Strawberry Donuts
Baked cake-style donuts bursting with strawberry flavor.
Servings: 12
Ingredients
For the donuts:
- 2 cups flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 1/4 cup buttermilk
- 2 tbsp butter, melted
- 1 tsp vanilla
- 1/3 cup strawberry mix
- 1/4 strawberries, finely diced
Strawberry mix:
- 10-12 large strawberries
- 2 tbsp seedless strawberry jam
For the glaze:
- 1/2 cup strawberry mix
- 2 cups powdered sugar
- 1/2 tsp vanilla
Instructions
- Preheat oven to 400°. Spray and donut pan with nonstick spray. Set aside.
- In a blender, puree the "strawberry mix" ingredients together until smooth. Set aside.
- In a large bowl, mix the flour, sugar, baking powder and salt. Stir to combine. Make a well of sorts in the middle of the bowl. In a separate large measuring cup, whisk the eggs, buttermilk and 1/3 cup of the strawberry mix together. Slowly pour into the well, stirring the whole time. Stir to full combine. Fold in diced strawberries.
- In a piping bag or large ziplock bag, spoon your batter in. Remove the air and seal the bag. Cut the corner of the bag off and pipe into prepared donut pan. This recipe makes a dozen donuts so you'll have to make another batch. Bake for about 12-15 minutes until they spring back at the touch.
- Remove from oven and carefully release them from pan. I take a cooling rack and place it on top of the donuts. Then invert the pans. The donuts should fall right out. Let cool on wire rack for 5 minutes. In the meantime, making your glaze. Combine all glaze ingredients in a bowl and whisk or use a handheld mixer to get out all the lumps.
- Once donuts have cooled, dip them in the glaze and decorate how you like. They do better when they're not stacked. So if you can, store them in a large airtight container in the fridge for up to 3 days. They won't last that long though.