It’s almost impossible to not devour Jazz’s red velvet doughnuts in one sitting!
Ingredients
Doughnut Ingredients
Baking spray
8 tablespoon (1 stick) unsalted butter
1 cup packed light brown sugar
1 large egg
2 ½ cups unbleached all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons cocoa powder
1 teaspoon baking powder
1 teaspoon sea salt
½ teaspoon baking soda
1 cup buttermilk
80 drops red food dye
Edible flowers for garnish
Glaze Ingredients
8 oz cream cheese, softened
¼ cup honey
½ cup confectioner sugar
¼ cup milk
Instructions
Preheat the oven to 350 degrees F. Lightly grease mini non-stick doughnut pans with baking spray.
Melt the butter in a large microwave-safe bowl in the microwave on high, about 1 minute. Whisk in the sugar until thoroughly combined, then whisk in the egg.
Whisk together the flour, cinnamon, cocoa powder, baking powder, salt, and baking soda in a medium bowl. Fold half the flour mixture into the sugar mixture with a rubber spatula and combine thoroughly.
Add the red food coloring to the buttermilk.
Stir in the buttermilk mixture until smooth, then fold in the remaining flour mixture.
Scrape the doughnut batter into a pastry bag, snip the tip, and evenly pipe the batter into the doughnut molds. Bake for about 5 minutes or until the doughnuts turn a light golden color and a toothpick inserted comes out clean.
To make the glaze: use a mixer or a whisk to combine the cream cheese, honey, sugar, and milk until smooth.
Dip the cooled doughnuts in the glaze, allowing excess glaze to drip. Garnish the doughnuts with edible flowers!
