Red Velvet Old Fashioned Donuts

Do you ever have an 8 year craving for the Red Velvet Old Fashioned Donuts at Peter Pan Donuts in Greenpoint then realize you can make them yourself? I remember the first time I sat at the counter at Peter Pan’s after making the trip into the city from Sarah Lawrence to sell my vintage wares at Beacon’s Closet. It was a frigid February morning with Valentine’s fast approaching, so Red Velvet felt right. That decadent, tangy, subtle cocoa flavor paired with a steamy cup of coffee soothed whatever college heartbreak I was experiencing and the memory of that donut has lasted longer than any 8 year old crush.

Ingredients

For the Red Velvet Donuts

330 g flour

30 g cocoa powder

2 tsp baking powder

1 tsp salt

133 g granulated sugar

4 tbsp butter room temperature

1 tbsp apple cider vinegar

1 tsp vanilla paste

6-8 drops of red food coloring

3 large egg yolks

240 g sour cream

neutral oil for frying

For the Buttermilk Glaze

300 g confectioners’ sugar

5 tablespoons buttermilk

Pinch of salt

Splash of vanilla paste

For the Red Velvet Donuts

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.

In a large mixing bowl or the bowl of a stand mixer, combine the butter and sugar. Beat together on medium speed until well combined, about 1 minute. Add the egg yolks. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Add the sour cream, vinegar, food coloring, and vanilla. Beat until well combined, about 30 more seconds.

Add the flour mixture. Beat on low speed until well combined, scraping down the bowl to make sure everything is incorporated. Scrape the dough down into the bowl, cover, and refrigerate for at least 1 hour or until firm, and up to 1 day.

Fill a large heavy-bottomed pot with 2 inches of oil. Place over medium high heat until a deep-fry thermometer registers 335F. Place a wire rack in a large baking sheet lined with paper towels to drain the excess oil.

While the oil is heating, invert the chilled dough onto a well-floured surface. Dust the dough well with flour. Roll to ½-inch thickness. Using a 3-inch round cutter dipped in flour ( a cup works too), cut circles out of the dough. Cut holes in the center of each circle using a 1 ¼-inch round cutter. Place the donuts and holes on a parchment lined tray.

Carefully place 2 to 3 donuts in the hot oil at a time. Fry for 2 minutes. (They will sink to the bottom at first but should float in about 5 to 10 seconds.) Flip and fry for another 2 minutes. Flip one more time and fry for 30 to 60 seconds until those perfect craggy edges form. Remove the donuts with a spider or slotted spoon. Do the same with the holes, but they’ll only need a minute on each side until they puff up. Make sure to keep an eye on the heat and adjust as necessary to keep the oil between 330F and 340F.

For the Buttermilk Glaze

While the donuts are warm, sift the confectioners’ sugar into a medium bowl. Whisk in the buttermilk, vanilla, and salt until smooth and thick.

Dip each side of the donut in the glaze. Place on a wire cooling rack and let cool for a few minutes. Serve warm with a cup of coffee or however you’d prefer xx

The original Red Velvet Old Fashioned from Peter Pan’s