1 cup Rogers Foods All Purpose flour 119g
2 tablespoons cocoa powder
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup buttermilk 113g
3 tablespoons butter melted
1 teaspoon vanilla extract
1 large egg at room temperature
4 drops red food coloring
1 teaspoon espresso powder
1 large egg at room temperature
4 drops red food coloring
1 teaspoon espresso powder
For the Cream Cheese Glaze:
3 ounces cream cheese 90g, soft, room temp
3 tablespoons unsalted butter soft, room temp
1 teaspoon vanilla extract
2 cups confectioners' sugar sifted
4 tablespoons milk


1.Preheat to 350 degrees F.

2.Butter a donut pan. 

3.Whisk the dry ingredients.

4.In another bowl, whisk together the buttermilk, melted butter, vanilla, and egg. Fold the wet mixture into the dry mixture.

5.Add drops of red food coloring and mix until you reach a desired color.

6.Transfer batter to a piping bag. Snip off the tip. 

7.Bake for 10 minutes. Test with a toothpick.

8.Let the donuts cool on a wire rack.
10.For the Cream Cheese Glaze
11.In a stand mixer fitted with a paddle attachment, beat together cream cheese and vanilla until smooth.

12.Add in sifted confectioners sugar and milk. Add milk until you reach a desired consistency. 

13.Beat for about 5 minutes.

14.Dip donuts into frosting. 

15.Sprinkle leftover crumbs onto glaze.

18.If you don't use any food coloring they end up a dusty brownish pink which is beautiful in its own way but not in a way that photographs well.
19.You can play around with the thickness of your glaze by adding milk slowly until you're pleased with the consistency. It will vary slightly based on how you pack your sugar, ambient humidity etc.
20.This glaze is amazing on basically everything so try it on your next bundt or pound cake.

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