Pink Velvet Donuts are a delightful treat that combines the classic softness of cake donuts with a beautiful pink twist. These donuts are fluffy, tender, and have just the right touch of sweetness, all wrapped in a smooth, creamy glaze that gives them a lovely pink color. The texture is light and airy, making each bite feel like a little celebration.
I love making Pink Velvet Donuts when I want something special but not too fancy—these donuts are perfect for brunch, a snack, or just because! One little tip I have is to make sure your oil stays at the right temperature when frying to get that perfect golden outside without being greasy. I promise, it makes a huge difference in how they turn out.
Serving these donuts fresh and warm is my favorite way to enjoy them, especially with a cup of coffee or a cold glass of milk. They never fail to bring a smile and a little bit of joy to any moment. If you’ve never tried a pink velvet twist on a donut before, this recipe is a fun and tasty way to brighten your day!
Key Ingredients & Substitutions
Yeast: Active dry yeast is key for donut rise and lightness. If you don’t have it, instant yeast is a fine swap—just mix it right with your flour.
Red velvet cake mix or cocoa powder: The cake mix adds flavor and color. If not available, use cocoa powder with red food coloring for the pink color. Natural food coloring like beet juice can work too.
Butter and milk: Butter gives richness while milk makes the dough tender. You can replace butter with margarine if needed, and use any milk (dairy or plant-based) for a different twist.
Vegetable oil: For frying, choose neutral oils with high smoke points like canola or sunflower oil. This keeps frying safe and your donuts tasty without strong flavors.
Glaze: Powdered sugar and milk create the perfect sweet coating. You can swap milk with dairy-free options or add lemon juice for a tangy glaze.
How Do You Get Perfectly Light & Puffy Donuts?
Making light donuts is all about the dough rising and frying at the right temperature. Here’s what helps me:
- Rise time: Don’t rush the dough. Let it double in size, then rise again after cutting. This makes the donuts airy.
- Kneading: Knead well until smooth and stretchy. This develops gluten, which gives structure but keeps things soft.
- Oil temperature: Keep your oil steady at 350°F (175°C). Too hot means burnt outside and raw inside, too cool makes donuts greasy.
- Small batches: Don’t crowd the pan while frying. It lowers oil temperature and makes donuts soggy.
With these steps, you’ll get golden, fluffy donuts every time that soak up the glaze beautifully!
Equipment You’ll Need
- Mixing bowls – I like using large bowls to mix and proof the dough comfortably.
- Rolling pin – helps you roll out the dough evenly to about 1/2-inch thick.
- Donut cutter or two round cutters – makes perfect donut and hole shapes easily.
- Deep-frying thermometer – ensures your oil stays at the right temperature for golden donuts.
- Slotted spoon or spider strainer – easy for lifting donuts out of hot oil without breaking them.
- Parchment paper and baking sheet – keeps your work surface clean and ready for resting the cut donuts.
- Wire rack – for cooling and setting the glaze on the donuts.
Flavor Variations & Add-Ins
- Chocolate drizzle: Drizzle melted chocolate over the glazed donuts for an extra treat or dip them halfway for a layered look.
- Vanilla or berry glaze: Swap the pink glaze for vanilla or berry-flavored icing to match different tastes or occasions.
- Fillings: Inject a jam, custard, or cream filling into the donuts using a piping bag for a surprise inside.
- Sparkling toppings: Top with rainbow sprinkles or edible glitter for a festive touch, especially for celebrations or parties.
Pink Velvet Donuts
Ingredients You’ll Need:
For the Donuts:
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup warm water (about 110°F / 43°C)
- 3/4 cup warm milk (about 110°F / 43°C)
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 2 tbsp red velvet cake mix or 2 tbsp unsweetened cocoa powder plus 1/2 tsp red food coloring
- Vegetable oil, for frying
For the Glaze:
- 1 1/2 cups powdered sugar
- 3-4 tbsp milk
- 1/2 tsp vanilla extract
- 2-3 drops red or pink food coloring (to get a soft pink glaze)
For the Topping:
- Pink sanding sugar or pink coarse sugar crystals (about 1/2 cup)
Time You’ll Need
This recipe takes about 30 minutes to prepare and knead the dough, plus 1 to 1 1/2 hours for the first rise and another 30-45 minutes for the donuts to rise after cutting. Frying the donuts takes about 10-15 minutes in batches. Allow a few minutes for glazing and topping. In total, expect around 2.5 to 3 hours from start to finish.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine the yeast with warm water and let it sit for 5-7 minutes until it becomes frothy. This means the yeast is active and ready to use.
2. Prepare the Dough:
In a large mixing bowl, whisk together warm milk, granulated sugar, salt, melted butter, and egg until smooth. Stir in the activated yeast mixture. In a separate bowl, mix the all-purpose flour with the red velvet cake mix or the cocoa powder and red food coloring (if using cocoa powder). Gradually add this flour mixture to the wet ingredients, stirring until a soft dough forms.
3. Knead and First Rise:
Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. If it’s too sticky, sprinkle a little more flour. Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
4. Shape the Donuts and Second Rise:
Once risen, gently punch down the dough. Roll it out on a floured surface to about 1/2-inch thickness. Use a donut cutter or two round cutters to cut out donuts and holes. Place the donuts on a parchment-lined baking sheet, cover them, and let rise again until puffy, about 30-45 minutes.
5. Fry the Donuts:
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the donuts in batches, cooking each side for 1-2 minutes until golden brown. Avoid overcrowding the pan to keep the oil temperature consistent.
6. Drain and Cool:
Use a slotted spoon to transfer donuts to paper towels to drain excess oil. Let them cool slightly before glazing.
7. Prepare the Glow and Decorate:
In a bowl, whisk powdered sugar with milk, vanilla extract, and pink food coloring until smooth and pourable. Dip the top of each warm donut into the glaze and let excess drip off. Immediately sprinkle generously with pink sanding sugar. Place donuts on a wire rack to let the glaze set.
8. Serve and Enjoy:
Serve your pink velvet donuts fresh with a warm cup of coffee or your favorite cold drink. Enjoy each soft, sweet bite!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! Instant yeast can be used as a substitute. Simply mix it directly with the flour instead of dissolving it in water first, and you may find the rise time is a bit shorter.
How Should I Store Leftover Donuts?
Store leftover donuts in an airtight container at room temperature for up to 2 days. To freshen them up, warm donuts briefly in the microwave before serving.
Can I Bake These Donuts Instead of Frying?
Absolutely! To bake, preheat your oven to 375°F (190°C) and place the cut donuts on a greased baking sheet. Bake for 8-10 minutes or until golden. The texture will be slightly different but still delicious.
What If I Don’t Have a Donut Cutter?
No worries! You can use two round cutters—one large for the donut shape and one small for the hole. If you don’t have cutters, a glass and a bottle cap can also work as makeshift cutters.