Red velvet yeast donut
A fool proof yeast red velvet donut topped with chocolate glaze.
Ingredients
- 3 cups Whole wheat flour
- 2¼ tsp Yeast
- ½ cup Brown sugar
- 1 Egg
- ½ to ¾ cup Milk
- 3 tsp Cocoa powder
- 3 tsp Beetroot powder
- ¼ tsp Red food colour
- ½ cup Oil
- ¼ tsp Salt
For chocolate glaze
- 250 gm Sweetened cooking chocolate
- ¼ cup Milk
Instructions
- In a mixing bowl add egg, brown sugar, warm milk, yeast, cocoa powder, beetroot powder or red food colour and oil.
- Add salt, flour and mix well.
- Make a smooth dough using palm and fingers.
- Keep this dough covered for 2 hours.
- After 2 hours punch down the dough and give it a good knead.
- Flatten the dough to a 1/2 inch thickness. Use the doughnut cutter to cut.
- Keep the doughnuts covered for 1 more hour for proofing.
- Steam the doughnut for 15 to 20 minutes.
- Keep the cooked doughnuts for cooling down in a wired rack.
- Meanwhile, double boil the cooking chocolate. Add milk and cook until the chocolate melts and blends together with milk to make a sauce.
- Dip the top side of the doughnut in chocolate sauce and keep aside.
- Keep the doughnuts with enough space to wait until the glaze is set enough.
Notes
- Pay attention while placing the dipped doughnuts to prevent them from sticking to each other.