with a crisp exterior, finished with a tangy cream cheese glaze. Made with a simple no-knead yeast dough that rises once before frying, they deliver bakery-style texture at home. Perfect for holidays, weekend baking, or when you want a bold red velvet treat with classic flavor and irresistible contrast. Ready in about two hours from start to finish.

Ingredients

Scale

For the Dough:

3 ½ cups (455g) all-purpose flour, plus more for dusting

⅓ cup (65g) granulated sugar

2 ¼ tsp (1 packet) instant yeast

1 tsp baking powder

1 tsp salt

2 tbsp (15g) cocoa powder

1 cup (240ml) buttermilk, warmed to about 105°F

2 large eggs, at room temperature

3 tbsp (45g) unsalted butter, melted and cooled

1 tsp vanilla extract

1 tbsp red gel food coloring

For Frying:

8 cups (about 2 liters) vegetable or canola oil

For the Cream Cheese Glaze:

4 oz (115g) cream cheese, softened

1 ½ cups (180g) powdered sugar

1 tsp vanilla extract

2–3 tbsp milk

Optional Custard Filling:

1 cup prepared vanilla custard or pudding

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Prep Time: 30 min
Rise Time: 1–1.5 hours
Cook Time: 15 min
Category: Dessert, Snack
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 285 kcal
Sugar: 18 g
Fat: 14 g
Saturated Fat: 3.5 g
Unsaturated Fat: 10.5 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 35 mg