Okay guys. If you love strawberries, this recipe is a must-make. Normally I cringe when I see “baked” before “doughnuts”, but if you take them for what they are I’ve found that I quite enjoy baked doughnuts. In my mind, they won’t ever be as good as an old fashioned fried doughnut. Period. BUT, they are sooo much quicker and easier to prepare, and even a little healthier. Their texture essentially makes them a dressed up, glazed muffin in the shape of a doughnut. As long as you aren’t expecting a traditional doughnut, they are usually pretty tasty.
As far as baked doughnuts go, I’ve made both good and bad recipes. This one happens to be my favorite yet! The doughnuts are incredibly moist due the chopped strawberries in the batter, and a delightful strawberry flavor really comes through. We finished all 18 doughnuts in an embarrassingly short amount of time.
This excellent recipe comes from Cooking Classy, and there are a couple of things I especially love about it. My favorite is that the glaze is made with only powdered sugar and strawberries. That’s it! The strawberries provide all the liquid necessary and turn the glaze such a pretty pink color. I also love that she added the measurement of 2½ tablespoons of batter per doughnut well. I tend to over-fill doughnut pans and often end up with misshapen doughnuts with the hole nearly filled up, but this amount was perfect. Come weekend mornings, we’ll be making these doughnuts again and again!
1 Tbsp butter
2 cups all-purpose flour
½ cup granulated sugar
½ tsp baking soda
½ tsp salt
¾ cup buttermilk
¼ cup + 2 Tbsp vegetable oil
1 tsp vanilla extract
2/3 cup finely chopped strawberries
3 cups powdered sugar
½ cup finely chopped strawberries
1. Preheat oven to 375 ºF. Grease doughnut pans with butter, then sprinkle lightly with flour and tilt pan around so flour coats entire surface. Invert pan, tapping to remove excess flour.
2. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Make a well in center of mixture and set aside. In a separate bowl, whisk together buttermilk, vegetable oil, vanilla, and eggs, then pour into well in flour mixture. Stir together just until combined, then fold in finely chopped strawberries.
3. Spoon 2½ tablespoons of batter into each well of the doughnut pans. Bake in preheated oven 11 – 12 minutes until toothpick inserted into center of doughnut comes out clean. Allow to cool several minutes in doughnut pan, then invert onto a wire rack to cool completely.
4. Meanwhile, prepare glaze. In a mixing bowl, combine finely chopped strawberries and half of the powdered sugar. Stir until mixture starts to become moistened, then allow to rest 1 minute. Stir in remaining powdered sugar, then let rest for a few more minutes, until glaze reaches a thick, dip-able consistency. If glaze is too thick, don’t add water to thin! Just be patient and wait a little longer for enough juice to be extracted from the strawberries. However, don’t let the glaze rest too long either, or strawberries will release enough juice to make the glaze too runny.
5. Once doughnuts are cool, dip top halves into glaze, allowing some of the excess to run off. Return to wire rack, glazed side facing up.
Yield: 18 doughnuts
(Recipe from Cooking Classy)