Ingredients:

  • 1 ½ cups (185 g) All-Purpose Flour, sifted
  • ¾ cup (150 g) Granulated Sugar
  • 1 ½ tbsp (10 g) Unsweetened Cocoa Powder (Dutch-process recommended)
  • 1 tsp (5 g) Baking Powder
  • ½ tsp (2.5 g) Baking Soda
  • ¼ tsp (1 g) Fine Sea Salt
  • 1 Large Egg, room temperature
  • ½ cup (120 ml) Buttermilk, room temperature
  • ¼ cup (60 ml) Vegetable Oil (or neutral oil)
  • 1 tsp (5 ml) Vanilla Extract
  • 1 tsp (5 ml) White Vinegar (distilled)
  • 1–2 tsp (5–10 ml) Red Food Colouring (high-quality gel)
  • 4 oz (115 g) Cream Cheese, full-fat, softened to room temperature
  • 2 cups (250 g) Powdered (Icing) Sugar, sifted
  • ½ tsp (2.5 ml) Vanilla Extract (Glaze)
  • 2–3 tbsp (30–45 ml) Milk or Heavy Cream
  • Pinch of Salt (Glaze)

Instructions:

  1. Preheat the oven to 180°C (350°F). Lightly grease the doughnut pan cavities, ensuring they are well coated to prevent sticking.
  2. In a medium bowl, gently whisk together the buttermilk, vegetable oil, egg, and vanilla extract.
  3. Whisk the red gel food colouring and white vinegar into the wet mixture until the color is deep and uniform.
  4. In a separate, large bowl, whisk together the sifted flour, sugar, cocoa powder, baking powder, baking soda, and salt. Ensure the cocoa powder is completely incorporated.
  5. Pour the wet, colored ingredients into the dry ingredients. Use a rubber spatula to fold them together gently until just combined. Stop mixing the second you no longer see streaks of dry flour.
  6. Transfer the batter to a piping bag (or zip-top bag). Pipe the batter evenly into the prepared doughnut cavities, filling them about two-thirds full.
  7. Bake for 10 to 12 minutes, or until the doughnuts spring back lightly when touched and a toothpick inserted into the cake comes out clean. If baking in batches, wait until the first batch is out before filling the pan again.
  8. Allow the doughnuts to cool in the pan for 5 minutes before carefully inverting them onto a wire rack to cool completely.
  9. Prepare the Glaze Base: In a medium bowl, beat the softened cream cheese with the vanilla and salt until smooth and creamy.
  10. Gradually incorporate the sifted powdered sugar, mixing until just combined and slightly thick.
  11. Adjust Consistency: Add the milk or cream one tablespoon at a time until the glaze reaches a thick, pourable consistency (it should coat the back of a spoon nicely).
  12. Glaze and Set: Dip the top surface of the completely cooled doughnuts into the glaze. Turn them upright and place them back on the wire rack (over parchment paper to catch drips) to allow the glaze to set.