Can I make these donuts without a donut pan?

You need a pan for the classic shape. A standard non-stick 6-cavity pan works best. If you don't have one, you can bake the batter in a greased muffin tin for 12-14 minutes at the same temperature to make red velvet "donut muffins." The texture will be nearly identical.

Why are my red velvet donuts turning out brown, not red?

This is usually due to the cocoa powder or overbaking. Use just 1 tablespoon of unsweetened cocoa powder. Natural cocoa can cause browning, so a Dutch-processed type is better. Also, ensure your oven is at 425°F (218°C) and don't bake past 10 minutes ; overbaking deepens the color to brown.

Can I use cream cheese frosting instead of vanilla glaze?

Absolutely. For a thicker, tangier topping, mix 4 oz softened cream cheese , 1 cup powdered sugar , and 1/2 tsp vanilla . Whip until smooth. Let the donuts cool completely before spreading it on, then add the Oreo crumble. The glaze in the recipe is faster and sets firmer.

How do I keep the Oreo crumble from getting soggy?

Crush the Oreos right before you glaze the donuts. Press them gently into the wet glaze, so they stick, then let the glaze set fully at room temperature. For storage, keep them in a single layer in an airtight container; stacking will make the bottom toppings soggy quickly.

Red Velvet Donuts with Vanilla Glaze and Oreo Crumble: 30-Minute Easy Dessert

Name: Red Velvet Donuts with Vanilla Glaze and Oreo Crumble
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ cups (190g) all-purpose flour; ¾ cup (150g) granulated sugar; ½ cup (120ml) buttermilk; ¼ cup (57g) unsalted butter, melted and cooled; 1 large egg, room temperature; 1 tbsp liquid red food coloring (or 2 tsp gel paste); 1 tbsp (5g) unsweetened cocoa powder; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 tsp white vinegar; 2 tsp vanilla extract, divided; 1 ½ cups (180g) powdered sugar; 2-3 tbsp milk or cream; 4-5 Oreo cookies, crushed

Description

These red velvet donuts are fast, simple, and deliver the classic tangy flavor without fuss. They bake in minutes, don’t require yeast, and are topped with a sweet vanilla glaze and a crunchy Oreo crumble for texture.

Ingredients

Scale

1 ½ cups (190g) all-purpose flour

¾ cup (150g) granulated sugar

½ cup (120ml) buttermilk

¼ cup (57g) unsalted butter, melted and cooled

1 large egg, room temperature

1 tbsp liquid red food coloring (or 2 tsp gel paste)

1 tbsp (5g) unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp white vinegar

2 tsp vanilla extract, divided

1 ½ cups (180g) powdered sugar

2-3 tbsp milk or cream

4-5 Oreo cookies, crushed

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Instructions

1. Preheat oven to 425°F (218°C). Grease a 12-cavity donut pan very well.

2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In a large bowl, whisk buttermilk, melted butter, egg, red food coloring, 1 tsp vanilla, and vinegar until smooth.

4. Add dry ingredients to wet ingredients. Fold together with a spatula until just combined and no dry streaks remain. Batter will be lumpy.

5. Transfer batter to a piping bag or zip-top bag with a corner snipped off. Pipe into prepared donut pan, filling each cavity about ¾ full.

6. Bake for 8-10 minutes, until tops spring back when lightly pressed and an instant-read thermometer reads 200°F (93°C).

7. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

8. For the glaze, whisk powdered sugar, remaining 1 tsp vanilla, and 2 tbsp milk until smooth. Add more milk 1 tsp at a time until glaze is thick but drips slowly from a spoon.

9. Once donuts are completely cool, dip the top of each into the glaze, let excess drip off, then immediately press into freshly crushed Oreos.

Notes

Do not overmix the batter. Stir just until combined, lumps are fine. Overmixing makes tough donuts.

Wait until donuts are completely cool to the touch before glazing. A warm donut will cause the glaze to slide off and become transparent.

Crush the Oreos just before using to keep them crunchy. Crushing them too early makes the filling absorb moisture.

Store glazed donuts in a single layer in an airtight container at room temperature for up to 2 days.

No buttermilk? Mix ½ cup milk with 1 ½ tsp white vinegar or lemon juice. Let sit for 5 minutes before using.

Prep Time: 15 min
Cook Time: 10 min
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 235 kcal
Sugar: 28 g
Sodium: 205 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 28 mg