Red Velvet Doughnuts

For Doughnut Daze this year I wanted to make a new doughnut. Having made a lot of chocolate beet cakes this summer I was inspired to incorporate beets into the recipe. The original red velvet cake was colored with beets, not red food coloring. This is what I came up with. A rich, sweet chocolate and beet doughnut that was a big hit. I hope you will think the same thing when you make them.

Red Velvet Doughnuts

3 3/4  c. flour

1/2 c. cocoa

2t. baking powder

1 t. cinnamon

1/2 t. salt

1/2 t. nutmeg

2 eggs

2/3 c. sugar

1 t. vanilla

2/3 c. milk

1/4 c. butter, melted

1 c. cooked, shredded beets

Combine dry ingredients and set aside. Beat eggs with sugar and vanilla. Beat in milk and butter. Stir in dry ingredients and beets. Cover dough and chill 2 hours or longer. Roll chilled dough out and cut with a doughnut cutter. Heat oil in deep pan to 375-degrees. Fry doughnuts and holes for about a minute a side, or until golden brown. Turn to cook evenly  Drain on paper towels.  Dust with powdered sugar or glaze, if desired.

Cinnamon Glaze

2 c. powdered sugar

1 t. cinamon

water

Combine sugar and cinnamon and add enough water to make a glaze for dipping the doughnuts.