Ingredients:

  • 250g all-purpose flour
  • 150g granulated sugar
  • 2 tbsp unsweetened Dutch-processed cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 180ml buttermilk, room temperature
  • 1 unit large egg, room temperature
  • 60ml vegetable oil
  • 1 tsp white vinegar
  • 2 tsp vanilla extract
  • 1 tsp red gel food coloring
  • 115g cream cheese, softened
  • 30g unsalted butter, softened
  • 180g powdered sugar, sifted
  • 3 tbsp whole milk
  • 0.5 tsp vanilla bean paste

Instructions:

  1. Preheat your oven to 350°F (180°C). Lightly grease a 12-cavity non-stick donut pan with cooking spray or oil.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and sea salt until well combined and lump-free.
  3. In a separate medium bowl, whisk the buttermilk, egg, vegetable oil, white vinegar, vanilla extract, and red gel food coloring until the color is uniform.
  4. Pour the wet ingredients into the dry ingredients. Fold together using a spatula until just combined, being careful not to overmix, which can toughen the donut texture.
  5. Transfer the batter to a piping bag. Pipe the batter into the prepared donut cavities, filling each about 3/4 full.
  6. Bake for 10 minutes or until a toothpick inserted into the thickest part comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
  7. Prepare the glaze by beating the cream cheese and butter until smooth. Gradually add powdered sugar, milk, and vanilla bean paste, whisking until a dippable consistency is reached.
  8. Dip the cooled donuts into the cream cheese glaze and set back on the wire rack to allow the glaze to firm up.