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Red velvet doughnuts filled with a cream cheese filling
315Total Time
3Prep Time
15Bake Time
A little effort

Red Velvet Doughnuts

2 Reviews

  • Nut Free

About the bake

We've put a twist on the classic jam doughnut with this delicious baked Red Velvet doughnut recipe.

The vibrant red doughnuts, filled with velvety, cream cheese filling are sure to stand out at your next party or coffee morning.

If you are a red velvet fan, try out our red velvet cookies.

315Total Time
3Prep Time
15Bake Time
A little effort


  1. Step 1:

    Bring the milk to the boil, then remove from the heat and add the diced butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, 75g sugar, coco powder and salt in a big bowl. Mix the milk, the beaten egg and red gel into the dry ingredients with a wooden spoon.

  2. Step 2:

    Tip onto a lightly flour dusted surface and knead for 10 minutes.

  3. Step 3:

    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.

  4. Step 4:

    Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 25 even pieces (I used a weighing scales). Roll each piece into a ball and sit on 2-3 lightly greased baking sheets – they’ll need room between them for growing.

  5. Step 5:

    Cover the dough again with a clean tea towel and leave to prove until almost doubled in size again (about an hour). Preheat your oven to 190°C (170°C fan, gas mark 5), with a roasting tin full of boiling water on the base of your oven.

  6. Step 6:

    While waiting for the second prove, make your doughnut filling. Beat together the cream cheese and butter until smooth. Add powdered sugar and vanilla and mix until smooth. Add more powdered sugar or a splash of milk, if needed, until desired consistency is reached.

  7. Step 7:

    Bake the doughnuts for 12-15 minutes until risen and dark golden. Let the doughnuts cool for a few minutes, then brush with the melted butter and roll in sugar. Spoon cream cheese filling into the piping bag. Poke a hole in each doughnut, then push in the nozzle and squeeze in a little of your cream cheese filling.


  • For the Doughnut

    • 500g Allinson's Strong White Bread Flour
    • 7g Allinson's Easy Bake Yeast
    • 275ml Milk
    • 50g Unsalted butter (softened)
    • 1 Egg
    • 75g Billington's Unrefined Golden Caster Sugar
    • 1.5 tsp Salt
    • 2 tsp Cocoa
    • 2 tsp Red food colouring gel
  • For the Dusting

    • 55g Butter
    • 100g Billington's Unrefined Golden Caster Sugar
  • For the Filling

    • 55g Butter
    • 120g Cream cheese
    • 220g Silver Spoon Icing Sugar
    • 0.5 tsp Nielsen-Massey Vanilla Extract


  • Small saucepan
  • Mixing bowl
  • Tea towel
  • Pastry brush

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